category_cat_course_masterscourse

Food Ingredient Functionality

Are you a professional in the food industry and do you want to strengthen your expertise and knowledge about how food ingredients work and how they can be improved for efficient use in food systems?

In this online master’s course the relationships between the structure of food ingredients and their techno-functional and bio-functional properties are studied. As this online course is part-time, you will be able to combine study and work and enhance your career.

Organised by Wageningen University & Research
Date

星期一 22 十一月 2021 until 星期四 16 十二月 2021

activity_duration_label 4 weeks (20 hours per week).
activity_priceamount_label EUR 1,230.00
course_certificate 3 ECTS
course_format_label course_online
course_credit_label course_ects

Content of the course

This course studies the relationships between the structure of food ingredients and their functionality. Functionality comprises techno-functional (e.g. gelling, foaming, emulsifying) and bio-functional (e.g. hormone look-alikes, cholesterol-lowering, appetite suppressant) properties. Strategies to improve these ingredients for efficient use in food systems will be discussed. The following aspects will be covered: - overview of ingredients and their applications - extent to which ingredients are interchangeable - structure-function relationships of food ingredients, and their behaviour in food systems - directed ingredient modification to improve functionality

The course was brilliant, very useful. For example, I learned how to join two molecules together and how that affects the texture and properties of my product.
Diana Salgado - KTP Associate at University of Portsmouth and The Tomato Stall

Online education

The activities during this course comprise: knowledge clips, animations, self-study of the material, digital case studies and group work. The knowledge clips provide the theoretical background of the different topics. This will be complimented with reading material.

You will learn to

  • Explain the mechanism of action of techno-functional or bio-functional ingredients.
  • Explain why ingredients with similar chemical structures can have different techno- and bio-functionalities.
  • Explain how ingredient functionality can be influenced by processing.
  • Predict and explain the effect of interactions between different food ingredients under different conditions.

Combining courses

When you want to learn more about ingredient functionality, other courses are interesting for you too! You can deepen your knowledge in a specific career field, without following a complete master's programme. You can register for any combination, but these are our suggestions:

Capstone project

After completion of two or more courses there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field. It is a tailor-made project, where you will write a short paper about your results and conclusions. During this work you will be coached by the expert. Price: €1,230,-.

Level of knowledge

Admission to the course requires a level of education in Food Science and Technology or related, such as Chemical Engineering, Biotechnology. Relevant work experience can be considered.

English proficiency

The language of instruction of this course is in English. Admission to the course requires a level of English as defined at the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.

Examination

You can complete the online master's course(s) with an exam (not obligatory). If you don’t complete the course with an exam or if you do not pass the exam successfully, you can ask for a certificate of attendance. When you successfully complete the course and the exam, you are entitled to a certificate of successful completion. The certificate is included in the course price.

Examination dates

  • Exam: 16 December 2021
  • Resit exam: between 28 February 2022 and 6 March 2022

Meet the instructors