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| ALIM0008-1 | Technology of food industries
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| Duration : | 24h Th, 20h Pr, 4h FT |
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| Credits/ECTS : |
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| Holder(s) : | Sabine Danthine |
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| Language : | Langue française |
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| Course contents : | Short overview of the historical evolution of knowledge in the field of fat matter.
Recall on the physical and chemical properties of fat matter.
Classification, characterization, and analysis
Polymorphism and intersolubility of glycerides
Technology of extraction and refining
Technology of transformation, hydrogenation, interesterification and cracking
Margarine factory |
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| Course objective : | To take fat matter treatment as a model to describe the technology of food industry.
After completing the course the student is expected to
The industry of extraction, refining and transformation of oils and fats constitutes a specific sector of food industries because of the hydrophobic nature of the concerned components. At the end of the formation, the students will have to be able to determine the constraints linked to this specificity in order to optimize oils and fats functionality. |
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| Prerequisites : | -- BI203 - Food and agro-food engineering
-- WB201 - Biological chemistry (1st part)
-- CB203 - Industrial chemical processes engineering
-- TA204 - Food Formulations Engineering
-- TA212 - Physico-chemistry of formulations
-- CG203 - Organic chemistry (part 2) |
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| Organization : | Lectures : 24h
Practical Works : 20h
Field-study trip and visits : 4h |
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| Written notes : | Le raffinage des corps gras
Industrial oil and fat products |
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| Assessment : | Group report (10%)
Oral examination (90%) |
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