Are you a professional in the food industry and do you want to strengthen your expertise and knowledge about the analysis of components in food materials?
In this online master course we will study the identification and quantification of specific compounds in food products. We can use this for quality control and to trace the origin of food materials. Since this online course is part-time, you will be able to combine study and work and enhance your career.
Content of the course
Analysis of components in food materials is important for research, as well as for quality control. In these applications, the major issue is to be sure that you actually analyse those and only those compounds on which you need information. Since food products typically have a very heterogeneous composition (different classes of components, but also variants of the same molecules) the identification and quantification of specific compounds is often not straightforward.
In this course, the student will learn a range of techniques that are used for analysis of ingredient composition in food products. The basics of these techniques will be explained, as well as the applications, and examples how these are used in industry (quality assurance / quality control), or in academic research. The analysis techniques discussed in this course related to gross-compositional analysis are: Near infra-red, Dumas, total sugar content and total phenolics. Furthermore analytical techniques will be evaluated as gas/liquid chromatography and mass spectrometry. Also the effect of sample preparation on the results will be discussed. The methods discussed in the course are applicable in quality control (choice of method) and food research and development. For better understanding examples such as melamin in milk, maillard reaction products and health claims of HMO’s are part of the course.
The main aim of the course is to understand how these analysis techniques for ingredient composition are used and how the results should be evaluated. The knowledge clips and animations will provide detailed information about the background and sensitivities of the different methods. Tutorials are offered in order to practice the application of the information obtained.
The master course consists of online knowledge clips and animations (covering e.g. mass spectrometry, chromatography). Furthermore it includes E-learning material (online cases covering understanding of techniques and data analysis) and group work in the form of a research case including the development of an experimental setup followed by data analysis of a dataset provided. All information will be provided on Blackboard.
What you will learn
- Explain which analytical techniques are applied to analyse food composition.
- Describe the basic principles of these analytical methods.
- Select these analytical techniques.
- Interpret results from these analytical methods.
- Identify errors in results from these analytical methods.
When you want to learn more about ingredient functionality, other online courses about molecular gastronomy, biochemical analysis of foods and ingredient functionality will become available soon. Of course you can register for any other combination too.
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.
A completed BSc in Food Science and Technology or equivalent.
You can complete the course(s) with an exam (not obligatory) or a capstone project. When completed successfully this will be mentioned on your certificate (included in the price).