2018 Food Ingredient Functionality (FCH30306)

Content
The course is introduced with a general lecture that describes the driving forces behind
innovations in food ingredient technology. Subsequently, the lectures are divided into a
technofunctional and a biofunctional part.

Technofunctionality
- The physical systems which are relevant to food products (various kinds of emulsions, gels, and
foams) are described. The various forces/concepts underlying the stability of these systems are
discussed in much detail.
- The structure-function relationships of the various classes of food ingredients (polysaccharides,
proteins, and lipids/surfactants) are discussed in detail. Much emphasis is put on molecular
diversity, i.e. rather subtle structural differences can lead to substantially different properties of
particular compounds. For instance, when the label of a product reads pectin, it is often not
realized that there are many different kinds of pectin (low-methoxyl, high-methoxyl with a
random distribution, high-methoxyl with a blockwise distribution, amidated pectin, etc.) with
completely different application targets.
- A number of “challenging” products are discussed in detail. Here, the stability of systems and
ingredient choice merge, and the fact that various ingredients can interact with each other
becomes much more apparent. This part intends to make you aware of the fact that the food
matrix is very complex, and that it is often not possible to replace one compound with another
one without affecting the stability of the food system.

Biofunctionality
This part of the course is focussed on novel (fashionable) developments in the food industry,
which are aimed at improving the intrinsic health of consumers. This part intends to elaborate the
concepts underlying the bioactivity of several food ingredient, such as probiotics, prebiotics,
hormone look-alikes, cholesterol-lowering substances and appetite suppressants. Furthermore,
concepts of bioavailability, microbial transformation, slow release, and controlled delivery are
explained.

Learning Outcomes
After successful completion of this course students are expected to be able to:
- explain the mechanism of the techno-functionality or bio-functionality of ingredients;
- explain why ingredients with similar chemical structures can have different techno- and bio-
functionalities;
- explain how ingredient functionality can be influenced by processing;
- predict and explain the effect of the interaction between ingredient and complex food matrix
under different conditions;
- make deliberate choices in application of ingredients;
- choose and conduct experiments to analyse chemical properties and the techno-functionality of
ingredients.

Activities
- active participation during plenary lectures;
- learning concepts by knowledge clips;
- self-study of theory;
- conducting digital case studies in which ingredient functionality will be studied with respect to
chemical and physical properties;
- literature research;
- participation in laboratory classes in which the student independently designs and conducts
experiments, followed by interpretation of the results.

The practical supports the plenary lectures and case studies.

Assumed Knowledge
FCH-20806 Food Chemistry;
FPH-20306 Food Physics.
Continuation Courses
MSc thesis Food Chemistry, MSc thesis Food Physics.
Examination
- written examination (75%);
- evaluation of practical work/compiling an oral presentation (25%).
To pass the course, both the exam grade and the lab grade should be 5.00 or higher (combined
average at least 5.50).
Literature
Reader will be sold in the WUR-shop. All other learning material is available on Blackboard.
Practical information
Teaching Methods
Course Periods Offered and Registration
Test Periods and Registration
Staff