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| VETE2045-1 | Food technology
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| Duration : | 28h Th, 12h Pr |
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| Credits/ECTS : |
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| Holder(s) : | Antoine Clinquart |
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| Language : | French language |
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| Course contents : | - Theoretical course (28h) :
- Introduction
- Factors influencing the food conservability
- Use of refrigeration / freezing for food preservation
- Heat treatments for food preservation
- Food additives (and other "technological substances")
- Food contact materials (including active/intelligent materials)
- Modified atmosphere packaging
- Salting/curing, drying, smoking
- Fermentation
- Irradiation
- Recent evolution and perspectives : high pressure, PEF, ...
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| Course objective : | - Role and control of technological processes used during the treatment and transformation of food (of animal origin).
- Awareness of control of technological and organoleptical qualities of food of animal origin. |
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| Prerequisites : | Basic knowledge of chemistry, physics and microbiology. |
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| Workshops : | - Practical work (12h) :
- In the lab : determination of physical or physico-chemical parameters (temperature, relative humidity, pressure, color, shear force and texture, pH, Aw, atmosphere composition, density) + some specific parameters (on meat & fish, milk);
- Demonstration in an experimental processing unit : control of heat treatments (pasteurization value, sterilization value), verification of the stability of appertised food products and the vacuum or modified atmosphere packaging.
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| Organization : | Cf course schedule (for more information, contact the secretary of the Departement Food Science). |
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| Written notes : | Reference documents : diaporama of the lectures + references texts (available at the secretary of the department + accessible via the WebCT plateform of the ULg). |
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| Assessment : | Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : oral evaluation. |
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| Contacts : | Contact the secretary of the department : (E-mail : dda@ulg.ac.be ; phone +32 4 366 40 40 ; fax +32 4 366 40 44) |
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