 | |
| ALIM0008-1 | Technology of food industries
 |
|
| Duration : | 24h Th, 20h Pr, 4h FT |
|
| Credits/ECTS : |
|
|
| Holder(s) : | Sabine Danthine |
|
| Language : | French language |
|
| Course contents : | The course is made of 6 main parts :
1 : the main families of lipids are described along with main methods of classification and characterisation of fatty materials.
2 : Physico-chemical Properties : thermal properties of lipids and fat crystallization. (polymorphism and intersolubilité).
3 : Quality of oils (mechanisms, monitoring of the oils quality, antioxydants..)
4 : Oils & fats technology : All operations ranging from preparation of raw materials (seeds, fruits) to the refining of the extracted oil (degumming, bleaching, deacidification, deodorization, ...) are discussed.
5 : Oils & fats modifications : hydrogenation, interesterification, fractionation are presented
6 : Formulation of fat containing products (edible or not): technological aspects |
|
| Course objective : | 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. |
|
| Prerequisites : | BIAA001-1
BIAA003-1
ALIM0007-1
CHIM9240-1
CHIM9239-1
BIOL2017-1
ALIM005-1
CHIM9247-1 |
|
| Workshops : | Practical work are intended to illustrate the theory. In these sessions, students perform various experiments grouped into themes, in accordance with the 6 modules. |
|
| Organization : | Lectures : 24h
Practical Works : 20h
Field-study trip and visits : 4h |
|
| Written notes : | a copy of the slides is available |
|
| Assessment : | Oral examination
Report (practical lessons) |
|
| Contacts : | Sabine Danthine
sabine.danthine@ulg.ac.be |
|
|
| |
