This course aims to provide a clear insight into the chemical composition and functionality of the main ingredients in food as well as a number of frequently used additives. This knowledge will be applied in multiple examples in the field of food technology. The chemical reactions and physical changes that occur frequently in the processing, development and storage of food will be addressed.
After the previous topics have been reviewed extensively, there is a sufficient knowledge base to explore the analysis of foodstuffs in more detail. This will include chemical composition and functionality, chemical and physical interactions between ingredients and shelf life.
The last part of this module aims to convert the theoretical background to practice through examples and case studies from product development and quality control in the human food and animal feed industry.