Food Chemistry (B-ODISEE-JPBWB8)

This is a translated version. Original version in Dutch.
3 ECTSDutch20 Second termSecond term
Van Ursel Brigitte (coordinator) |  Devos Liesbet |  Van Ursel Brigitte
Kernteam Agro- en biotechnologie St-Niklaas

Aims

The learning outcomes for this course can be consulted here.

 

 

Previous knowledge

A. Previously required courses   

The general admission requirements and the order of enrolment are to be found in the Education and Examination regulations.
 
B. Required competences   

The student masters the skills as taught on a secondary education level.

Is included in these courses of study

Activities

3 ects. Food Chemistry (B-ODISEE-JLBWB8)

3 ECTSDutchFormat: Lecture20 Second termSecond term
Devos Liesbet |  Van Ursel Brigitte
Kernteam Agro- en biotechnologie St-Niklaas

Content

This course is part of the curriculm specific courses of the specialisation Food technology.

The course consists of 6 chapters:

1. Chemistry of carbohydrates

2. Chemistry of proteins

3. Chemistry of lipids

4. Enzyms

5. The impact of preservation methods

6. Additives 

Course material

Study material  can be consulted here.

 

Language of instruction: more information

Course is taught in Dutch.

Format: more information

Digital learning

Lectures

  • (Recorded) Power point presentations available on Toledo
  • Classes take place on campus.

Distance education: monitored self study. Bachelor Degree students via Distance Education review the study material on an independent basis and will be in contact with their fellow students (distance learning platforms). Student coaching sessions during the semester (in the evening) will allow you to ask questions about the theory.

Evaluation

(B-ODISEE-H73005)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Written
Type of questions : Multiple choice, Open questions, Closed questions
Learning material : None

Explanation

AssessmentGrading scale
TOTAL1-20/20 scale

The final grade for this course is a total of 20 points or the exam.

Distance Learning: The exam is normally planned on weekday evenings.

The information presented here regarding the organization of classes and evaluation modalities may change at any time. All changes will be communicated via Toledo, stating the correct information which should be applied (at all times).