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| ALIM0005-1 | Food Formulations Engineering
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| Duration : | 16h Th, 8h Pr |
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| Credits/ECTS : |
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| Holder(s) : | Christophe Blecker |
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| Language : | Langue française |
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| Course contents : | - Concept of "technofunctionality"
- Fonctional properties of food ingredients and food additives
- Physicochemical methodologies
- Food hydrocolloids
- Ingredients interactions
- Compatibilty between macromolecules and phase diagrams |
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| Course objective : | To master the main concepts of food ingredients and food products properties and structure.
To go thoroughly into functional properties of food ingredients and governing mecanisms.
To initiate the students into physico-chemistry of composite foods, including colloids and surface science, and rheology (diluted, dispersed and solid systems).
To complete the theoretical training about formulations, in particular in the field of food industries technology.
To emphasize the composite structure of food products and hence the importance of ingredients interactions (phase diagrams).
After completing the course the student is expected to
approach food formulation from a scientific point of view in order to join a R&D department. |
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| Prerequisites : | -- TA212 - Physico-chemistry of formulations |
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| Organization : | Lectures : 16h
Practical Works : 8h |
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| Written notes : | Text book
Bibliography available at the library of Unité de Technologie des Industries agro-alimentaires. |
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| Assessment : | Oral examination (100%) |
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| Contacts : | Blecker, Christophe (Chef de travaux)
Technologie des Industries agro-alimentaires
081 62 23 08
blecker.c@fsagx.ac.be |
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