Master of Food Technology (Leuven et al)

CQ Master of Food Technology (Leuven et al)

Opleiding

What can you find on this webpage?

Our (future) students can find the official study programme and other useful info here.

You can find information about admission requirements, further studies and more practical info such as ECTS sheets, or a weekly timetable of the current academic year.

Are you a future student?

Be sure to first take a look at the page about the Master of Food Technology.

There you can find more info on:

- What’s the programme about?

- Starting profile

- Admission and application

- Future possibilities

- Why KU Leuven

- Contact

- ...

Toelatingsvoorwaarden

Master of Food Technology (Leuven et al)onderwijsaanbod.kuleuven.be/2024/opleidingen/e/SC_51016882.htm#activetab=voorwaarden

Doelstellingen

The graduate

1. Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.

2. Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.

3. Has profound and detailed scientific knowledge and understanding of ecology, physiology, detection, use and combat microorganisms in food systems.

4. Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.

5. Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.

6. Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.

7. Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.

8. Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

9. Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.

10. Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.

11. Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.

12. Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.

13. Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.

14. Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

Educational quality of the study programme

Here you can find an overview of the results of the COBRA internal quality assurance method.

Educational quality at study programme level

Blueprint
Bestand PDF document Blueprint_MA_Food Technology.pdf

COBRA 2019-2023
Bestand PDF document COBRA report_MA_Food Technology.pdf

Educational quality at university level

  • Consult the documents on educational quality available at university level.

More information?

SC Master of Food Technology (Leuven et al)

programma

All subgroups are compulsory: the In Depth Education Segment, the Specialisation Segment, the Optional Courses Segment and the Master's Thesis.

printECTS33.xsl

ECTS Food Packaging and Transportation (B-KUL-I0P40A)

4 ECTS English 26 Second termSecond term Cannot be taken as part of an examination contract
Buntinx Mieke (coordinator) |  Buntinx Mieke |  Reddy Naveen Krishna |  N. |  Peeters Rosa (substitute)

Aims

The main objective of the course is to introduce students to fundamental and practical knowledge in the field of food packaging and transportation.

The student will

  • acquire basic knowledge of materials used for food packaging and transportation.
  • master the skills to determine material properties (such as barrier, mechanical, seal and thermal properties of packaging materials).
  • learn to estimate shelf life.
  • learn principles related to active and intelligent packaging concepts.
  • get insights in migration of potential toxic substances from food contact materials and regulatory affairs.
  • be introduced to advanced topics based on published scientific literature.

Previous knowledge

Basic knowledge of chemistry, physics, biochemistry, microbiology.

Onderwijsleeractiviteiten

Food Packaging and Transportation (B-KUL-I0P40a)

4 ECTS : Lecture 26 Second termSecond term
Buntinx Mieke |  Reddy Naveen Krishna |  N. |  Peeters Rosa (substitute)

Content

Packaging materials

  • General introduction
  • Metal
  • Glass
  • Wood, cardboard & paper
  • Plastics
  • Foams

Properties of packaging materials

  • Gas barrier properties
  • Thermal properties
  • Mechanical properties
  • Sealing technologies

Special topics

  • Active and intelligent packaging concepts
  • Food contact materials: migration, risk assessment and legislation
  • Container closure integrity testing

Lab visit Materials and Packaging Research & Services (MPR&S) IMO-IMOMEC, UHasselt campus Diepenbeek, (9h) (compulsory!)

Course material

The course material consists of lecture slides, scientific papers, regulatory documents, relevant weblinks and videos. All course materials are uploaded weekly in Toledo before the respective topic is discussed in the lecture.

All problem-solving classes will be taught on the blackboard.

Format: more information

Interactive lectures.

Excursion (lab day) to MPR&S (Materials and Packaging Research & Services, IMO-IMOMEC). Attendance at the lab day on the University campus in Diepenbeek is mandatory as a group assignment is part of the evaluation. The date and time of excursion are announced on Toledo and the timetable.

Evaluatieactiviteiten

Evaluation: Food Packaging and Transportation (B-KUL-I2P40a)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Written, Report
Type of questions : Open questions
Learning material : List of formulas

Explanation

Written exam (90%) and group assignment during lab visit (10%, peer evaluation is applied to obtain individual scores).

Attendance on the lab day is mandatory. Students who cannot attend due to unforeseen circumstances, must report this as soon as possible and no later than before the start of the lab day to the coordinator. Justified absent students must make up for the missed lab day and will be assigned a replacement task to be completed as communicated by the teacher.

If the output of the task is of insufficient level (<8/20), the student will obtain a maximum score of 9/20 for the entire course.

Students who fail to report their absence (timely) or fail to provide a valid certificate or fail to make up for the make-up session will be excluded from the final examination of the course (OPO). The respective OLA and OPO will be considered as "not completed" (NA) in the next examination period.

Transfer of the score on the continuous assessment to the next academic year is only granted for 12/20 or more. Students who obtained less than 12/20 must retake the lab day assignment. It is the student's responsibility to inquire at the first contact moment about the point obtained during the continuous assessment of the previous academic year.

Information about retaking exams

Second exam opportunity: 

  • Written exam (90%).
  • An individual score of at least 8/20 for the group assignment (10%) in the first exam opportunity is transferred to the second exam opportunity. Students who obtained <8/20 for this part in the first exam opportunity, must do/optimize a replacement task covering the missed learning outcomes in the second exam opportunity. If the output of this task is of insufficient level (<8/20), the student will obtain a maximum score of 9/20 for the entire course.

ECTS HACCP-concepts and Quality Assurance Workshop (B-KUL-I0P88A)

4 ECTS English 26 First termFirst term
Michiels Chris

Aims

HACCP-concepts and Quality Assurance Workshop is a practically oriented course providing guidance to students on the implementation of the HACCP principles in the food-manufacturing environment, and on the relationship of HACCP to other systems for food quality or safety management.
 
More specifically the course aims to reach the following end terms:
Knowledge: Students acquire detailed knowledge in the field of safe food production, particularly related to food safety management
Skills: Students learn how to analyse (integrated) problems in the field of food safety. Students learn how to communicate in an oral and written way about problems of safe food production. Students learn how to work independently, systematically and critically.
Attitudes: Students gain a broad perspective on the problems of developing countries including food safety. Students learn how to take responsibilities for their study (choices and self-tuition).

Previous knowledge

Students have basic knowledge of chemistry, biochemistry and microbiology. Some specific knowledge of food microbiology/technology is recommended.

Order of Enrolment



( FLEXIBLE (I0P42A) OR FLEXIBLE (I0Q78A) )


I0P42AI0P42A : Microbiologie van de levensmiddelen
I0Q78AI0Q78A : Food Microbiology and Analysis

Onderwijsleeractiviteiten

HACCP-concepts and Quality Assurance Workshop (B-KUL-I0P88a)

4 ECTS : Lecture 26 First termFirst term
Michiels Chris

Content

1. Introduction:
- safety, the hidden quality attribute
- background and principles of HACCP
2. Overview of biological, chemical and physical hazards in foods
3. Designing safety into foods and processes
- intrinsic food parameters affecting safety
- raw materials and food safety
- food processing and safety
- the manufacturing environment
- product shelf-life and safety
4. The universal principles of HACCP
- hazard analysis and preventative measures
- critical control points (CCP)
- critical limits
- CCP monitoring procedures
- corrective actions
- record-keeping procedures
- verification procedures
5. Relation of HACCP to other quality management systems (e.g. ISO 9000)
6. Quantitative risk analysis
- basic principles
- relation to HACCP
- applications
7. Food safety objectives

Course material

- HACCP-concepts and Quality Assurance Workshop, C. Michiels via LBK
- Consult Toledo

Format: more information

- Classic lectures
- Lectures with exercises
- A group assignment

Evaluatieactiviteiten

Evaluation: HACCP-concepts and Quality Assurance Workshop (B-KUL-I2P88a)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Written, Paper/Project
Type of questions : Open questions
Learning material : None

Explanation

Evaluation for this course consists of two elements with equal weight (50%):

1) Permanent evaluation of an assignment: Students groups receive an assignment for which the delivery is a paper. The evaluation of the assignment is based on a) the quality of the paper, b) a discussion of the paper with each student individually during the last course week(s), and c) a peer evaluation.

2) Written examination of the theoretical part of the course:  This is closed book examination with written preparation during the examination period.

Information about retaking exams

Modalities for retaking the exam are the same as for the first evaluation.

ECTS Agricultural Economics and Development in an International Perspective (B-KUL-I0Q23B)

6 ECTS English 50 First termFirst term Cannot be taken as part of an examination contract
Maertens Miet

Aims

Students are familiar with specific dimensions, concepts and facts of world food systems and development problems. Students have insights on the specificities of demand and supply of food, and of farm-household decision-making in a context of imperfect markets. Students understand the process of economic growth and economic transformation, and can reason about the role of agriculture in development, based on theoretical insights and examples. Students understand the strategies and constraints for agricultural growth and development, and can place the agricultural system in the environmental, institutional and policy context. Students understand the complex international trade and economic relations that shape the agricultural development process in low- and middle-income countries.   

Students are able to read and extract the core insights from key scientific sources on the subject of agricultural economics and food policy in developing countries.

Previous knowledge

Knowledge of these topics is required in order to start this course:

  • Basic economics

Students who have not followed an introductory course in economics are expected to self-study economic concepets they are not yet familiar with. 

Identical courses

I0Q23A: Agricultural Economics and Food Policy in Developing Countries
I0W53A: Landbouweconomie en -ontwikkeling in een internationaal perspectief

Onderwijsleeractiviteiten

Agricultural Economics and Development in an International Perspective (B-KUL-I0Q23a)

6 ECTS : Lecture 50 First termFirst term
Maertens Miet

Content

The course covers the following topics and includes the following chapters:

Dimensions of world food systems and development problems  

  • Growth, poverty and food security  
  • Food demand and population growth  
  • Agricultural production and supply of food 

Development theories and the role of agriculture

  • Economic transformation and growth
  • Development theory and growth strategies

Getting agriculture moving

  • Theories and strategies for agricultural development
  • Agricultural research and technology transfer
  • Land and labor markets
  • Input and credit markets
  • Pricing policies and marketing systems

Agricultural development in an interdependent world

  • Agriculture and international trade
  • Trade policies, negotiations and agreements
  • Macro-economic policies and agricultural development
  • Capital flows, foreign assistance and food aid

Course material

The course material includes: 1) PowerPoint slides (available on Toledo) and course notes; 2) the handbook ‘Economics of Agricultural Development: World Food Systems and Resource Use – fourth edition – by George W. Norton, Jeffrey Alwang and William A. Masters (Routledge)’; 3) some chapters from the book 'Agricultural Development: New Perspectives in a Chaning World' - by K. Otsuka and S. Fan (IFPRI); 4) specific scientific articles referred to in the lectures (available on Toledo).

Format: more information

Throughout the semester, 7 interactive sessions are held. Attendance during these sessions is mandatory. If you have valid reasons for not being able to attend one of these sessions, please timely communicate this to the professor. 

Evaluatieactiviteiten

Evaluation: Agricultural Economics and Development in an International Perspective (B-KUL-I2Q23b)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Written, Self assessment/Peer assessment, Participation during contact hours
Type of questions : Open questions
Learning material : None

Explanation

Active participation during the 7 interactive sessions is evaluated for 3 of the 20 points. 

Information about retaking exams

The same modalities apply for all exam periods. 

ECTS Applied Statistics (B-KUL-I0Q76A)

5 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Applied Statistics (B-KUL-I0Q76a)

5 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Applied Statistics (B-KUL-I2Q76a)

Type : Partial or continuous assessment with (final) exam during the examination period

Explanation

 

 

 

 

 

 

The total mark is a weighted average of final exam (14/20), project work (4/20) and a small test about halfway in the semester: 2/20
Students who eschew period aligned and/or non-period aligned evaluations for this course unit may be failed by the examiner.
At the written final examination the student gets questions related to data analysis problems. The student gets also output from statistical software that can be used. The questions merely relate to the interpretation of the output and the formulation of the conclusions. Some parts of the questions assess the understanding of the student of the relation between the theory and the application.
The mid term test has shorter questions, aiming at assessing the understanding of the student of the very basics of statistics.
The student also gets a project assignment, which consists of a data set that has to be analysed for finding answers to the substantial research question that has lead to the data. The students may work in groups of no more than four students. The student has to submit a report that will be evaluated. The focus is on the interpretation and good statistical practice.

 

 

 

 

 

 

ECTS Food Microbiology and Analysis (B-KUL-I0Q78A)

7 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Food Microbiology and Analysis (B-KUL-I0Q78a)

7 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Food Microbiology and Analysis (B-KUL-I2Q78a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Food Chemistry and Analysis (B-KUL-I0Q81A)

7 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Food Chemistry and Analysis (B-KUL-I0Q81a)

7 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Food Chemistry and Analysis (B-KUL-I2Q81a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Food Processing (B-KUL-I0Q83A)

7 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is organised at UGent: Syllabus)

Is included in these courses of study

Onderwijsleeractiviteiten

Food Processing (B-KUL-I0Q83a)

7 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Food Processing (B-KUL-I2Q83a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Food Marketing and Consumer Behaviour (B-KUL-I0Q86A)

4 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

Is included in these courses of study

Onderwijsleeractiviteiten

Food Marketing and Consumer Behaviour (B-KUL-I0Q86a)

4 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Food Marketing and Consumer Behaviour (B-KUL-I2Q86a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Transport Phenomena and Engineering Kinetics (B-KUL-I0Q88A)

7 ECTS English 91 Second termSecond term
Gunes Deniz

Aims

In general, the course aims to reach the following learning outcomes:

The graduate

  • Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.
  • Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.

More specific, the aim of this course is strengthening the basic knowledge on heat transfer and heat transfer applied to food systems and teaching how to solve heat transfer problems and problems involving momentum, heat and mass transport in food process operations, using analytical or numerical solutions (finite differences). The course also aims at providing the fundamentals for understanding reaction kinetics. In the field of reaction kinetics, the students should also be able to determine the parameters of the kinetic equation on the basis of experimental data

Previous knowledge

Basic knowledge of calculus and physics

Onderwijsleeractiviteiten

Transport Phenomena and Engineering Kinetics: Practicals (B-KUL-I0O36a)

1 ECTS : Practical 26 Second termSecond term
Gunes Deniz

Course material

Exercises are available from the lecturer and through Toledo;

Transport Phenomena and Engineering Kinetics (B-KUL-I0Q88a)

6 ECTS : Lecture 65 Second termSecond term
Gunes Deniz

Content

Transport phenomena
A. Heat transfer
·        Conduction: one dimensional stationary, two dimensional stationary, transient
·        Convective heat transfer: introduction, forced convection, free convection
·        Introduction to heat transfer by radiation
·        Heat exchangers
·        Heat transfer in stirred vessels (reactors)
·        Boiling and condensation
B. Momentum transport
·        Engineering units and pressure in static fluids
·        Momentum transport and laminar flow of Newtonian fluids
·        Equations of continuity, conservation of momentum, fluid flow past submerged objects
·        Turbulent flow
·        Mechanical energy balance and its application to fluid flow
·        Non-Newtonian fluids
·        Flow and pressure measurement
·        Pumps
C. Mass transport
·        Introduction to mass transfer and diffusion
·        Molecular diffusion in liquids
·        Molecular diffusion in biological solutions and gels
·        Molecular diffusion in solids
·        Transient diffusion 
 

Engineering kinetics
Introduction: importance of kinetics and thermodynamics
Reaction kinetics in homogeneous media: definition of rate of reaction, Arrhenius law, order of a reaction, determination of the order for various types of reactions (equilibrium reactions, chain reactions, simultaneous reactions,...) Reaction kinetics in heterogeneous media (introduction only)

Course material

Course notes available through IUPFOOD secretariat or Toledo.

Evaluatieactiviteiten

Evaluation: Transport Phenomena and Engineering Kinetics (B-KUL-I2Q88a)

Type : Exam during the examination period
Description of evaluation : Written
Type of questions : Open questions
Learning material : Course material, Calculator

Explanation

For the theoretical part of the course the exam is closed book. For the numerical exercises the exam is open book.

ECTS Thermal Processing of Foods (B-KUL-I0Q94A)

8 ECTS English 78 Second termSecond term
Van Loey Ann

Aims

In general, the course aims to reach the following learning outcomes:

The graduate

  • Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.
  • Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

More specific, this course is focusing on thermal processing (pasteurisation, sterilisation, evaporative drying) of foods in the context of food preservation. The course treats the basic engineering principles of these preservation processes.
 
On ending the course:
- The students acquire insight into thermal processing (pasteurization, sterilization, evaporative drying) of foods in the context of food preservation.
- Students have knowledge of the basic engineering principles of these preservation processes.
- Students are able to design, evaluate and optimize such preservation processes.

Previous knowledge

Basic knowledge of food microbiology, calculus, transport phenomena, engineering kinetics and food processing

Onderwijsleeractiviteiten

Thermal Processing of Foods: Practical Exercises (B-KUL-I0O38a)

2 ECTS : Practical 39 Second termSecond term
Van Loey Ann

Content

Pasteurization and sterilization
-    Process calculation methods: general method
-    Process calculation methods: formula methods (forward and reverse calculations)
-    Process design (including heat penetration experiments and data analysis)
-    Process optimization
 
Evaporative drying
-    Analysis of sorption data
-    Use of Mollier Diagram
-    Calculations on dryers (ideal dryer, dryer with heat losses and dryers with air regeneration)

Course material

Exercises are available from the lecturer and through Toledo

Format: more information

Exercise sessions (numerical exercises using hand calculator and specific software)

Thermal Processing of Foods (B-KUL-I0Q94a)

6 ECTS : Lecture 39 Second termSecond term
Van Loey Ann

Content

1.      The part on pasteurization and sterilization includes:
* Introduction: the unifying theory on food preservation;
* The General Method: the basic concept in process calculations;
* Design, validation and optimization of thermal processes: formula methods and theoretical methods;
* Technical infrastructure for thermal processing;
* Recent development in thermal processing.
 
2.      The part on evaporative drying includes:
* Water binding in biological systems (water sorption phenomena, water activity, water sorption isotherms, isotherm equations, temperature and water binding, hysteresis and sorption);
* Thermodynamics of humid air (hygrometric characteristics of humid air, thermal characteristics of humid air, psychometric charts);
* Evaporative drying (kinetics of drying, calculation of drying times, characterization of the efficiency of the drying process, drying with air recirculation, isothermal drying, industrial drying systems).

3.   The part on the stability of biological materials includes
* Problem statement
* State diagrams of biological materials
* Revision of stability maps
* Measurement of glass transition temperatures
* Glass transitions in food systems
* Cryostabilizers and cryoprotectants
* Collaps Phenomena
 

Course material

Syllabus (= course text), slides, transparencies, course material available through Toledo

Format: more information

Classical lectures with interaction and discussion

Evaluatieactiviteiten

Evaluation: Thermal Processing of Foods (B-KUL-I2Q94a)

Type : Exam during the examination period
Description of evaluation : Written
Type of questions : Open questions
Learning material : List of formulas, Calculator

Explanation

The evaluation of the course ‘Thermal Processing of Foods’ consists of a closed book exam during the exam period which consists of two parts:
 
(a) theory (written and closed book)
(b) exercises (written, closed book but with the use of a formularium and calculator)
 
Part (a) encompasses 2/3 and part (b) encompasses 1/3 of the marks.

ECTS Postharvest Physiology and Technology (B-KUL-I0Q96B)

5 ECTS English 39 Second termSecond term Cannot be taken as part of an examination contract
Nicolai Bart

Aims

In general, this course aims to reach the following learning outcomes:

The graduate

  • Has profound and detailed scientific knowledge and understanding of the physiological processes in fruit and vegetables during postharvest storage
  • Has profound and detailed scientific knowledge and understanding of (bio)-chemical and physicochemical methods for analysis of fruit and vegetables including the skills to identify and use such methods in the context of research and development of postharvest handling and storage processes.
  • Has profound and detailed scientific knowledge of postharvest technology of fresh fruit and vegetables including aspects related to consumer behavior. Can critically evaluate the functionality and safety of these products in the context of human health based on analytical data and scientific literature data.
  • Masters the skills and has acquired the problem solving capacity to analyse problems of food quality and safety along the postharvest supply chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating their complexity while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Has acquired a broad perspective to problems of food security and postharvest losses in low income developing countries.

More specifically: Fruit and vegetables are perishable crops and their quality decreases after harvest due to changes in their physiology and biochemistry. A good insight in the physiological and biochemical changes of plants during postharvest life is needed to improve storage technology in the future. This course will provide the essential knowledge of plant physiology and plant biochemistry as a foundation to develop appropriate postharvest handling and storage processes.

On ending the course:

  • The students have acquired knowledge of the different physiological, physical, chemical and nutritional properties of fruit and vegetables.
  • The students have acquired insight in the various chemical and biochemical changes which can occur during postharvest storage of fruit and vegetables.
  • The students have acquired insight in various aspects of postharvest technology.

Previous knowledge

Basic knowledge of biochemistry

Identical courses

I0Q96A: Biochemistry and Physiology of Perishable Crops

Onderwijsleeractiviteiten

Postharvest Physiology and Technology (B-KUL-I0Q96a)

4 ECTS : Lecture 26 Second termSecond term
Nicolai Bart

Content

Contents of lectures:

  • Importance of fruit and vegetables
  • Structure of fruit and vegetables
  • Chemical composition of fruit and vegetables
  • Postharvest physiology
  • Quality of fresh fruit and vegetables
  • Grading and sorting
  • Postharvest storage
  • Postharvest disorders and diseases
  • Postharvest handling
  • Supply chain of selected fruit and vegetables

Course material

- Course notes / slides / transparencies through Toledo

- Optional handbook:
Kays, S. (1991). Postharvest Physiology of Perishable Plant Products, AVI, New York.
Buchanan, Gruissem and Jones (2015). Biochemistry & Molecular Biology of Plants, 2nd Ed. Wiley Blackwell.
Wills R. & Golding J. (2016). Postharvest, 6th edition. Cabi

Postharvest Physiology and Technology: Practical Exercises (B-KUL-I0W49a)

1 ECTS : Practical 13 Second termSecond term
Nicolai Bart

Content

Laboratory sessions:

  • Respiration and ethylene production measurements
  • Quality attributes: firmness, soluble solids content, volume, density
  • Supervised round table in groups to learn how to develop a postharvest supply chain

 

Course material

Slides and extra information available on Toledo.

Evaluatieactiviteiten

Evaluation: Postharvest Physiology and Technology (B-KUL-I2Q96b)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Oral, Written, Report
Type of questions : Open questions
Learning material : None

Explanation

Oral exam:

Q1: comprehensive question about the whole postharvest chain of a specific horticultural product

 

Written exam:

Q2: a specific question related to postharvest physiology

Q3: five small questions on detailed issues

 

Report:

Students have to make reports of the practical sessions in small groups. The score they obtain counts for 25 % of the total score of this course.

Information about retaking exams

Same as first exam, except that there is no possibility to redo the reports in the third exam period. If they retake the whole course during the next year and choose to redo the practical lab exercises and the report in the second exam period they will get a new score based on the last report.

ECTS Human Nutrition (B-KUL-I0Q99B)

5 ECTS English 39 Second termSecond term Cannot be taken as part of an examination contract
Matthys Christophe

Aims

In general, the course aims to reach the following learning outcomes:

The graduate

  • Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
  • Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.
  • Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
  • Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
  • Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

More specific:

  • to provide the most up-to-date and accurate nutritional information currently available.
  • optimizing students' ability to learn this information and apply it to their daily lifes.

Previous knowledge

Basic knowledge about physiology, anatomy and biochemistry

Identical courses

I0Q99A: Nutrition and Dietetics

Onderwijsleeractiviteiten

Human Nutrition (B-KUL-I0Q99a)

5 ECTS : Lecture 39 Second termSecond term
Matthys Christophe

Content

Theory:

Basics in nutrition, both for macro- and micronutrients and how they function in metabolism. Recommended intake, deficiencies and excesses. This results in the discussion of most nutrition-associated disorders, both in developing and developed countries. Special attention will go to different interactions between nutrients and non-nutrients.

  • Malnutrition and body composition
  • Nutrients
    - Carbohydrates
    - Proteins
    - Lipids
  • Dietary reference values
    - Concept of deficiency
    - Concept of Toxicity
    - Concept of Bio-availability
    - Dietary reference value
  • Micronutrients
    - Vitamins
    - Minerals
    - Preventing micronutrient malnutrition
  • Obesity
  • Cardiovascular diseases and nutrition

Short project:

Based on the knowledge the students obtained during the theoretical classes, they identify and discuss a specific nutritional problem related to their home situation. The students write a paper on this, present and discuss their project in front of all colleague students. The work is carried out in small groups.

Course material

Course notes available through Toledo.
Gibney M. Introduction to human nutrition. 2nd Edition. Nutrition Society.

 

Language of instruction: more information

International Students: English

Evaluatieactiviteiten

Evaluation: Human Nutrition (B-KUL-I2Q99b)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Written, Paper/Project, Presentation
Type of questions : Multiple choice, Open questions
Learning material : None

Explanation

Evaluation of this course consists of an examination of the theory (written exam; 80%) and a project (presentation and discussion; 20%).

Evaluation of the theory (lectures) is based on a written exam with open and/or closed questions. 

The project will be evaluated by the lecturer and the students peer (peer assessment). The peer assessment is based on the collaboration within the group and an assessment of the different presentations. The lecturers will evaluate the presentations. The content of all the presentations provides insight to the theoretical lectures but is not part of the written exam. The specific allocation of the different scores will be published on TOLEDO and announced during the first lecture.

The student cannot pass the examination if (s)he does not complete both the written exam and the project (final score: "not completed").

The student has to pass for both the written exam and the project in order to pass for the entire course.

The students are expected to be acquainted with the education and the examination regulations of the KU Leuven and the faculty additions, including the regulations of plagiarism.

During the presentations (normally last 2 lectuering moments) presence and participation is mandatory.
- An absence must be reported to the lecturer as soon as possible and no later than before the start of the session. Additionally, students must provide a valid proof for their non-participation. Justified absent students must make up for the missed session as communicated by the teacher.
- Students who fail to report their absence (timely) or fail to provide a valid certificate or fail to make up for the make-up session will be excluded from the final examination of the course (OPO). The respective part of OPO will be considered as "not completed" (NA) in that specific exam period. 

Information about retaking exams

At the 2nd exam opportunity the student has to retake the exam only for the part (lectures or presentation) the student did not pass.

If the student failed for the presentation the student has to conduct an individual task and has to defend the work for the lecturer at a specific time point. 

ECTS Experimental Planning and Data Modelling (B-KUL-I0R00A)

4 ECTS English 39 First termFirst term
Goos Peter |  Ismail Hameed Mohammed Saif (substitute)

Aims

In general, the course aims to reach the following learning outcomes:
 
The graduate

  • Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.
  • Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
  • Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

More specific, the aim of the course is providing advanced training in experimental design and data-analysis techniques.

Previous knowledge

Knowledge of general statistics

Order of Enrolment



FLEXIBLE (I0Q76A)


I0Q76AI0Q76A : Applied Statistics

Is included in these courses of study

Onderwijsleeractiviteiten

Experimental Planning and Data Modelling: Practical Exercises (B-KUL-I0O39a)

1 ECTS : Practical 13 First termFirst term
Goos Peter |  Ismail Hameed Mohammed Saif (substitute)

Course material

Exercises are available from the lecturer and through Toledo.
 

Experimental Planning and Data Modelling (B-KUL-I0R00a)

3 ECTS : Lecture 26 First termFirst term
Goos Peter |  Ismail Hameed Mohammed Saif (substitute)

Content

1. Overview of linear regression techniques. Distinction between main effects, interaction effects and quadratic effects.

2. Basic principles of experimental design. Reasons for designing experiments. Examples of good and bad designs. Replication, randomisation, blocking. Factorial designs: set-up, analysis, interpretation. How to determine the necessary number of experimental runs.

3. Optimal design of experiments: a unified approach to setting up experiments.

4. Screening experiments.

5. Response surface experiments.

6. Blocked experiments.

7. Split-plot and strip-plot experiments.
 
All the designs and analyses are illustrated with JMP, a widely used user-friendly statistical package.

Course material

Textbook "The Optimal Design of Experiments: A Case-Study Approach" by Peter Goos and Bradley Jones

Format: more information

Lectures take place in PC room for hands-on exercises

Evaluatieactiviteiten

Evaluation: Experimental Planning and Data Modelling (B-KUL-I2R00a)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Written
Type of questions : Open questions
Learning material : Course material

Explanation

Written exam


Written reports on several tasks throughout the semester

ECTS Low Temperature Processing of Foods (B-KUL-I0R02A)

5 ECTS English 65 First termFirst term
Verkempinck Sarah (coordinator) |  Nicolai Bart |  N. |  Verkempinck Sarah (substitute)

Aims

In general, the course aims to reach the following learning outcomes:

The graduate

  • Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.
  • Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.
  • Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

More specific, this course is focusing on low temperature (freezing and cooling) processing of foods in the context of food preservation. The course treats the basic engineering principles of these two preservation processes. On ending the course the student will be capable to design, evaluate and optimise such preservation processes.

Previous knowledge

Knowledge of calculus, engineering principles including transport phenomena and kinetics and engineering properties of biological materials, food microbiology, food chemistry and basic elements of food processing

Order of Enrolment



FLEXIBLE( I0V14A )


I0V14AI0V14A : Engineering Properties of Biological Materials

Is included in these courses of study

Onderwijsleeractiviteiten

Low Temperature Processing of Foods: Practical Exercises (B-KUL-I0O41a)

1 ECTS : Practical 26 First termFirst term
Nicolai Bart |  N. |  Verkempinck Sarah (substitute)

Content

Numerical exercises on
- Refrigerated storage of foods
- Modified atmosphere packaging of foods
- Freezing and frozen storage of foods
- Freeze drying of foods

Course material

Exercises are available from the lecturer and through Toledo

Format: more information

Practice session

Numerical exercises using hand calculator

Low Temperature Processing of Foods (B-KUL-I0R02a)

4 ECTS : Lecture 39 First termFirst term
Nicolai Bart |  N. |  Verkempinck Sarah (substitute)

Content

1. The part on refrigerated storage of foods includes:
* introduction,
* fundamentals of refrigeration
* components of vapour compression refrigeration systems
* controlled and modified atmosphere storage
* refrigeration kinetics and calculation of cooling times
* refrigerated transport
 
2. The part on food freezing and frozen storage of foods includes:
* introduction,
* thermodynamics of food freezing and properties of frozen foods,
* freezing and thawing time calculations,
* freezing systems: technical infrastructure,
* blanching: a unit operation prior to freezing and
* kinetics on frozen storage of foods.
 
3. The part on freeze drying includes:
* introduction,
* phase diagrams,
* calculation of drying times and
* technical implementation.

Course material

Course notes available through Toledo

Format: more information

Classical lectures with interaction and discussion

Evaluatieactiviteiten

Evaluation: Low Temperature Processing of Foods (B-KUL-I2R02a)

Type : Exam during the examination period
Description of evaluation : Written
Type of questions : Open questions
Learning material : List of formulas, Calculator

Explanation

Theory: written exam, closed book, use of formularium allowed
Exercises: written exam, closed book, use of formularium and calculator allowed
The part lectured by S. Verkempinck represents 1/2 of the marks.
The part lectured by Prof. B. Nicolai represents 1/2 of the marks.

ECTS Postharvest Pest Management and Disease Control (B-KUL-I0R07A)

4 ECTS English 26 First termFirst term
Bylemans Dany

Aims

In general, the course aims to reach the following learning outcomes:

The graduate

  • Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.
  • Has profound and detailed scientific knowledge and understanding of detection and control strategies (physical, biological, chemical) of microorganisms in food systems.
  • Has profound and detailed scientific knowledge in different fields of product technology such as fruit and vegetable products and cereal derived products.
  • Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
  • Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

More specific, this course aims to familiarize the students with fundamentals aspects on the biology of important groups of pests and diseases on harvested crops or constructions. Crop losses are discussed in terms of economical importance either for local consumption, or for export purposes in relation to international plant quarantine regulations. The course includes aspects of applied entomology (insects, mites), animal pests (rodents) and pathogens (fungi and bacteria). Some groups of organisms are discussed exhaustively to demonstrate cultural, biotechnological and phytopharmaceutical techniques to achieve the necessary control. Special attention is given to preventive rather than to curative control methods. Therefore, basics of modern diagnosis methods, threshold limits, ecological conditions and population dynamics are included as well as notions on reasonable pesticide use, safe for the applicator, consumer and to the environment.

Previous knowledge

Knowledge of biochemistry and microbiology

Is included in these courses of study

Onderwijsleeractiviteiten

Postharvest Pest Management and Disease Control (B-KUL-I0R07a)

4 ECTS : Lecture 26 First termFirst term
Bylemans Dany

Content

1. Post harvest deterioration of vegetable produce: economical and social aspects 
2. Biological causes of post harvest losses 
    a. General aspects
    b. Fungi
    c. Quiescence and induced plant defense
    d. Bacteria
    e. Insects
    f. Mites
    g. Rodents

3. Control methods
    a. Integrated Pest Management in post harvest
    b. Diagnostic methods
    c. Chemicals: insecticides, fungicides, acaricides, rodenticides, sanitizers
    d. Anti-resistance strategies for chemicals
    f. Biological Control Agents
    g. Biological Control Organisms
    h. Physical control methods

4. Trade and food safety regulation
    a. Quarantine regulation  
    b. Biodeterioration and human health effects
    b. Postharvest chemicals and human health risk assessment

 

 

 


   

 

 

 

Course material

Course notes are available through the IUPFOOD secretariat or Toledo.

Evaluatieactiviteiten

Evaluation: Postharvest Pest Management and Disease Control (B-KUL-I2R07a)

Type : Exam during the examination period
Description of evaluation : Oral
Type of questions : Open questions
Learning material : None

ECTS Statistical Topics in Food Technology (B-KUL-I0R10A)

4 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

Order of Enrolment



FLEXIBLE (I0Q76A)


I0Q76AI0Q76A : Applied Statistics

Is included in these courses of study

Onderwijsleeractiviteiten

Statistical Topics in Food Technology (B-KUL-I0R10a)

4 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Statistical Topics in Food Technology (B-KUL-I2R10a)

Type : Continuous assessment without exam during the examination period

ECTS Food Colloids (B-KUL-I0R12A)

5 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Food Colloids (B-KUL-I0R12a)

5 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Food Colloids (B-KUL-I2R12a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Functional Foods (B-KUL-I0R15A)

5 ECTS English 0 Second termSecond term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Order of Enrolment



FLEXIBLE( I0Q99B )


I0Q99BI0Q99B : Human Nutrition

Is included in these courses of study

Onderwijsleeractiviteiten

Functional Foods (B-KUL-I0R15a)

5 ECTS : Lecture 0 Second termSecond term
N.

Evaluatieactiviteiten

Evaluation: Functional Foods (B-KUL-I2R15a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Milk and Dairy Technology (B-KUL-I0R17A)

4 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Milk and Dairy Technology (B-KUL-I0R17a)

4 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Milk and Dairy Technology (B-KUL-I2R17a)

Type : Exam during the examination period

ECTS Meat Science and Technology (B-KUL-I0R21A)

4 ECTS English 46 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is organised at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Meat Science and Technology (B-KUL-I0R21a)

4 ECTS : Lecture 46 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Meat Science and Technology (B-KUL-I2R21a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Technology of Fishery Products (B-KUL-I0R24B)

3 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

Is included in these courses of study

Onderwijsleeractiviteiten

Technology of Fishery Products (B-KUL-I0R24a)

3 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Technology of Fishery Products (B-KUL-I2R24b)

ECTS Cereal Science and Technology (B-KUL-I0R27A)

4 ECTS English 39 Second termSecond term
Courtin Christophe

Aims

In general, the course aims to reach the following learning outcomes as part of the overall study program:

The graduate

  • Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.
  • Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for the analysis of raw materials and foods, including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.
  • Has profound and detailed scientific knowledge in different fields of product technology, such as vegetable products, dairy products, meat products, fish products, cereal-derived products and fermented products, including aspects of product development in relation to consumer behaviour.
  • Can critically evaluate the functionality and safety of foods in the context of human health, including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
  • Masters the skills and has acquired the problem-solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation), appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Has acquired a broad perspective on problems of food security related to postharvest and food processing in low-income developing countries.
  • Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders, from peers to the general public.

More specifically, the aim of this course is to provide students with an insight into the chemistry and technology of important cereals such as wheat, rice and maize. The emphasis is on the chemistry and the physicochemical behaviour of their major constituents and on transforming cereal grains into food products.

Previous knowledge

Knowledge of food chemistry and food processing
Notions of biochemistry

Is included in these courses of study

Onderwijsleeractiviteiten

Cereal Science and Technology (B-KUL-I0R27a)

4 ECTS : Lecture 39 Second termSecond term
Courtin Christophe

Content

After an introduction covering the structure and properties of the 6 major cereal types, the first part of the course deals primarily with the major cereal constituents (starch, protein, dietary fibre) and enzymes that degrade them. After that, grain storage and the transformation of cereals to cereal flour through roller milling are examined. The knowledge gained in previous chapters is used to study cereal-based processes, such as bread-making and the production of low-moisture-content bakery products. Extrusion technology is discussed, as it is the unit operation for the production of a number of economically important food products such as pasta and snacks. The pasta production process itself is then dealt with in more detail. Rice processing technologies such as rice parboiling and maize processing are discussed.

Course material

The course text and all slide decks are available in Toledo.

Optional reading: "Principles of Cereal Science and Technology", Second Edition. R. Carl Howeney. ISBN 0-913250-79-1. The book is not used in class. Purchase is NOT required. 

Format: more information

Paper

The students write a paper in groups or individually (depending on enrollment numbers) on a predefined topic. They present this paper to the other students and defend it in a Q&A session. There is a mandatory presence for all students during these presentations. Unauthorised absence at this time will lead to a reduction in points on the paper.   

Evaluatieactiviteiten

Evaluation: Cereal Science and Technology (B-KUL-I2R27a)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Oral, Paper/Project, Presentation
Type of questions : Open questions
Learning material : None

Explanation

The evaluation of the course 'Cereal Science and Technology' has 2 parts.
 
- The biggest part of the evaluation is a closed-book, oral examination during the exam period. This exam comprises 75% of the points which can be earned. It is composed of 4 or 5 questions which address knowledge of theory, insight, and application of the subject material. 
 
- The other part of the evaluation, which comprises 25% of the points, is an assignment. The assignment is to write a paper which must be presented and discussed/defended on a predetermined date before the exam period. Presence is obligatory. The content and form of the paper, the presentation and defence of the paper and active participation are considered when grading the assignment. 

Information about retaking exams

The exam has the same format as the original one when it has to be retaken.

The paper needs to be corrected and resubmitted one week before the exam in case of an original quotation below 10 out of 20. No defence is foreseen in this case. Questions on the paper will be asked during the oral exam.

ECTS Food Fermentations (B-KUL-I0R31A)

4 ECTS English 0 Second termSecond term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Food Fermentations (B-KUL-I0R31a)

4 ECTS : Lecture 0 Second termSecond term
N.

Evaluatieactiviteiten

Evaluation: Food Fermentations (B-KUL-I2R31a)

Type : Exam during the examination period

ECTS Workshop Food Technology (B-KUL-I0R33A)

4 ECTS English 39 Second termSecond term
Hendrickx Marc |  Van Loey Ann (substitute)

Aims

In general, the course aims to reach the following learning outcomes:

The graduate

  • Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.
  • Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
  • Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.
  • Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
  • Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

More specific, this workshop aims by use of the project cycle management approach to guide students to define a specific case study in the field of food technology, which is relevant to his/her country of origin. Students learn the principles of project cycle management. Students can apply the principles of project cycle management on a specific case study in the field of food technology.

Previous knowledge

No specific knowledge required

Order of Enrolment



( FLEXIBLE (I0Q78A) AND FLEXIBLE (I0Q81A) AND FLEXIBLE (I0Q83A))


I0Q78AI0Q78A : Food Microbiology and Analysis
I0Q81AI0Q81A : Food Chemistry and Analysis
I0Q83AI0Q83A : Food Processing

Is included in these courses of study

Onderwijsleeractiviteiten

Workshop Food Technology (B-KUL-I0R33a)

4 ECTS : Lecture 39 Second termSecond term
Hendrickx Marc |  Van Loey Ann (substitute)

Content

Part I: assimilation of principles of Project Cycle Management (PCM)
- Introduction
- Project planning: analysis stage
- Project planning: planning stage
- Monitoring
- Evaluation
 
Part II: case study (application of PCM)
Students (in groups of 3-6 persons) identify a case study, in the field of food technology and relevant to their country of origin, and apply the principles of PCM.
 
Part III: case study (presentation and discussion)
Students present their case study to all course attendees and lecturers.

Course material

Manual (course text) on ‘project cycle management guidelines’, example materials and slides through the IUPFOOD secretariat and Toledo

Format: more information

Lectures on PCM, followed by guided group assignment (case study) and presentation and discussion on the case studies

Evaluatieactiviteiten

Evaluation: Workshop Food Technology (B-KUL-I2R33a)

Type : Continuous assessment without exam during the examination period
Description of evaluation : Paper/Project, Presentation, Self assessment/Peer assessment, Process evaluation
Type of questions : Open questions
Learning material : Course material

Explanation

The evaluation of the course ‘Workshop Food Technology’ consists of:
 
(a) co-operation/active participation during the contact hours (peer assessment)
(b) written paper (case study with corresponding schemes and slides)
(c) presentation of the case study and active participation in the discussions (about own paper and papers of student colleagues)
 
Part (a) encompasses 1/3, part (b) encompasses 1/3 and part (c) encompasses 1/3 of the marks.
In case of second trial, a written paper (b) and discussion with the course holders replace (a) and (c).

Information about retaking exams

Update of presentation and discussion with course coordinator

ECTS Food Regulation (B-KUL-I0R34A)

4 ECTS English 0 Second termSecond term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Order of Enrolment



( FLEXIBLE(I0Q78A) OR SIMULTANEOUS(I0P42A)) AND (FLEXIBLE (I0Q81A) OR SIMULTANEOUS(I0P41A) OR SIMULTANEOUS(I0P41B) OR SIMULTANEOUS(I0P41C)) AND (FLEXIBLE (I0Q83A) OR SIMULTANEOUS(I0P43A))


I0Q78AI0Q78A : Food Microbiology and Analysis
I0Q81AI0Q81A : Food Chemistry and Analysis
I0Q83AI0Q83A : Food Processing
I0P42AI0P42A : Microbiologie van de levensmiddelen
I0P41AI0P41A : Levensmiddelenchemie en -controle
I0P41BI0P41B : Practicum levensmiddelenchemie en –controle
I0P41CI0P41C : Practica levensmiddelenchemie en –controle en microbiologie van de levensmiddelen
I0P43AI0P43A : Levensmiddelenproceskunde

Is included in these courses of study

Onderwijsleeractiviteiten

Food Regulation (B-KUL-I0R34a)

4 ECTS : Lecture 0 Second termSecond term
N.

Evaluatieactiviteiten

Evaluation: Food Regulation (B-KUL-I2R34a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Fruit and Vegetable Technology (B-KUL-I0R35A)

4 ECTS English 26 First termFirst term Cannot be taken as part of an examination contract
Grauwet Tara

Aims

In general, the course aims to reach the following learning outcomes:

The graduate

  • Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during their transformation into food products.
  • Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimisation and food control.
  • Has profound and detailed scientific knowledge in different fields of product technology such as vegetable products, dairy products, meat products, fish products, cereal derived products and fermented products including aspects of product development in relation to consumer behavior.
  • Can critically evaluate the functionality and safety of foods in the context of human health, including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
  • Masters the skills and has acquired the problem solving capacity to analyse problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

More specific, this course forms part of the technology oriented courses that make students acquainted with the various sectors in food industry.The aim of this product technology course is to provide insight into specific product and process related factors in processing of fruits and vegetables.
 
On ending the course:
- The students acquire knowledge of the different physical, chemical and nutritional properties of fruits and vegetable based products.
- The students acquire insight in the various chemical and biochemical changes which can occur during processing and which can influence the functional properties of the possible end properties.
- The students acquire insight into specific product and process related factors in the processing of fruits and vegetables.
- The students know how fruits and vegetables are industrially processed. They learn various ways of designing and monitoring processing chains with the emphasis on how quality, safety, authenticity, etc. of raw materials, processes and products are preserved.

Previous knowledge

Knowledge of food chemistry, food microbiology, food processing and thermal processing of foods

Is included in these courses of study

Onderwijsleeractiviteiten

Fruit and Vegetable Technology (B-KUL-I0R35a)

4 ECTS : Lecture 26 First termFirst term
Grauwet Tara

Content

Part I: The fruit and vegetable industry, global context
- Economic importance of the sector and subsectors
- Raw materials/edible plants: plant taxonomy, composition, properties and product categories

Part II: Chemical and biochemical changes during processing influencing functional properties of fruit and vegetable based products.
- Quality related enzymes and processing and storage
- Color changes during processing and storage
- Texture and rheology during processing and storage
- Health related compounds during processing and storage (include phenolics)
- Anti-nutrients during processing and storage
- Flavor compounds during processing and storage

Part III: Unit operations during fruit and vegetable processing
- Typical unit operations in fruit and vegetable processing

Part IV: Industrial processing of typical fruit and vegetable based products (from raw material to end product)
- Fruit processing, jams and jellies
- Beverages, soft drinks and juices
- Tomato processing
- Potato processing // derived products
- Legume processing // legume derived products
- Mustard production
- Tea and coffee processing
- Ingredients based on fruit and vegetables and/or side streams (e.g. pectin production, inulin production, etc.)

 

Course material

- Course notes / Slides through Toledo

Format: more information

Traditional lecture

Classical lectures

Evaluatieactiviteiten

Evaluation: Fruit and Vegetable Technology (B-KUL-I2R35a)

Type : Exam during the examination period
Description of evaluation : Written
Type of questions : Open questions
Learning material : None

Explanation

Written exam, closed book. Typical types of questions inlcude, (i) explaining concepts discussed in the course, (ii) general questions (synthesis, details as discussed in or based on the course content), (iii) application oriented question (designing a specific product/process)

ECTS Thesis Research Food Technology (B-KUL-I0R37A)

30 ECTS English 0 Both termsBoth terms Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
Van Loey Ann (coordinator) |  N.

Aims

In general, the master thesis aims to reach the following learning outcomes:

The graduate

  • Has profound and detailed scientific knowledge and understanding of (bio)-chemical, physical and microbiological methods for analysis of raw materials and foods including the skills to identify and use such methods in the context of research, process and product design and optimization and food control.
  • Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
  • Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.
  • Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.
  • Can develop and execute independently original scientific research and/or apply innovative ideas within research environments to create new and/or improved insights and/or solutions for complex (multi)disciplinary research questions respecting the results of other researchers.
  • Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
  • Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

More specific, the course-specific learning outcomes of the thesis research include the ability to:

  • define a research problem and formulate clear and relevant research questions;
  • formulate an integrated and interdisciplinary approach using concepts from the different courses and scientific literature;
  • review, critically evaluate and interpret scientific literature;
  • set up an appropriate methodology for sound and reliable scientific research;
  • develop an experimental setup and meticulously collect data from different sources;
  • process data in a correct way and analyse results obtained in a critical way;
  • make a concise synthesis of data and results obtained;
  • show competences of team-working, organization and planning;
  • report in the format of a final manuscript/scientific report;
  • oral presentation and discussion of scientific work in a well-founded manner;
  • show necessary independence, motivation and dedication during all aspects of the thesis process.

Previous knowledge

Advanced scientific knowledge in the field of food technology.

Understand methodological research approaches in the field of food technology. You can only take ‘Thesis research food technology’ if you have to obtain no more than 72 credits to obtain your MSc degree.

Order of Enrolment

72

Is included in these courses of study

Onderwijsleeractiviteiten

Thesis Research Food Technology (B-KUL-I0R37a)

30 ECTS : Master's thesis 0 Both termsBoth terms
N.

Content

During the MSc thesis, the student carries out original research in the context of a specific problem or formulates a solution for a complex practical problem in the field of food technology.  The topic of the master thesis is selected by the student based on a list of topics offered lecturers/researchers as announced by the IUPFOOD program. The problem that is subject of the master thesis is complex in its nature and requires from the student a creative use of the theoretical and practical knowledge and skills he/she has acquired during his/her training. It requires the capacity to search (in an independent way) for relevant and new information in the scientific literature and to use this information to formulate a solution. The thesis is supervised by a promoter of the Faculty of bioscience engineering.

Course material

Guiding document
Articles and literature
Example material
Laboratory facilities
Data analysis software

Format: more information

Research: experimental and/or theoretical scientific research at a MSc level

Evaluatieactiviteiten

Evaluation: Thesis Research Food Technology (B-KUL-I2R37a)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Oral, Paper/Project, Presentation, Portfolio, Process evaluation
Type of questions : Open questions
Learning material : None

Explanation

1. Permanent evaluation
During the academic year the research activities are evaluated by the supervisor and promoter. The student will give at least one formal intermediate presentation on the progress of his/her activities in front of the supervisor and promoter.  The student will receive feedback from supervisor and promoter.
 
2. Final evaluation
The final evaluation is carried out by an examination committee that, next to the promoter and supervisor, consists of a number of examiners that were not directly involved in the research carried out. The evaluation is based on two key end deliverables:
-    The written report (MSc thesis)
-    The oral presentation and defense
 
The most important evaluation criteria include:
-    The effort and motivation of the student
-    The intellectual input of the student in the research activities
-    The originality of the approach worked out by the student
-    The scientific and linguistic (text) quality of the Msc thesis manuscript
-    The quality (scientific contents and format) of the presentation during the defense
-    The overall progression made during the master thesis

ECTS Advanced Marketing and Agribusiness Management (B-KUL-I0S15A)

5 ECTS English 0 Second termSecond term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Advanced Marketing and Agribusiness Management (B-KUL-I0S15a)

5 ECTS : Lecture 0 Second termSecond term
N.

Evaluatieactiviteiten

Evaluation: Advanced Marketing and Agribusiness Management (B-KUL-I2S15a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Food Safety and Risk Analysis (B-KUL-I0T92A)

5 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Food Safety and Risk Analysis (B-KUL-I0T92a)

5 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Food Safety and Risk Analysis (B-KUL-I2T92a)

Type : Exam during the examination period

ECTS Engineering Properties of Biological Materials (B-KUL-I0V14A)

5 ECTS English 52 Second termSecond term Cannot be taken as part of an examination contract
Saeys Wouter (coordinator) |  Saeys Wouter |  N.

Aims

-The student is able to define the relevant physical properties of plant and animal products at different scales.

-The student is able to reason on the impact of physical properties on technical and technological processes.

-The student can present the results of his/her experimental work on the measurement of phyiscal properties of biomaterials in a scientific way in a written report.

-The student maintains/acquires awareness of the plagiarism and GenAI use policy of KU Leuven and the faculty.

Previous knowledge

Knowledge of these topics is required in order to start this course:

  • Basic physics (Bachelor’s level):
    • Mechanics
    • Waves and vibrations
    • Electromagnetism
  • Basic biology (Bachelor’s level):
    • Plant biology
    • Cell biology
    • Animal biology

 Knowledge of these topics is an advantage:

  • Basic statistics (Bachelor’s level):
    • Regression

Identical courses

I0Q91B: Engineering Properties and Principles of Food Machinery

Onderwijsleeractiviteiten

Engineering Properties of Biological Materials (B-KUL-I0V14a)

4 ECTS : Lecture 26 Second termSecond term
Saeys Wouter |  N.

Content

  • Introduction
  • Physical attributes: Shape, Volume, Density, Porosity and Particle Size Distribution
  • Structure of agricultural products and foods: cell structure; histology of fruit, vegetables and tubers; grains and seeds; meat and animal products; dairy products; processed products
  • Moisture relations: measurement of moisture content; equilibrium moisture content; water activity; water potential; moisture transport properties; applications (freezing of cells; cracking of sweet cherries)
  • Mechanical properties of solid foods and agricultural products: compression and shear; deformation testing using other geometries; nondestructive methods; cell models in relation to gross material behavior; contact stresses; applications
  • Mechanical damage to fruits, vegetables, grains and seeds: failure criteria; external forces during handling; detection and evaluation of damage
  • Rheological properties of liquid foods: definitions; measurement of rheological properties; applications
  • Aerodynamic properties: drag and lift; measurement of aerodynamic properties
  • Mechanical properties of porous and particulate biomaterials: modelling approaches based on discrete and finite elements 
  • Thermal properties: basic properties; measurement of thermal properties; freezing of agricultural products and foods; applications
  • Electromagnetic properties: electromagnetic spectrum; interaction of radiation with matter; optical instruments; color and color spaces; NIR spectroscopy; machine vision; microwave heating
  • Optical properties: ntroduction to the radiative transport theory; Bulk optical properties and their relation to microstructure and composition; Measurement techniques for optical properties assessment

Course material

Lecture videos, knowledge clips and slides available on Toledo

Format: more information

Asynchronous online learning - Blended learning - Class recording

Lecture videos and knowledge clips are provided on Toledo, which have to be studied in preparation of the lectures. Here, the understanding will be questioned, further explanation is given and questions can be asked. 

Engineering Properties of Biological Materials - Practical Exercises (B-KUL-I0V15a)

1 ECTS : Practical 26 Second termSecond term
Saeys Wouter |  N.

Content

Eight laboratory sessions, covering the following topics:

  • Moisture Relations
  • Mechanical properties of solids
  • Acoustic firmness sensing
  • Mechanical damage
  • Rheological properties of liquid foods
  • Aerodynamic properties
  • NIR spectroscopy
  • Bulk optical properties

Two exercise sessions on paper where the principles and equations taught in the theoretical lectures are applied to concrete cases related to bioscience engineering.

The students will maintain/acquire awareness of plagiarism and GenAI by using the Toledo tutorial "Information literacy KU Leuven libraries (Science and Technology)" (NL/EN) and testing it. The test is not compulsory.

Course material

Slides and extra information (e.g. scripts) are made available on Toledo.

Format: more information

Laboratory sessions and exercises on paper.

Evaluatieactiviteiten

Evaluation: Engineering Properties of Biological Materials (B-KUL-I2V14a)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Written, Report
Type of questions : Open questions
Learning material : List of formulas, Calculator

Explanation

- Final written, closed book exam: theory questions + exercises (80%)
- Reports of the practical exercises (20%)

As mentioned in the faculty examination regulations of the Faculty of Bioscience Engineering, students have to accomplish all the assignments in time and attend all the practicals before they can take part in the final examination. Failure to accomplish all the assignments in time and attend all the practicals (without valid reasons timely communicated to the exam ombuds) results in failing this whole course, which means getting a 'NA'.

Information about retaking exams

The score obtained for the reports on the practical excercises is retained and combined with the new score for the exam.

ECTS Current Topics in Food Technology and Nutrition Science (B-KUL-I0V31A)

4 ECTS English 26 First termFirst term
Van Loey Ann (coordinator) |  Aertsen Abram |  Courtin Christophe |  Grauwet Tara |  Gunes Deniz |  Michiels Chris |  Van Loey Ann |  Wouters Arno  |  Less More

Aims

This course is only open to students from the Master in de bio-ingenieurswetenschappen: levensmiddelenwetenschappen en voeding and Master of Food Technology.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

After successful completion of this course, students are expected to
- understand the scientific and technological basis underlying novel insights and developments in the sustainable production and design of healthy, safe and consumer-oriented foods, and in (the relation between) human nutrition and health, and
- be capable of critically evaluating such developments from a scientific, technological, socio-economical and ethical point of view.

Previous knowledge

 Advanced knowledge of these topics is required in order to start this course:

  • Food chemistry (Master’s level)
  • Food technology (Master’s level)
  • Human nutrition (Master’s level)

Order of Enrolment



(( SIMULTANEOUS( I0P41A )OR SIMULTANEOUS(I0P41B) OR SIMULTANEOUS(I0P41C)) AND SIMULTANEOUS( I0P43A ) AND (SIMULTANEOUS( I0P42A ) OR SIMULTANEOUS( I0P41C ))) OR (SIMULTANEOUS( I0Q78A ) AND SIMULTANEOUS( I0Q81A ) AND SIMULTANEOUS( I0Q83A ))


I0P41AI0P41A : Levensmiddelenchemie en -controle
I0P41BI0P41B : Practicum levensmiddelenchemie en –controle
I0P41CI0P41C : Practica levensmiddelenchemie en –controle en microbiologie van de levensmiddelen
I0P43AI0P43A : Levensmiddelenproceskunde
I0P42AI0P42A : Microbiologie van de levensmiddelen
I0P41CI0P41C : Practica levensmiddelenchemie en –controle en microbiologie van de levensmiddelen
I0Q78AI0Q78A : Food Microbiology and Analysis
I0Q81AI0Q81A : Food Chemistry and Analysis
I0Q83AI0Q83A : Food Processing

Onderwijsleeractiviteiten

Current Topics in Food Technology and Nutrition Science (B-KUL-I0V31a)

4 ECTS : Lecture 26 First termFirst term
Aertsen Abram |  Courtin Christophe |  Grauwet Tara |  Gunes Deniz |  Michiels Chris |  Van Loey Ann |  Wouters Arno  |  Less More

Content

Throughout the course, different recent insights and developments concerning process and product technology and the complex relation between human nutrition and health will be covered in detail. Topics can range from enzyme technology, mild processing, functional food engineering, to bioactive compounds, nutrient metabolism, the human microbiome and the relation between nutrition and genetics. A selected set of topics will be instructed by corresponding experts in a team teaching effort.

Course material

Lecture slides and relevant articles provided by the lecturer through Toledo

Evaluatieactiviteiten

Evaluation: Current Topics in Food Technology and Nutrition Science (B-KUL-I2V31a)

Type : Exam during the examination period
Description of evaluation : Written
Type of questions : Open questions

ECTS Food Rheology (B-KUL-I0V32A)

4 ECTS English 32 First termFirst term Cannot be taken as part of an examination contract
Gunes Deniz

Aims

At the end of this course, the graduate is able

- to describe and identify basic concepts of rheology in a broader food context

- to reproduce the origin and interpret the full meaning of quantitative relations in the field of rheology

- to select the most important rheological properties of a food material and instrument/methodology to analyze these properties

- to apply concepts and quantitative relations of rheology and fracture mechanics to food structure, perception and processing

- to formulate hypotheses, apply and implement the acquired knowledge on food rheology and fracture mechanics in the optimization of existing products and processes.

Previous knowledge

- Transport phenomena and engineering kinetics (IUPFOOD) / Fysische transportverschijnselen (bio-ingenieurswetenschappen) 
- Basic knowledge on mathematics

Onderwijsleeractiviteiten

Food Rheology (B-KUL-I0V32a)

4 ECTS : Lecture 32 First termFirst term
Gunes Deniz

Content

Chapter 1: Introduction to Food Rheology and Structure

Chapter 2: Physical and Mathematical Tools

Chapter 3: Rheological Behaviour of Particle Suspensions

Chapter 4: Rheological Behaviour of Emulsions

Chapter 5: Rheological Behaviour of Foams

Chapter 6: Rheological Behaviour of Biopolymer Solutions and Gels

Chapter 7: Rheology of Solid and Semi-solid Foods

Case studies will be embedded in each chapter.

In-mouth and sensory aspects will be mainly embedded in each chapter.

Additional lectures: There will be possibly 1-2 lectures from external lecturers e.g. from industry.

A rheology lab visit will be planned.

Course material

The course will be for a large part based on the textbook from P. Walstra, (Physical Chemistry of Foods),  J. Mewis and T. Wagner (Colloidal Suspension Rheology), I. Cantat et al. (Foams: Structure and Dynamics), as well as on some important review papers e.g. by S. R. Derkach (Rheology of Emulsions; in Advances in Colloid and Interface Science (2009)), and a textbook by T. van Vliet (Rheology and Fracture Mechanics of Foods). Slides will be shared each week through the Toledo-platform.

1 or 2 lectures from external lecturers will be organized.

A lab visit will be organized to the Rheology facilities.

Format: more information

The lectures will be given on campus mainly. For those who would not be able to join on campus, the lectures will be possibly given also online at the same time, and possibly recorded.

Before earch course, lecture slides will be shared, and a provisional version of the lecture notes, which will be finalized after each lecture (also as a function of the questions from the audience)

In addition, there will be homework asked to the students: in part exercises to consolidate the learnings in class; and potentially, in part via reading and critical commenting of review papers.

Evaluatieactiviteiten

Evaluation: Food Rheology (B-KUL-I2V32a)

Type : Exam during the examination period
Description of evaluation : Written
Type of questions : Open questions
Learning material : List of formulas

Explanation

The exam will be a written only exam.

The exam will be 50% with closed books, and 50% with open books. The closed books part will be for evaluating that the base concepts are well assimilated.

The open book part will be for evaluating that the base concepts, which will have been viewed in class, are well assimilated. A small part will be to evaluate the ability of students to combine the use some of the concepts viewed in class.

ECTS Sensory Science (B-KUL-I0V34A)

4 ECTS English 29 Second termSecond term Cannot be taken as part of an examination contract
Grauwet Tara

Aims

The graduate of this course is expected to:

  • describe the relevance/potential of food sensory science in food science and industry
  • outline function and physiology of the human senses (smell, taste, touch, sight and hearing) and how they can interact
  • analyze and identify the requirements for in vivo sensory tests (test room controls, product controls, panel controls)
  • reproduce, recognize factors which influence sensory verdicts in designing a sensory experiment
  • select and design appropriate sensory evaluation methods to answer specific sensory related questions
  • get familiar with a practical setting to organize in vivo sensory tests
  • be able to analyse and interpret sensory data in a correct way                          
  • know and understand the application of various instrumental sensory methods
  • analyse and interpret results of different instrumental analyses
  • critically reflect on sensory literature

 

Previous knowledge

Knowledge about food & nutrition, basic chemistry, basic statistics.

Onderwijsleeractiviteiten

Sensory Science – Lectures (B-KUL-I0J19a)

3.5 ECTS : Lecture 26 Second termSecond term
Grauwet Tara

Content

Introduction to sensory science

Sensory attributes and the way we perceive them

Food oral processing

Requirements for sensory testing

Factors influencing sensory verdicts

Measuring sensory responses

Guidelines for choice of sensory technique

Discriminative sensory tests

Descriptive sensory tests

Affective sensory tests

Sensory evaluation in quality control

Instrumental analysis of sensory qualities

Advanced statistical methods

Course material

PowerPoint slides, courseware available through Toledo

Handbook (compulsory):

Meilgard, M.C., Civille, G.V., Carr, B.T. Sensory Evaluation Techniques . 5th ed. ISBN 978-1482216905

 

Format: more information

Lectures with interaction and discussion

Is also included in other courses

I0J19A : Sensory Science and Product Quality

Sensory Science: Company visit to Haystack Consulting (B-KUL-I0J20a)

0.5 ECTS : Field trip 3 Second termSecond term
Grauwet Tara

Content

Students will visit Haystack Consulting.  More information on this company visit will be given in B-KUL-I0J19a.

Course material

Slides used during the company visit will be made available through Toledo.

Format: more information

Attendance and participation in the OLA –Company visit to Haystack is obligatory. Unauthorized absence for this company visit will be considered as a not participated for the entire OPO and will lead to failing the OPO. An absence is considered to be authorized in the following cases: (i) in the case of illness: if a doctor’s certificate is handed in within 5 working days following the absence; (ii) in case of other absences: a relevant certificate is handed in within 5 working days following the absence.

Is also included in other courses

I0J19A : Sensory Science and Product Quality

Evaluatieactiviteiten

Evaluation: Sensory Science (B-KUL-I2V34a)

Type : Exam during the examination period
Description of evaluation : Written
Type of questions : Open questions
Learning material : List of formulas

ECTS Formulation and Structuring of Foods (B-KUL-I0W50A)

5 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Formulation and Structuring of Foods (B-KUL-I0W50a)

5 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Formulation and Structuring of Foods (B-KUL-I2W50a)

Type : Partial or continuous assessment with (final) exam during the examination period

ECTS Sensory Analysis (B-KUL-I0W51A)

5 ECTS English 0 First termFirst term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
N.

Aims

(This course is taught at UGent: Syllabus)

 

Is included in these courses of study

Onderwijsleeractiviteiten

Sensory Analysis (B-KUL-I0W51a)

5 ECTS : Lecture 0 First termFirst term
N.

Evaluatieactiviteiten

Evaluation: Sensory Analysis (B-KUL-I2W51a)

Type : Continuous assessment without exam during the examination period

ECTS Internship (B-KUL-I0W52A)

9 ECTS English 0 Second termSecond term Cannot be taken as part of an examination contract Cannot be taken as part of a credit contract
Van Loey Ann

Aims

In general, the internship aims to reach/contribute to the following learning outcomes:
The graduate:

  • Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
  • Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
  • Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.
  • Can identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data.
  • Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
  • Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

More specific, the course-specific learning outcomes of the thesis research include the ability to:
Internship-specific technical competences

  • Using acquired knowledge, understanding and skills to describe the problem of the internship assignment and to formulate solutions
  • Being able to deepen the acquired knowledge and understanding and to (res)search new information required for the internship assignment
  • Efficiently executing assignments and actions in an accurate way with attention to the quality of the tasks performed
  • Accurately reporting on the progress and final results
  • Critically evaluating interim and final results

Functioning within the organization

  • Judiciously acting according to the rules and agreements within the organization
  • Taking into account the conditions (resources, timing, prioritization ...) within the internship environment
  • Dealing with various colleagues in a professional way

Reflection on the learning process, learning outcomes and the student's own performance

  • Reflecting on the actions and results
  • Formulating strengths and weaknesses
  • Ability to reflect on the professional attitude

Previous knowledge

Advanced scientific knowledge in the field of food technology.

Understand methodological research approaches in the field of food technology.

You can only take ‘Internship’ if you have to obtain no more than 60 credits to obtain your MSc degree.

Order of Enrolment

60

Is included in these courses of study

Onderwijsleeractiviteiten

Internship (B-KUL-I0W52a)

9 ECTS : Internship 0 Second termSecond term
Van Loey Ann

Content

This course covers a training period of 8 weeks at a workplace, other than one of the educational institutes where the student completes his/her studies or has been registered or employed in the past. The workplace is domain related to the educational program of the student.

The student will be engaged in every-day working activities at a level corresponding to their final degree taking into account the general intended learning outcomes of the program and the specific intended learning outcomes of this course unit. The training is carried out in a company or institute during the last months of the second stage of the MSc degree in Food Technology. A practical training lasting 2 months (8-9 weeks) represents an elective course of 9 credit points.

During the internship the student performs under supervision a specific task in a company/organization developing activities relevant to the field of training. The aim is to further develop knowledge and competences, and to develop additional competences, skills and attitudes that are important in the field through confrontation of the already acquired knowledge, understanding and skills with a first work experience in a company setting. University research laboratories are permitted to the extent that the nature of the internship project permits other than to acquire research skills. The assignment must be completely independent of the master's thesis.

Course material

Guidelines available at http://www.iupfood.be or Toledo.

Evaluatieactiviteiten

Evaluation: Internship (B-KUL-I2W52a)

Type : Continuous assessment without exam during the examination period
Description of evaluation : Report, Presentation, Participation during contact hours, Process evaluation
Type of questions : Open questions
Learning material : None

Explanation

Examination committee consists of internship coordinator, industrial promoter and academic promoter.
Marks exists of evaluation on participation, process, report and presentation.

Information about retaking exams