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| STAL0005-2 | Food formulation and sensory analysis concepts
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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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| A. Food formulation
- Methodology for formulation of food products - Structural complexity of food products
- Concept of technofunctionality
- Functional properties of food ingredients and food additives
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 master the main concepts of food ingredients and food products properties and structure.
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, on the one hand, to consider the approach of food formulation, 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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| Presence required to practical works |
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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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| support powerpoint cours théorique |
| slides |
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