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| ALIM0006-1 | Food science
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| Duration : | 30h Th, 30h 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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| Part 1 : Dairy science and technology
Importance of dairy field
Milk biochemistry
Milk physicochemistry
Milk microbiology
Main dairy products and their processing technologies
Cleaning and disinfection.
Part 2 : Group project
Case study
Characterization of a food product, selection criteria of ingredients
Formulation, conservation and packaging process. |
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Learning outcomes of the course :
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| To illustrate, starting from the example of milk, the relationship between raw materials physico-chemistry, technologies and products.
To tackle a concrete problem related to food science.
After completing the course the student is expected to
be able to identify the technological functionalities which have to be controlled in order to ensure the required qualities of the prepared products, taking into account behaviors of the concerned components and also technological processes. The selected didactic model is milk. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| -- ALIM0001-1 - Techniques of food preparation and preservation
-- BIOL2017-1 - Biological chemistry (1st part)
-- BIOL2017-2 - Biological chemistry (2 nd part)
-- CHIM9247-1 - Industrial chemical processes engineeringulations |
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 30h
Practical Works : 30h |
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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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| Group report (30%)
Oral examination (70%) |
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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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