Food product analysis (B-ODISEE-JPBWF5)

This is a translated version. Original version in Dutch.
4 ECTSDutch30 First termFirst term
Sabbe Caroline (coordinator) |  Sabbe Caroline
Kernteam Agro- en biotechnologie St-Niklaas

Aims

You can consult the learning outcomes of this course here.

Previous knowledge

A. Previously required courses

Course : Agro- & Biotechnology / Analysis techniques

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 in Analysis techniques

 

Is included in these courses of study

Activities

4 ects. Food product analysis (B-ODISEE-JLBWF5)

4 ECTSDutchFormat: Lecture-practical-assignment30 First termFirst term
Sabbe Caroline
Kernteam Agro- en biotechnologie St-Niklaas

Content

The content of this OPO is divided in 3 chapters : 

  • Chapter I : Physical-chemical analysis 
  • Chapter II : Microbiology
  • Chapter III : Sensory evaluation

Chapter I : Physical-chemical analysis 

  • The use and the operation of the different measuring instruments for the quality of food 
  • Quantitative chemical analysis : titratitions (visual - instrumental) - other
  • Analysis and instruments for fat, protein and sugars
  • Separation technics : centrifugation - chromatography - other

Chapter II : Microbiology

  • Samples and sample preparation
  • Selective media and circumstances (aerobically - anaerobically)
  • Bacteria, yeasts and moulds
  • MPN
  • Quick technics : diagnostic kits (API)

Chapter III : Sensory evaluation

  • Different taste tests
  • Different tasting panels
  • Criteria for selection
  • The results : multivariate analysis - preference mapping

Course material

You can consult the course material used for this course here.

On Toledo you can find the presentations, extra information and the tasks. This can help you with the course.

Additional information : 

  • professional literature in the library
  • literature on scientific websites

 

Language of instruction: more information

The course is taught in Dutch.

A guestcollege can be performed in English or French.

Format: more information

This OPO consistis of: 

  • assisted self-study @home
  • part practicum on campus
  • report from the practicum

Additional information: 

  • the on campus sessions are obliged (as well for cam as well for HAO)
  • A semesterprogramme is available on Toledo, before the start of the semester
  • more details: see supplement ECTS-fiche (on Toledo)

Performance and planning can change, with more severe Corona-procedures (or others). This includes for example a change from on-campus to digital courses and activities. This is communicated on Toledo, if necessary. 

Distance education students:follow the same system with mandatory presence for on-campus sessions. The courses are programmed during the day, together with the CAM-students. 

 

Evaluation

(B-ODISEE-H73774)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Oral, Written, Paper/Project, Report, Presentation, Self assessment/Peer assessment, Participation during contact hours
Type of questions : Open questions
Learning material : List of formulas, Calculator

Explanation

AssessmentGrading scale
TOTAL1-20/20 scale

This exam :

  • is an oral exam
  • is a closed book exam
  • is digital from home, via MSTeams (or other system) or on-campus

The endpoint of this OPO, is calculated as the sum of the different evaluation parts, based on :

  • 12 points from the permanent evaluation
  • 8 points from the oral exam
  • Remark : if not all evaluations are fulfilled, the endpoint = NA

Exceptions on the calculation of the endpoint, if :

  • the total permanent evaluation is extremely insufficient (< 3.5/10) :
  • there is no 1st exam chance
  • the endpoint of this OPO = the point from the permanent evaluation
  • the exam of the 1st examination chance = insufficient (< 5/10) :
  • the endpoint of this OPO = the point from the examen of the 1st chance

You can find more details in the leaflet Explanation Analysis Technics - Food Analysis (Working & evaluation), available on Toledo.

Distance education :

  • the same evaluation principle and endpoint calculation as for the regular student, inclusive the attendance requirements
  • the examination can be planned on weekday evenings, after consultation of the docent

 

Information about retaking exams

Same principle for the exam, as for the 1st chance exam.

The score of the permanent evaluation is fully transferred to the 2nd examination chance, except :

  • with an extremely insufficient point (< 3.5/10) of the permanent evaluation  
  • the score should be reworked by the student, conform the modalities discussed in an individual appointment between docent and student, before participation to the 2nd examination chance 

The endpoint calculation of the 2nd examination chance is the sum of all the scores of the different evaluations, except if the exam of the 2nd chance is lower than extremely insufficient (< 3.5/10). The endpoint of this OPO is than the point of exam of the 2nd examination chance.

The same evaluation principle for the distance education student.