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| ALIM0005-1 | Food Formulations Engineering
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| Duration : | 16h Th, 8h Pr |
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| Number of credits : |
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| Lecturer : | Christophe Blecker |
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Language(s) of instruction :
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| French language |
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Course contents :
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| - Structural complexity of food products
- Concept of "technofunctionality"
- Fonctional properties of food ingredients and food additives
- Physicochemical methodologies
- Food hydrocolloids
- Ingredients interactions
- Compatibilty between macromolecules and phase diagrams |
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Learning outcomes of the course :
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| To master the main concepts of food ingredients and food products properties and structure.
To go thoroughly into functional properties of food ingredients and governing mecanisms.
To initiate the students into physico-chemistry of composite foods, including colloids and surface science, and rheology (diluted, dispersed and solid systems).
To complete the theoretical training about formulations, in particular in the field of food industries technology.
To emphasize the composite structure of food products and hence the importance of ingredients interactions (phase diagrams).
After completing the course the student is expected to
approach food formulation from a scientific point of view in order to join a R&D department. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| -- ALIM0007-1 - Physico-chemistry of formulations |
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 16h
Practical Works : 8h |
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Recommended or required readings :
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| Text book
Bibliography available at the library of Unité de Technologie des Industries agro-alimentaires. |
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Assessment methods and criteria :
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| Oral examination (100%) |
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Contacts :
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| Prof. Christophe BLECKER
Phone : 081/62.23.08
e-mail : christophe.blecker@ulg.ac.be |
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