Product Samenvattingen, Aantekeningen en Examens

Summary for the course Food Flavour Design (Wageningen University) Content: - Lipid oxidation - Fermentation - Maillard reaction - Flavour experience in the body - Taste and odour receptors - Impact of oral processing behaviour and oral physiology on flavour release and perception - Drivers of flavour perception - Flavour release as function of product formulation - Physics behind flavours - Flavour application - Impact of food product architecture and cross-modal interactions on flavou release ...

Summary Food Production and Preservation (FPE-21306). The summary is quite extensive but contains all information needed to successfully pass the exam. The summary contains figures and (parts of) the lecture slides for better understanding of certain topics and processes.

Summary of chapter 1 - 3 of the course food production and preservation (FPE21306)

This is a ~40 page long summary of all the Lectures, including notes from the Lectures. It also covers the most important information from the textbook "Fawcett S.E., L.M.Ellram, J.A.Ogden, 2014. Supply chain management, from vision to implementation. Pearson, Prentice Hall", covering Chapters 1-13 except Chapter 7. Inclusing a table of conent.

This summary of the course Quality of Animal Products YAS21806 will help you pass this course. You will find everything that is discussed in the lectures. Everything is compactly summarized so that you pass the exam without worries. PS: If you have time, I recommend watching the lecture with the summary- that makes it easier to understand.

Summary of the tutorials for the course ELS66700, Pursuing and Realising Entrepreneurial Projects (PREP). This is part of the MSc track entrepreneurship (e-track). It contains the most valuable and interesting insights from each tutorial (tutorial 1a: golden circle and business model canvas. Tutorial 1b: KANBAN. Tutorial 2a: VPC. Tutorial 2b: Mom's test. Tutorial 5: guest lecture ReShore. Tutorial 6: assumptions and MVP testing). These insights can be used for report part A: PREP group report ...

NP11 – Efficiency of fat synthesis + exam questions NP12 – energetic efficiency of metabolic conversions (heat as by-product): constancy of body temperature

All the important information you'll need for this course.

Summary of the lectures, tutorials and literature from the course BMO-55806 Entrepreneurship and Innovation in Emerging Economies. This course is part of the MSc track entrepreneurship (e-track). It contains a summary of the lectures (Lecture 1: introduction and emerging economies; lecture 2: entrepreneurship with systems-thinking approach; lecture 3: phase 2: turn entrepreneurial ideas into action; lecture 4: entrepreneurial learning and context; lecture 5: establishing new ventures; lecture 6:...

Samenvatting van het vak Technology & Business Model Innovation (YSS32306) (YSS32306). Zowel de lectures als de besproken artikelen zijn samengevat, met afbeeldingen voor meer duidelijkheid.