Food specials, Nutrition and Health
Lecturers and a guest lecturer give workshops about fermentations: different starter cultures, products, rennet, influence of temperature, etc.
A group of students will choose a fermented dairy product. Through literature study they will determine the effects of process parameters, starter cultures and the production environment on the product. A process scheme is made and in it is clarified how the process can be monitored and influenced. Subsequently an application research will be set up in which the students will proceed to change the process parameters and (concentration of) starter cultures.
After writing a research proposal the students carry out experiments and write a research report. There will be a weekly tutor hour in which the literature report, plan of approach and results are being discussed.
Sweets and chocolates: 25%
De student stelt een onderzoeksvoorstel op voor zoetstoffen, geur- kleur en/of smaakstoffen en/of de textuurbepalende ingrediënten. N.a.v. dit voorstel wordt het onderzoek uitgevoerd en de resultaten worden verwerkt in een adviesrapport over het gebruik in een zoetwaar. Daarnaast worden opdrachten theoretisch en/of praktisch uitgevoerd.
Met behulp van informatie en theoretische ondersteuning door (gast)colleges worden ideeën geformuleerd voor een smaak/kleur/geur/textuur in een zoetwaar. N.a.v. deze ideeën wordt experimenteel getest en worden producten gemaakt. Deze worden op o.a. textuur onderzocht. Het praktische werk vindt plaats op basis van een goedgekeurde proefopzet. Op basis van literatuur en de resultaten van de experimenten wordt een adviesrapport geschreven. Ter ondersteuning wordt een practicum gedaan over product eigenschappen. Indien mogelijk wordt d.m.v. gastcolleges en excursies kennis gemaakt met de zoetwaren-industrie.
Dairy Health and safety: 25%
Milk and dairy products are considered healthy nutrient-rich foods because they serve as good sources of calcium, vitamin D, protein as well as other essential nutrients. They provide phosphorus, potassium, magnesium and vitamins A, B12 and riboflavin. But on the other hand dairy products can give rise to e.g. cow protein allergy and lactose intolerance problems. In this module the health aspects of milk and dairy products are being discussed. In addition students perform a literature study on specific health aspects of dairy products and are able to communicate their findings in a report and an oral presentation.
Food Supplements: 25%
Health-related aspects of food supplements (vitamins) and food products enriched with health-improving elements like for example vitamins, minerals, fibers, etc. These functional foods are always associated with a health claim.
Lectures will be given about nutrients that can be used as additives like vitamins, minerals, trace elements, bioactives, fibers, pre- and probiotics. Additionally, lectures will be given about the relation of the immune system of the intestine, intestinal microbiota, metabolism and health.
The students writes a reflection report on the goals why he or she chose to follow this minor and how the minor made you meet these goals. Please write in addition how you think the four modules within the minor connect with one another and describe how the minor contributes to your competencies and skills for your future career. 56 hours.
After completing this module the student is able to clarify how a fermentation process works, which factors (additions, starter culture, process conditions) are able to influence this process, in what way the process is influenced by these factors and the student is able to verify this with experimental research.
Dairy Health and Safety
After completing this module, the student:
• has gained knowledge about dairy products and their health and safety aspects.
• knows how to set up a research proposal with guidance of a lecturer/expert.
• knows how to collect relevant information via interviews and literature research Is able to communicate research results to stake holders.
• is able to write a research proposal for a dairy health related research question.
After completing this module the student:
• can perform literature research with relation to functional foods, and is able to communicate the results in a structured report, as well as in an oral presentation.
• has knowledge and insight in the following subjects: vitamins, minerals, trace elements, bioactives, fibers, food supplements and functional foods, immunology of the intestine, microbiota, pre- and probiotics, food allergy and intolerance.
Sweets and chocolates
• The student acquires knowledge about and insight into the functional ingredients and those that determine structure in chocolate, liquorice, whine gums and other sweets.
• The student uses the acquired knowledge to make a variety of sweet products.
In case of a low number of applications for the minor, the minor may not be offered. After closing the registration period, you will be informed as soon as possible (no later than 21 December 2018).
Propedeuse completed in a Life Sciences programme. Contact the minor coördinator if you have any doubts.
Literature research and practical research: marks will be given for the documents (group mark), as well as for the knowledge which is tested in an oral exam
Dairy Health and Safety
Written exam, open and closed questions, individual, weights 3x Written report and oral presentation, group and individual, weights 4x.
Theoretical exam: scale 1-10, (0,1Int – 5,5 pass)
Literature research report and presentation will each be graded separately 1-10, (0,1Int – 5,5 pass) both grades will be averaged if grades are >5,5.
Sweets and chocolates
Practicals plus reports weight 30%
Endreport plus assessment (2:1) : weight 70%
a mark is given for literature research and practical research, including the report, scale 1 – 10. Practical skills are also judged: sufficient or not.
Sweets and chocolates:
Practical work: summatief, >5.5 pass
Report and interview : summatief, >5.5 pass
Dairy Health and Safety:
0-10 (0,1 Int - 5,5 gesl)
0-10 (0,1 Int - 5,5 gesl)
Food Supplements and dairy health and safety:
Campbell’s Biology 10th edition (Reece et al.) , powerpoints and other provided material.
The total minor is 30 EC in period 3 and 4:
Fermentations: weight 7
About 30% of this part will be spend on literature research, the rest of the time on practical research.
Dairy Health and Safety: weight 7
A: Theoretical part: Lectures 18 sh - Self-study 50 sh - Preparation for exam 8 sh - Exam 4 sh
B: Literature study: Meetings/discussions 20 sh - Literature study 10 sh - Plan of approach 10 sh -Report 30 sh - Preparation/presentation 8 sh
Food Supplements: weight 7
Part A: lectures and theoretical exam (weight 3: total time spent ~84 hours)
Part B: literature research report and presentation (weight 4: total time spent:~112)
Sweets and choclates: weight 7
Literature research and classes about the theory of liquorice, wine gums and other sweets and chocolate, practical research and advisory report in couples of two students. Weekly support by a tutor. Also practical analysis methods and food fysics will be part of the course.
Integral part 110 hours
• classes and excursions 24 hours
• assessment 8 hours
• advisory report 40 hours
• research proposal 24 hours
• selfstudy 14 hours
Practical part 90 hours
• practicals and your own research 90 hours
Assignment: weight 2
Writing a reflection report: 56 hours.