While going from agricultural raw materials to food products many steps have to be taken. Usually these steps are necessary to extend the shelf life of food, to increase the variety in the diet and/or to provide the nutrients required for health. During food production aspects on food microbiology, food chemistry, food physics and food process engineering plays a central role. These aspects are covered in this BSc minor Food Technology.
This BSc minor is meant for students who have a basic background in biology, chemistry and mathematics. The BSc minor could also serve as an introduction for students who want to pursue the MSc Food Technology, but lack the proper background in the BSc.
NOTE: This minor contains a course with a maximum number of students participants. If you want to follow this minor as a "Bijvak or "exchange" student make sure you also choose an alternative course (and register this course in the form). That way you have an alternative if you cannot participate in this course. The information on if a course has a maximum number of participants can be found via the overview of the courses in the minor.
After successful completion of this minor students are expected to be able to:
- explain the desired (e.g. in fermentations) and undesired (e.g. in spoilage) effect of micro-organisms on food;
- understand chemical properties of food ingredients and the effect of (bio)chemical reactions that take place during food production;
- analyse colloidal structures existing in food and the effect of physico-chemical phenomena arising in foods;
- understand the mechanistic analysis and mathematical description of various unit operations in food processing.
This minor is interesting for students with some background in Biology, Chemistry and Mathematics, e.g.:
- BAT Biosystems Engineering
- BBI Biology
- BBT Biotechnology
- BDW Animal Sciences
- BMW Environmental Sciences
- BML Molecular Life Sciences
- BPW Plant Sciences
- BVG Nutrition and Health
First semester (period 1, 2 and 3)
Programme or thematic