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| ALIM0006-1 | Food science
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| Duration : | 30h Th, 30h Pr |
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| Credits/ECTS : |
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| Holder(s) : | N... |
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| Substitute(s) : | Christophe Blecker |
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| Language : | Langue française |
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| Course contents : | Part 1 : Dairy science and technology
Importance of dairy field
Milk biochemistry
Milk physicochemistry
Milk microbiology
Main dairy products and their processing technologies
Cleaning and disinfection.
Part 2 : Group project
Case study
Characterization of a food product, selection criteria of ingredients
Formulation, conservation and packaging process. |
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| Course objective : | To illustrate, starting from the example of milk, the relationship between raw materials physico-chemistry, technologies and products.
To tackle a concrete problem related to food science.
After completing the course the student is expected to
be able to identify the technological functionalities which have to be controlled in order to ensure the required qualities of the prepared products, taking into account behaviors of the concerned components and also technological processes. The selected didactic model is milk. |
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| Prerequisites : | -- AM201 - General microbiology
-- TA202 - Techniques of food preparation and preservation
-- WB201 - Biological chemistry (1st part)
-- CB203 - Industrial chemical processes engineering |
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| Organization : | Lectures : 30h
Practical Works : 30h |
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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 : | Group report (30%)
Oral examination (70%) |
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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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