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| ALIM0008-2 | Technology of food industries
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| Duration : | 24h Th, 24h Pr |
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| Number of credits : |
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| Lecturer : | Sabine Danthine |
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Language(s) of instruction :
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| French language |
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Course contents :
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| The course is made of 6 main parts:
1 : overview of the lipids field : the main families of lipids are described along with main methods of classification and characterisation of fatty materials.
2 : Oils and 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.
3 : Physico-chemical Properties : thermal properties of lipids and fat crystallization. (polymorphism and intersolubility).
4 : Oils and fats modifications : hydrogenation, interesterification, fractionation are presented
5 : Quality of oils (mechanisms, monitoring of the oils quality, antioxydants..)
6 : Formulation of fat containing products (edible or not): technological aspects |
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Learning outcomes of the course :
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| 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 be able to determine the constraints linked to this specificity in order to optimize oils and fats functionality. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| BIAA 0001-1
BIAA 0003-2
ALIM 0007-2
ALIM 0005-1
BIOL 2017-1
CHIM 9239-1
CHIM 9247-1
CHIM 9255-1 |
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Planned learning activities and teaching methods :
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| Practical works are intended to illustrate the theory.
In these sessions, students perform various experiments grouped into themes, in accordance with the 6 modules. |
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 24h
Practical Works : 24h |
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Recommended or required readings :
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| a copy of the slides is available for students |
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Assessment methods and criteria :
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| oral examination
report regarding practical works |
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Contacts :
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| sabine.danthine@ulg.ac.be |
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