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Dairy chemistry and physics [Lecture notes]
Hooijdonk, T. van \ Valenberg, H. van \ Hettinga, K. \ 2014
dairy chemistry - dairy science - physics - milk composition - food physics

The course covers composition, structure and properties of milk and its behaviour during processing.

Used in course: FQD-33306 Dairy Chemistry and Physics
Dairy chemistry and physics : practical course [Lecture notes]
Lettink, F. \ Bakker de Haan, X. \ Valenberg, H. van \ Hettinga, K. \ Antunes Fernandes, E. \ Tzompa, D. \ 2014
dairy chemistry - dairy science - milk composition - food physics

The course covers composition, structure and properties of milk and its behaviour during processing.

Used in course: FQD-33306 Dairy Chemistry and Physics
Dairy science & technology [Lecture notes] - Edition 2017/2018
Valenberg, Hein van \ Hettinga, Kasper \ 2017

Used in course: FQD-32306 Dairy Science and Technology
Dairy science and technology [Monograph] - 2nd ed
Walstra, P. \ Wouters, J.T. M. \ Geurts, T.J. \ 2005
dairy science - dairy technology - milk - milk products - cheeses - milk processing - handbooks

This book discusses the transformation of milk into high-quality produces, emphasizing the principles of physical, chemical, enzymatic, and microbial transformation. The text begins with an introduction to the chemistry, physics and microbiology of milk and then explains the manufacturing processes. After an extensive discussion of various dairy products and the procedures necessary for consumer safety, the book concludes with details on the manufacture and ripening of cheese.

Used in course: FQD-32306 Dairy Science and Technology; FQD-33306 Dairy Chemistry and Physics
Dairy technology : practical guide [Lecture notes] - Edition 2017/2018
Lettink, Frank \ Bakker-de Haan, Xandra \ Hettinga, Kasper \ Valenberg, Hein van \ 2017

Used in course: FQD-32306 Dairy Science and Technology
Dairy technology : principles of milk properties and processes [Monograph]
Walstra, P. \ Geurts, T.J. \ Noomen, A. \ 1999
dairy technology - milk processing - milk - dairy science - cheesemaking - cheeses

This book covers the chemistry, physics, and microbiology of milk; the main unit operations applied in the manufacture of milk products; and procedures to ensure consumer safety, product quality, and efficient processing. The final section is devoted to describing the processes and interactions unique to the manufacture and maturation of cheese.

Used in course: FQD-32306 Dairy Science and Technology; FQD-33306 Dairy Chemistry and Physics
Food packaging : study guide & reader [Lecture notes]
food packaging - design - packaging materials

The course gives an overview of the various aspects and functions of food packaging regarding the consumer, the product itself and the production chain. The subject is integrating the knowledge of different disciplines: food processing, chemistry, physics and microbiology as well as logistics, environmental sciences, legal and marketing. Packaging materials and processes are discussed in relation with the quality of the food product. New packaging technologies and concepts will be introduced. The practical part will focus on the design of packaging and the relation with product quality and safety.

Used in course: FQD-21306 Food Packaging
Food product design : an integrated approach [Monograph] - 2nd, rev. edTable of contents
Linnemann, A.R. \ Schroën,, C.G.P.H. \ 2011
food products - design - product development - new products

'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment. Up-to-date solutions for chemical and physical changes during food processing and storage are discussed. This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given. A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective.

Used in course: FQD-60312 Product and Process Design
Food quality analysis and judgement [Lecture notes]
Lakemond, C.M.M. \ Hagelaar, G. \ 2014
food quality - quality controls - quality standards - physicochemical properties - rheological properties - sensory evaluation - food analysis

After this course a student is expected to be able to: - understand theoretical knowledge on food quality attributes, food properties and their relationships; - describe a range of techniques to measure and/or analyse food properties, and understand how they relate to food quality attributes; - understand theoretical knowledge on judging quality attributes; - translate the concept of food quality of real products into measurable food properties, to measure these, to judge the outcomes and to translate these back to food quality; - judge quality attributes from different positions in the agri-food production chain, and relate this to measurements of food properties; - draw scientific conclusions based on experimental data and relate these to management decisions.

Used in course: FQD-22306 Food Quality Analysis and Judgement
Food quality management : a technological and managerial principles and practices [Monograph]Table of contents
Luning, P.A. \ Marcelis, W.J. \ 2009
food quality - foods - quality controls - food policy - food industry - quality management - supply chain management

This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that food quality is the combined effect of food behaviour and human behaviour. The contemporary use of technological and managerial theories and models, is the core element of this approach. It is used to predict food systems behaviour and to generate adequate improvements to the system. Moreover, special attention is paid to food quality management from a chain perspective. Topics covered include technological food quality properties, quality management and decision making behaviour in organisations. Quality design, control, improvement and assurance are dealt with in detail, with special attention paid to the use of tools and methods. This book describes quality assurance systems currently in use, ranging from international QA-systems like GMP, HACCP, ISO and BRC. Furthermore, policy and business strategy principles are discussed in the framework of food quality management and the concept of TQM receives special attention. Finally, expected future developments in food quality management are considered.

Used in course: FQD-35806 Advanced Food Quality Management 1; FQD-35906 Advanced Food Quality Management 2; FQD-20306 Food Quality Management
Handbook of meat processing [Monograph]
Toldrá, F. \ cop. 2010
meat products - processing - production - manufacture - control - Meat industry and trade - Meat - Meat industry and trade

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.

Used in course: FQD-23806 Meat Science
Handbook of meat product technology [Monograph]
Ranken, M.D. \ 2000
meat products - food technology - food processing - handbooks

This practical book is written for meat technologists involved with the manufacture of meat products. It should also be of value to students and those in research and government institutions. Clear descriptions of the science underlying meat technology enable readers to understand the relative importance of their day-to-day activities. BSE and other health and hygiene issues are discussed in detail. A handbook for all those new to the industry requiring a quick grounding in the basics, it is also a handy reference for those experienced professionals who occasionally need to brush up on a particular topic. Contents: Sources and composition of meat; Water binding and meat binding: Principles and applications; Fat-binding: Principles and applications; Colour; Microbiological aspects of meat; Frozen meat and meat products; Cooking; Comminuted meat products; Cured meats; Miscellaneous products.

Used in course: FQD-23806 Meat Science
Introduction to the life sciences [Lecture notes]
Wageningen Universiteit \ Wageningen Universiteit \ Wageningen Universiteit \ Wageningen Universiteit \ 2012
food production - crop production - systems analysis - food sciences - food processing - nutrition - food allergies - methodology - life sciences - agro-industrial chains - environmental analysis

The course is multidisciplinary and consists of three blocks, which represent the chain of production and consumption of food. The first block concentrates on possibilities and limitations of plant production and the consequences of consumer wishes concerning food quality and production methods for plant production. The second block concentrates on processing, storage, preparation and consumption of food by consumers and the consequences that consumer activities have in this respect. The third block bridges the activities throughout the whole chain to the consequences for the ecological environment by executing an Life Cycle Analyses. The LCA will be based on the results of the processes studied in earlier phases of the chain.

Used in course: FQD-10306 Introduction to the Life Sciences
Kinetic modeling of reactions in foods [Monograph]Table of contents
Boekel, M.A.J.S. van \ cop. 2009
mathematical models - kinetics - chemical reactions - food quality - foods - keeping quality - storage quality - physical properties - physicochemical properties - modeling

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view.

Used in course: FQD-10306 Introduction to the Life Sciences
Meat and meat products : technology, chemistry and microbiology [Monograph]
Varnam, A.H. \ Sutherland, J.P. \ 1995
meat - meat products - food processing - food technology - food chemistry - food microbiology - food preservation - textbooks

The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.

Used in course: FQD-23806 Meat Science
Milk in the dairy chain [Lecture notes] - Edition November/December 2017
Hettinga, Kasper \ Valenberg, Hein van \ Hooijdonk, Toon van \ Struik, Paul \ Dijkstra, Jan \ Visker, Marleen \ Akkerman, Renzo \ Trijp, Hans van \ Hermans, Leonie \ 2017

Used in course: FQD-21806 Milk in the Dairy Chain
Product properties and consumer wishes [Lecture notes]
Wageningen UR \ 2011
product development - food products - consumer behaviour - food marketing - new products - consumers

The course focusses on the implementation of consumer wishes in the process of product development.

Used in course: FQD-31806 Product Properties and Consumer Wishes
Quality systems operations [Lecture notes] - Edition May/June 2016
Hettinga, Kasper \ Behdani, Behzad \ Spelt, Elsbeth \ 2016

Used in course: FQD-20804 Quality Systems Operations
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