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| GBLX0058-1 | Complement of food formulations engineering and sensory analysis
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| Duration : | 8h Pr, 4h SEM, 12h 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 first semester, review in January |
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Course contents :
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| A. Complements of food formulations engineering
- Trends in food consumption
- Formulation of "Health" foods
. Light products
. Incorporation of ingredients good for health
- Studies of cases
B. Sensory analysis
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Instrumental tests to assess organoleptic properties of food |
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Learning outcomes of the course :
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| To give practical complements in food formulations engineering.
To tackle concretely some questions related to the assessment of organoleptic
quality of food.
To emphasize the complementary approach of instrumental and sensorial methods to assess this quality.
After completing the course the student is expected to
on the one hand, to consider the transversal approach of food formulation, taking into account nutritional recommendations, raw materials quality and impact of processing;
on the other hand, to express a critical opinion on the techniques used for sensory evaluation of food. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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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 : 12h
Practical Works : 8h
Seminars : 4h |
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Recommended or required readings :
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| Slides and text book. |
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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-mail : christophe.blecker@ulg.ac.be |
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| Items online : |
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| sensory analysis - text |
| text |
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| Notes Texture des aliments |
| Texte sur l'analyse de la texture |
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| POWERPOINT - PDF |
| Support cours |
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