Study guides, Class notes & Summaries

The following document contains a summary of the information provided by the reader but also additional notes taken from class. Some difficult concepts are explained from different sources as well for easier understanding.

The following documents present my summary of the course Food Ingredient Functionality and it is based on the book provided by the university but also concepts I found difficult to understand explained from other sources. These documents contain concepts explained in an easy-to-grasp way according to my judgement.

These is a simple summary that contains all the information provided by the fact sheets on bright space, combined and supplemented with all the relevant information in the video clips. This summary will save you study time since everything is already here.

This summary was written in this academic year. It contains all lecture notes and e-module information from this course. It includes a list of definitions necessary for the exam. The case study is included, but it is not necessary for the exam. Topics covered in the summary: - Notes from all lectures. - Notes & answers from all e-modules. - List of definitions. - Summary of risk assessment for each group of compounds. Grade: 8.5

Complete and detailed summary for Food Microbiology with important equations, pictures and detailed information about pathogenic bacteria, fermentation processes and hygiene management.

This document contains class notes from all lectures of the course Quality of Animal Products, and a summary of recommended key articles for each topic.

The summary covers the theory explained in the lectures, tutorials and practicals and the lecture notes of the course Principles of Animal Nutrition.

This summary covers the theory from all the lectures of the course Introduction to Animal Ecology and the relevant chapters of the linked book as specified in the course guide.

The document summarizes the theory of all lectures from the course Infections and Disorders.