Although most people regularly cook, they generally do not consider the science behind it. What is actually the purpose of cooking your food? Why do eggs solidify when heated? Why do fruits turn brown when you slice them? To understand what happens when we cook food, you need to be familiar with the underlying biological, chemical and physical principles.    

During this multidisciplinary minor we apply theories from biology, chemistry, microbiology and physical sciences to study food and understand the potential impacts that food has upon our day-to-day existence. You will get acquainted with the composition and properties of food,  the processes involved in preparation of food and the relationship between food, taste and health. Moreover, you will apply the obtained knowledge to conduct your own food experiments.   

After following this minor:  

• Students know and understand the scientific foundations (theories, methods, techniques) of food science and can understand scientific publications in this field.  
• Students can apply analytical techniques in food science to answer research questions in this field.  
• Students can document and present results and translate scientific findings to a broad public.  

A basic knowledge in the natural sciences is required; 3rd- of 4th-year University students and 3rd- of 4th-year students from University of Applied Sciences from studies biology, chemistry and bioinformatics are welcome to register.   

Admission requirements (at the time of enrollment): 

1. i) The propaedeutic exam has been passed or exempted, and
2. ii) At least 40 ECTS credits have been obtained in the post-propaedeutic phase.

External (KOM) students should submit a certified transcript along with their learning agreement demonstrating that they meet the admission requirements. 

Diverse opdrachten (voor elke module uiteindelijk een cijfer)  

Aanwezigheid   

Labjournaal