6 ECTS credits
155 h study time

Offer 1 with catalog number 1010289CNR for all students in the 2nd semester at a (C) Bachelor - specialised level.

Semester
2nd semester
Enrollment based on exam contract
Impossible
Grading method
Grading (scale from 0 to 20)
Can retake in second session
Yes
Enrollment Requirements
Students who want to enroll for this course, must have passed for "Biochemistry", "Organic Chemistry: Structure", "Microbiology" and "Organic Chemistry: Reactivity" and must be registered or have passed for "Nutrition" and has acquired at least 33 ECTS within the module "Basic Sciences".
Taught in
Dutch
Faculty
Faculty of Sciences and Bioengineering Sciences
Department
Bio-Engineering Sciences
Educational team
Luc De Vuyst (course titular)
Activities and contact hours
26 contact hours Lecture
39 contact hours Seminar, Exercises or Practicals
Course Content

Lectures:

Part I - Introduction:
The human diet and the food industry in Flanders
Fermentation and bioconversion processes
Other processes in the agrofood industry.

Part II - Industrial fermentation and bioconversion processes:
Cereal processing
Sugar production
Dairy sector
Meat sector
Fish processing sector
Bakery sector
Vegetable and fruit sector
Feed sector
Stimulants
Production of alcohol-containing beverages
Production of vinegar

Seminars:

Producton of raw hams

Production of water kefir

Production of indigenous fermented foods (except for soy sauce and sake)

Excursions:
Three full-day excursions to visit food companies in the dairy sector (cheese production), meat sector (fermented sausage and salted meat production), the bakery sector (sourdough production), the brewery sector (lager, ale, and acidic beers), and/or chocolate sector.
Half day sourdough tasting at the occasion of the visit at the company in the bakery sector.
Half day beer tasting taught by a person from the brewery sector.

Course material
Digital course material (Required) : Powerpoint presentatie, Canvas
Handbook (Recommended) : Microbiology and Technology of Fermented Foods, R.W. Hutkins, Beschikbaar in VUB-bibliotheek, 9780813800189
Handbook (Recommended) : Microbiology of Fermented Foods, B.J.B. Wood, Beschikbaar in VUB-bibliotheek, 9781461379904
Handbook (Recommended) : Enzymes in Industry, Production and Applications, Wolfgang Herhatz, Beschikbaar in VUB-bibliotheek, 9783527316892, 2007
Handbook (Recommended) : Food, Fermentation and Micro-organisms, C.W. Bamforth, Beschikbaar in VUB-bibliotheek, 9780632059874
Additional info

Practicals and excursions are mandatory.

Learning Outcomes

Algemene competenties

To know the production processes and end-products of the agrofood industry, in particular the analysis and understanding of the basic processes, the productin of sugar syrups, the production of fermented foods and beverages, and the use of enzymes in the agrofood sector.

To be able to design new industrial processes and food products, based on the gathered knowledge of the basic processes and principles.

Grading

The final grade is composed based on the following categories:
Oral Exam determines 100% of the final mark.

Within the Oral Exam category, the following assignments need to be completed:

  • Mondeling theorie examen with a relative weight of 1 which comprises 100% of the final mark.

Additional info regarding evaluation

Oral exam concerning knowledge, understanding and applications of the most important industrial processes that are applied in the agrofood industry, in particular the production of sugar syrups, the production of fermented foods and beverages and the use of enzymes.

Three questions:
1) Production process
2) Microbiology/enzyme technology
3) Terminology

Names of microorganisms, enzymes and chemical formules need to be known. If this is not the case, one can not pass.

 

Allowed unsatisfactory mark
The supplementary Teaching and Examination Regulations of your faculty stipulate whether an allowed unsatisfactory mark for this programme unit is permitted.

Academic context

This offer is part of the following study plans:
Bachelor of Bioengineering Sciences: Profile Cell and Gene Biotechnology (only offered in Dutch)
Bachelor of Bioengineering Sciences: Profile Chemistry and Bioprocess Technology (only offered in Dutch)
Bachelor of Bioengineering Sciences: Initial track (only offered in Dutch)