Search result: Catalogue data in Autumn Semester 2020

Food Science Master Information
Major in Food Processing
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-3103-00LFood Rheology IW+3 credits2VP. A. Fischer
AbstractRheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed.
ObjectiveThe course provides an introduction on the link between flow and structural properties of flowing material. Rheometrical techniques and appropriate measuring protocols for the characterization of complex fluids will be discussed. The concept of rheological constitutive equations and the application to different material classes are established.
ContentLectures will be given on general introduction (4h), fluid dynamics (2h), complex flow behavior (4h), influence of temperature (2h), rheometers (4h), rheological tests (6h) and structure and rheology of complex fluids (4h).
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes.
752-2003-00LSelected Topics in Food TechnologyW+3 credits2VR. Stadler, R. Behringer
AbstractPart 1 of the course deals with global market trends, food technologies, food health benefits. Physical and chemical fundamental knowledge help grasp the molecular composition of food. Part 2 entails management of risks across the food supply chain. The focus is on technological solutions to mitigate hazards, as well as their management upstream.
ObjectiveThe objectives of the course are for students to understand the key drivers (market and consumer trends, health benefits, sustainability, etc.) that impact innovation in a food business environment. The course also illustrates food safety and quality considerations across the whole supply chain, using concrete examples and how certain technologies assist in reducing or eliminating food safety risks.
752-2314-00LPhysics of Food ColloidsW+3 credits2VP. A. Fischer, R. Mezzenga
AbstractIn Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food.
ObjectiveThe aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these concepts are appreciated the aggregation of most food systems falls into recognizable patterns that can be used to modify and structure exiting food or to design new products. The application and use of these concepts are discussed in light of common food production.
ContentLectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products.
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes.
752-3021-00LFood Process Design and OptimizationW+4 credits2GE. J. Windhab
AbstractS-PRO2 scheme and quantitative understanding of process-structure functions. Process characterisation by dimension analysis. Optimization aspects/criteria for stirring, mixing, dispersing, spraying and extrusion flow processes of multiphase multi-scale structured food systems. Up- and down-scaling and industrial applications.
Training by case studies from research and industrial production.
ObjectiveQuantitative process analysis and derivation of process-structure functions for complex liquid or semi-liquid food systems with non-Newtonial flow properties. Handling of optimisation and up-/down-scaling procedures.
ContentS-PRO2 scheme, reverse engineering approach, dimension analysis, Metzner-Otto and Rieger Novack design schemes of stirred reactors for non-Newtonian fluid processing, mixing/mixing statistics, mixing characteristics, power charac-teristics, dispersing characteristics, dispersing processes in rotor/ stator and membrane devices, spray processing, extrusion processing, diverse case studies for design and scaling of processes for food structure processing
Lecture notesprinted handouts (ca. 180)
LiteratureList of ca. 30 papers and 5 books given in course
752-3023-00LProcess Measurements and AutomationW+3 credits2GE. J. Windhab
AbstractOverview on Process Automation, Information Management in processes, process data handling and analysis, In-line measurements of complex food systems, Process control schemes, Overview of sensors and sensor principles, integrated process control case studies
ObjectiveUnderstanding the interplay of in-line measurements of complex food properties in processes, process data handling and data analysis as well as building blocks for process control.
ContentOverview Process Automation, Process Control and process data management, Industrial design of automated/controlled processes, overview on sensors/sensor principles, case studies of in-line measurements and control in/of food production processes
Lecture notesPrinted script (120 pages, 80 figures), diverse publications
LiteratureList of publications and books given in course
752-3201-00LEmerging Thermal and Non Thermal Food ProcessingW3 credits2VA. Mathys
AbstractThis course is built on the holistic approach in sustainable food processing via the consideration of the total value chain. Selected mechanical, biotechnological, thermal and non-thermal techniques for best biomass and energy use efficiency will be investigated. Focused technologies are new thermal processes, high pressure techniques, electroporation and different radiation based sources.
ObjectiveUnderstanding of selected emerging food processing concepts with focus on lower process intensity for healthy and high quality food production, waste reduction as well as biomass and energy use efficiency. Updates from academia and industry around new trends in food process development
ContentEmerging combined processes based on mechanical, thermal and non-thermal techniques, Multi hurdle technology concept for preservation, Extreme high temperature-short time processes, high pressure techniques, electroporation, radiation, Biorefineries based on emerging process elements, Ongoing industry initiatives
Lecture notesScript will be distributed before the lecture via eDoz.
LiteratureSustainable Food Processing Brijesh K. Tiwari (Editor), Tomas Norton (Editor), Nicholas M. Holden (Editor) ISBN: 978-0-470-67223-5 600 pages December 2013, Wiley-Blackwell

Kessler, H. G. (2002). Food and Bio Process Engineering - Im Verlag A. Kessler., Freising.

Bhattacharya, S. (2014). Conventional and Advanced Food Processing Technologies. John Wiley & Sons, Ltd. Online ISBN: 9781118406281.

Sevenich R. & Mathys A. (2018). Continuous versus discontinuous Ultra‐High‐Pressure systems for food sterilization with focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: a review. Comprehensive Reviews in Food Science and Food Safety 17(3), 646-662.

Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006). Review: Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405 - 423.

Hertwig C., Meneses N. & Mathys A. (2018). Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review. Trends in Food Science & Technology 77, 131-142.

Buchmann L., Bloch R. & Mathys A. (2018). Comprehensive pulsed electric field (PEF) system analysis for microalgae processing. Bioresource Technology 265, 268-274.

M. E. G. Hendrickx & D. Knorr. Ultra high pressure treatments of foods (pp. 77-114). Kluwer Academic/ Plenum Publishers, New York.

Mathys A. (2018). Perspective of Micro Process Engineering for Thermal Food Treatment. Frontiers in Nutrition 5: 24.

Aganovic K., Smetana S., Grauwet T., Toepfl S., Mathys A., Van Loey A. & Heinz V. (2017). Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Journal of Cleaner Production, 141, 514–525.

Valsasina L., Pizzol M., Smetana S., Georget E., Mathys A. & Heinz V.(2017). Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Journal of Cleaner Production, 142 (4), 2209–2217.
Prerequisites / NoticeIt is recommended to complete the course Sustainable Food Processing (Spring Semester, 752-3200-00L) before.
Methodology Subjects
NumberTitleTypeECTSHoursLecturers
401-0625-01LApplied Analysis of Variance and Experimental DesignW+5 credits2V + 1UL. Meier
AbstractPrinciples of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power.
ObjectiveParticipants will be able to plan and analyze efficient experiments in the fields of natural sciences. They will gain practical experience by using the software R.
ContentPrinciples of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power.
LiteratureG. Oehlert: A First Course in Design and Analysis of Experiments, W.H. Freeman and Company, New York, 2000.
Prerequisites / NoticeThe exercises, but also the classes will be based on procedures from the freely available, open-source statistical software R, for which an introduction will be held.
401-0649-00LApplied Statistical RegressionW+5 credits2V + 1UM. Dettling
AbstractThis course offers a practically oriented introduction into regression modeling methods. The basic concepts and some mathematical background are included, with the emphasis lying in learning "good practice" that can be applied in every student's own projects and daily work life. A special focus will be laid in the use of the statistical software package R for regression analysis.
ObjectiveThe students acquire advanced practical skills in linear regression analysis and are also familiar with its extensions to generalized linear modeling.
ContentThe course starts with the basics of linear modeling, and then proceeds to parameter estimation, tests, confidence intervals, residual analysis, model choice, and prediction. More rarely touched but practically relevant topics that will be covered include variable transformations, multicollinearity problems and model interpretation, as well as general modeling strategies.

The last third of the course is dedicated to an introduction to generalized linear models: this includes the generalized additive model, logistic regression for binary response variables, binomial regression for grouped data and poisson regression for count data.
Lecture notesA script will be available.
LiteratureFaraway (2005): Linear Models with R
Faraway (2006): Extending the Linear Model with R
Draper & Smith (1998): Applied Regression Analysis
Fox (2008): Applied Regression Analysis and GLMs
Montgomery et al. (2006): Introduction to Linear Regression Analysis
Prerequisites / NoticeThe exercises, but also the classes will be based on procedures from the freely available, open-source statistical software package R, for which an introduction will be held.

In the Mathematics Bachelor and Master programmes, the two course units 401-0649-00L "Applied Statistical Regression" and 401-3622-00L "Statistical Modelling" are mutually exclusive. Registration for the examination of one of these two course units is only allowed if you have not registered for the examination of the other course unit.
Optional Subjects
NumberTitleTypeECTSHoursLecturers
752-3105-00LPhysiology Guided Food Structure and Process DesignW3 credits2VE. J. Windhab, M. Devezeaux de Lavergne, S. Michlig Gonzalez, T. Wooster
AbstractA “cook-and look” approach to process design is no longer applicable in the current environmental, nutritional and competitive constraints. The modern R&D chemical/food engineer should have a clear focus on the desired structure that needs to be achieved to design a process line or a processing equipment, coupled with in depth knowledge of the processed materials.
ObjectiveThe objective of this course is to highlight the intimate links between human physiology and product sensory and nutritional functions. To optimize these functions, an understanding of the physiological functions that interact and encode the actions of those product structures must be well understood.

Therefore the objective of this course is for students to be equipped with a skill set that will encompass basic digestion and sensory physiology knowledge and food structures.

The students will be exposed to this interplay all along the GI tract, including taste, aroma and texture perception, swallowing mechanics and gastro intestinal digestion with an engineering or physical sciences angle.
Major in Food Quality and Safety
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-0801-00LFood Law and LegislationW+1 credit1VC. Spinner, E. Zbinden Kaessner
AbstractIntroduction to the principles of the EU and international Organisations, Principles of the Swiss food law.
ObjectiveKnowledge of the principles and the structure of the EU in general and in the area of food safety, overview of the relevant bilateral agreements CH-EU as well as on the most important international organisations (Codex Alimentarius and WTO) and their influence on the Swiss regulations on food safety.
Knowledge of the structure of Swiss food legislation and the most important regulations of the Swiss food law. The general principles, institutions and execution of the Swiss food law as well as the implementation of food law in the context of self-supervision are known. Analytical data and premises and their equipment can be judged in the legal context of food law.
ContentGeneral introduction into the EU and in the area of food safety (regulation on food safety), legislative procedures in the EU, introduction into the relevant bilateral agreements CH-EU, introduction into international organisations (e.g. Codex Alimentarius), general principles of the Swiss food law and the most important regulations as well as the most important legal procedures, legal settlement and the duties and responsibilities of the Food control authorities.
Lecture notesCopies of the presentations will be handed out.
LiteratureDocuments about Codex Alimetarius, the EU regulation as well as the Swiss food law and some regulations will be handed out.
Prerequisites / NoticeQualifications: General knowledge of the food sciences.
The lecture will be held in German.
752-1021-00LFood EnzymologyW+3 credits2GL. Nyström, M. Erzinger
AbstractThe course covers the fundamentals of food enzymology, application of endogenous and exogenous enzymes in food processing, as well as use of enzymes in analytics.
ObjectiveStudents can describe what enzymes are and can explain their use and functions in food and food products.
Students can argue why and how enzymes are used in food processing and analysis.
Students execute a research project independently and defend their findings during presentations to peer students and experts.
ContentEnzymes in foods: the use of added enzymes in food processing, control and/or utilization of endogenous enzymes, production of enzyme preparations for food use, and chemical analysis of food components by enzymatic methods.

Course contains lectures and a practical group work.
Lecture notesThe lectures are supplemented with handouts.
Prerequisites / NoticeCourse prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent)
752-4009-00LMolecular Biology of Foodborne PathogensW+3 credits2VM. Loessner, M. Schuppler
AbstractThe course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods.
ObjectiveDetailed and current status of research and insights into the molecular basis of foodborne diseases, with focus on interactions of the microorganism or the toxins they produce with the human system. Understanding the relationship between specific types of food and the associated pathogens and microbial risks. Another focus lies on the currently available methods and techniques useful for the various purposes, i.e., detection, differentiation (typing), and antimicrobial agents.
ContentMolecular biology of infectious foodborne pathogens (Listeria, Vibrio, E. coli, Campylobacter, etc) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus). How and under which conditions will toxins and virulence factors be produced, and how do they work? How is the interaction between the human host and the microbial pathogen? What are the roles of food and the environment ? What can be done to interfere with the potential risks? Which methods are best suited for what approach? Last, but not least, the role of bacteriophages in microbial pathogenicity will be highlighted, in addition to various applications of bacteriophage for both diagnostics and antimicrobial intervention.
Lecture notesElectronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students.
LiteratureRecommendations will be given in the first lecture
Prerequisites / NoticeLectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), without break !
752-5103-00LFunctional Microorganisms in Foods Restricted registration - show details W+3 credits2GC. Lacroix, A. Geirnaert, A. Greppi
AbstractThis integration course will discuss new applications of functional microbes in food processing and products and in the human gut. Selected topics will be used to illustrate the rapid development but also limits of basic knowledge for applications of functional microorganisms to produce food with high quality and safety, and for health benefits for consumers.
ObjectiveTo understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods, and for benefiting human health. This course will integrate basic knowledge in food microbiology, physiology, biochemistry, and technology.
ContentThis course will address selected and current topics targeting functional characterization and new applications of microorganisms in food and for promoting human health. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to different topics:

- Probiotics and Prebiotics: human gut microbiota, functional foods and microbial-based products for gastrointestinal health and functionality, diet-microbiota interactions, molecular mechanisms; challenges for the production and addition of probiotics to foods.

- Protective Cultures and Antimicrobial Metabolites for enhancing food quality and safety: antifungal cultures; bacteriocin-producing cultures (bacteriocins); long path from research to industry in the development of new protective cultures.

- Legal and protection issues related to functional foods

- Industrial biotechnology of flavor and taste development

- Safety of food cultures and probiotics

Students will be required to complete a Project on a selected current topic relating to functional culture development, application and claims. Project will involve information research and critical assessment to develop an opinion, developed in an oral presentation.
Lecture notesCopy of the power point slides from lectures will be provided.
LiteratureA list of topics for group projects will be supplied, with key references for each topic.
Prerequisites / NoticeThis lecture requires strong basics in microbiology.
752-1301-00LSpecial Topics in ToxicologyW2 credits2GS. J. Sturla, K. Hecht
AbstractJournal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester
Objective-to stimulate student interest and provide advanced knowledge of
current research in Toxicology and its related sciences
- to develop skills in critical evaluation of scientific literature, oral presentation and questioning
- to understand modern experimental techniques and research approaches relevant in toxicology
ContentThe journal-club style course involves student presentations and active discussion of recent publications. The primary focus is on chemical, biochemical, and nutritional aspects of selected current topics in Toxicology. Participants are masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Biochemistry, Pharmaceutical Sciences, etc.).
LiteratureA selection of approximately 20 papers from recent primary scientific literature.
Prerequisites / NoticeThe course is open to Masters or PhD level students.

For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. Please contact the instructor before the start of the class, explaining the basis of your previous knowledge other than the Introduction course, to request special permission.

If you would like to take "Special Topics in Toxicology", do not register at the same time for "Advanced Topics in Toxicology". It is only possible to take one, and it is only possible to take the advanced level after completing this course.
Methodology Subjects
NumberTitleTypeECTSHoursLecturers
401-0625-01LApplied Analysis of Variance and Experimental DesignW+5 credits2V + 1UL. Meier
AbstractPrinciples of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power.
ObjectiveParticipants will be able to plan and analyze efficient experiments in the fields of natural sciences. They will gain practical experience by using the software R.
ContentPrinciples of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power.
LiteratureG. Oehlert: A First Course in Design and Analysis of Experiments, W.H. Freeman and Company, New York, 2000.
Prerequisites / NoticeThe exercises, but also the classes will be based on procedures from the freely available, open-source statistical software R, for which an introduction will be held.
401-0649-00LApplied Statistical RegressionW+5 credits2V + 1UM. Dettling
AbstractThis course offers a practically oriented introduction into regression modeling methods. The basic concepts and some mathematical background are included, with the emphasis lying in learning "good practice" that can be applied in every student's own projects and daily work life. A special focus will be laid in the use of the statistical software package R for regression analysis.
ObjectiveThe students acquire advanced practical skills in linear regression analysis and are also familiar with its extensions to generalized linear modeling.
ContentThe course starts with the basics of linear modeling, and then proceeds to parameter estimation, tests, confidence intervals, residual analysis, model choice, and prediction. More rarely touched but practically relevant topics that will be covered include variable transformations, multicollinearity problems and model interpretation, as well as general modeling strategies.

The last third of the course is dedicated to an introduction to generalized linear models: this includes the generalized additive model, logistic regression for binary response variables, binomial regression for grouped data and poisson regression for count data.
Lecture notesA script will be available.
LiteratureFaraway (2005): Linear Models with R
Faraway (2006): Extending the Linear Model with R
Draper & Smith (1998): Applied Regression Analysis
Fox (2008): Applied Regression Analysis and GLMs
Montgomery et al. (2006): Introduction to Linear Regression Analysis
Prerequisites / NoticeThe exercises, but also the classes will be based on procedures from the freely available, open-source statistical software package R, for which an introduction will be held.

In the Mathematics Bachelor and Master programmes, the two course units 401-0649-00L "Applied Statistical Regression" and 401-3622-00L "Statistical Modelling" are mutually exclusive. Registration for the examination of one of these two course units is only allowed if you have not registered for the examination of the other course unit.
Optional Subjects
NumberTitleTypeECTSHoursLecturers
752-5111-00LGene Technology in FoodsW+3 credits2VF. Constancias, G. Broggini, A. Greppi, F. Orelli
AbstractThis course will increase basic knowledge on biotechnological constructions and application of genetically modified organisms (GMO) which are used worldwide in food production systems. The course discusses health issues, the legislation frame and food safety aspects of GMO applications in agriculture, food production and consumption in Switzerland and EU-countries.
ObjectiveThis course will provide knowledge and biological background on genetically modified organisms (GMO) and food produced with the help of GMO, especially on the molecular basis of GMO constructions with emphasis on genetically modified food in Switzerland and the EU. Criteria of rationale food safety and health assessment in agriculture and food consumption will be elaborated.
ContentOverview on application in gene technology, the gene transfer potential of bacteria, plants and other organisms and the mostly used transgenes in food as well as on GMO used for food production and their detection technologies in food; food safety assessment of GMO food; information on the legislation in Switzerland and EU-countries
Lecture notesCopies of slides from lectures will be provided
LiteratureActual publications from literature will be provided
Prerequisites / NoticeGood knowledge in biology, especially in microbiology and molecular biology are prerequisites.
Some contents will be provided by registred students who will present as a group an actual publication.
752-1302-00LAdvanced Topics in Toxicology Restricted registration - show details
Only for students who have previously taken "Special Topics in Food Toxicology" (752-1301-00L).
W2 credits2GS. J. Sturla
AbstractJournal-club style course that involves student presentations of selected topics in Toxicology on the basis of current primary research and review papers.
ObjectiveThe goals are to stimulate student interest and provide advanced knowledge of current research in the interdisciplinary area of Food and Nutrition Toxicology and its related sciences. The student should develop skills in the critical evaluation of scientific literature, oral presentation and questioning, and understanding modern experimental techniques in Molecular Toxicology.
ContentThe journal-club style course involves student presentations of recent publications. The primary focus is on chemical and biochemical aspects of selected topics in Toxicology. Participants are generally masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Pharmaceutical Sciences, etc.), and strong knowledge of organic chemistry and biochemistry are prerequisite. Selected course topics change every semester.
Prerequisites / NoticeParticipants are required to have completed previously "Special Topics in Toxicology" (752-1301-00L). Both courses are run concurrently every semester. It is only possible to register for one course at a time. Do not register for "Advanced Topics in Toxicology" until after you have completed "Special Topics in Toxicology"
376-1353-00LNanostructured Materials SafetyW2 credits1VP. Wick
AbstractFundamentals in nanostructured material - living system interactions focusing on the main exposure routes, lung, gastrointestinal tract, skin and intravenous injection
ObjectiveUnderstanding the potential side effects of nanomaterials in a context-specific way, enabling to evaluate nanomaterial safety and provide knowledge to design safer materials
Lecture notesHandouts provided during the classes and references therein as well as primary literature as case studies will be posted to the course website
Prerequisites / Noticecourse "Introduction to Toxicology"
Major in Nutrition and Health
Disciplinary Subjects
NumberTitleTypeECTSHoursLecturers
752-2307-00LNutritional Aspects of Food Composition and Processing Information W+3 credits2VB. E. Baumer, J. M. Sych
AbstractLecture type course with an interdisciplinary approach for the evaluation of nutritional aspects of changes in food composition due to processing.
ObjectiveStudents should be able to
- describe and compare the major concepts /criteria used for the evaluation of the nutritional quality of food
- apply these criteria when assessing the effects of selected processing technologies on nutritional quality.
- evaluate recent formulation strategies aimed to achieve additional physiological benefits for targeted population groups (i.e. functional foods).
ContentThe course gives inputs on compositional changes in food due to processing (with focus on thermal/chilling, enzymatic, chemical, emerging technologies) or new formulation strategies. Possible evaluation methods for these changes (e.g. nutritional profile) will be addressed.
Lecture notesThere is no script. Powerpoint presentations and relevant scientific articles will be available on-line for students. A selection of recommended readings will be given at the beginning of the course.
Prerequisites / NoticeThe course is open to Master and MAS students in food and science and nutrition or related. Basic knowledge of food chemistry and nutrition is expected, as well as an understanding of food processing.
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