VETE0008-1 : Introduction to technology of foods of animal origin


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VETE0008-1

Introduction to technology of foods of animal origin

[ version française ]

Duration :

15h Th

Credits/ECTS :

1st "doctorat" in veterinary medicine

1,5

Holder(s) :

Antoine Clinquart

Course contents :

General Introduction : historical, economical and social context, ...;
Physical, chemical and biochemical modifications of food during its shelf life;
Introduction to food preservation and stabilization techniques;
Introduction to fresh meats, meat preparations and meat products technology;
Introduction to milk and milk products technology;
Introduction to eggs and egg products technology.

Course objective :

Introduction to technological processes applied to treatment and transformation of food from animal origin : aim, risk, management;
Awareness of technological and organoleptical quality control of food from animal origin.

Prerequisites :

Basic knowledge of chemistry and physics (cfr courses of the 1st stage)

Workshops :

The applications of food technology and food quality management systems knowledge are often undissociable. The practical food technology knowledge is therefore integrated to the practical works of "Introduction to the quality management systems of foods of animal origin" (see VETE0010-2 course, 1st Master)

Organization :

When ? Where ? See the course schedule.
Who ? Responsability of the student !

Written notes :

Reference documents:
Course diaporama copy + reference texts (available at the "Office des Cours" and/or on the Intranet).
Complementary documents :
(1) " ¿ La Viande ? ", éd. A. Clinquart, J. Fabry & M. Casteels, BAMST, Presses de la Faculté de Médecine vétérinaire de l'Université de Liège, 1999 (available at the secretary, see "contact" item).
(2) "Technologie des produits de charcuterie et des salaisons ", coord. P. Durand, Tec & Doc Lavoisier, Paris, 1999.
(3) " Milk and dairy products : properties and processing ", ed. I. Rosenthal, VCH Verslagsgesellschaft mbH, Weinheim, 1991.

Assessment :

Aim : knowledge understanding + assimilation ? ; updating? ; awareness of food quality control ? ; awareness of the veterinarian task in public health management ?
Method: written test (open questions).

Contacts :

Teacher : Prof. Antoine CLINQUART, E-mail : antoine.clinquart@ulg.ac.be,

Secretary (a.i.): Christine BAL, E-mail : christine.bal@ulg.ac.be,
Phone : ++ 32 4 366 40 40, Fax : ++ 32 4 366 40 44

ULg : Students and Studies Administration - Academic Affairs
Contact : Monique Marcourt, direction A.E.E.
Date of data : 27/02/2006
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