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| VETE2017-1 | Animal-based foodstuffs technology
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| Duration : | 42h Th |
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| Credits/ECTS : |
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| Holder(s) : | Antoine Clinquart |
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| Language : | Langue française |
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| Course contents : | 0. Introduction
A. All foods - Factors influencing conservability
B1. Technology of food preservation : refrigeration / freezing
B2. Technology of food preservation : heat treatment
B3. Technology of food preservation : modified atmosphere
B4. Technology of food preservation : others
B5. Technology of food preservation : recent evolution and perspectives
B6. Technology of food preservation : active/intelligent packaging
C. Technology of meat and meat products (including food additives)
D. Technology of milk and milk products
E. Technology of egg and eggproducts |
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| Course objective : | Role and control of technological processes used during the treatment and transformation of food (of animal origin).
Awareness of control of technological and organoleptical qualities of food of animal origin. |
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| Prerequisites : | Basic knowledge of chemistry, physics and microbiology. |
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| Workshops : | The theory is completed with practical work (15h in laboratory).
The course Technology of food is also completed with the practical courses "Practical exemples of quality management in points of food production, transformation and distribution" (40h directed work + 120h practical work). |
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| Organization : | Cf course schedule (pour plus d'infos, contact the secretary of the Departement Food Science). |
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| Written notes : | Reference documents : diaporama of the lectures + references texts (available at the secretary of the department + accessible via the WebCT plateform of the ULg).
Complementary documents : cf. WebCT |
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| Assessment : | Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : oral evaluation. |
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| Contacts : | Contact the secretary of the department : Mrs Christine BAL (E-mail : christine.bal@ulg.ac.be ; phone +32 4 366 40 40 ; fax +32 4 366 40 44) |
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| Remarks : | -- |
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