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| BIAA0001-1 | Techniques of food preparation and preservation
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| Duration : | 24h Th |
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| Credits/ECTS : |
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| Holder(s) : | Christophe Blecker |
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| Language : | French language |
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| Course contents : | Functional relationship between production, transformation and distribution
Technological quality of raw materials and derivatives
Deterioration of foodstuffs
Sensory analysis
Processing of vegetable productions
Fundamentals of food preservation
Thermal preservation of foods (including methods, process, materials)
Drying, food irradiation, modified atmosphere packaging
Food packaging
Characterization of meat quality
Slaughtering |
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| Course objective : | To master the basic knowledge for applying the technology of transformation and preservation of agricultural and breeding productions intended to human food.
After completing the course the student is expected to
At the end of the formation, the student will be able to identify the operational process to set up in order to ensure the optimal conservation of food products resulting from agriculture or breeding, taking account technical, economical and commercial requirements. |
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| Prerequisites : | First cycle courses |
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| Organization : | Lectures : 24h |
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| Written notes : | Principles of Food Sciences- The technology of food preservation
Food chemistry - Food theory and application
La conserverie appertisée - Commercial vegetable processing - Commercial food processing |
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| Assessment : | Oral examination (100%) |
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| Contacts : | Prof. Christophe BLECKER
Phone : 081/62.23.08
e-maill : christophe.blecker@ulg.ac.be |
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