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| BIAA0001-1 | Techniques of food preparation and preservation
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| Duration : | 24h Th |
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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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Organisation and examination :
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| Teaching in the second semester |
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Course contents :
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| Water and food components
Agents and mechanisms of food modification
Microbial spoilage and chemical alterations
Stabilizing treatments
Food preservationStrategy against biological alterations
Food preparation
Meat products
Egg products
Packaging |
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Learning outcomes of the course :
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| 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 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 and co-requisites/ Recommended optional programme components :
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| First cycle courses |
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 24h |
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Recommended or required readings :
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| Slides
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Books available at library:
Principles of Food Sciences - The technology of food preservation
Food chemistry - Food theory and application
Science des aliments |
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Assessment methods and criteria :
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| Oral examination (100%) |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Prof. Christophe BLECKER
Phone : 081/62.23.08
e-maill : christophe.blecker@ulg.ac.be |
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| Items online : |
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| POWERPOINT - PDF |
| Support cours |
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