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| STAL0006-2 | Additives and processing auxiliaries
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| Duration : | 18h Th |
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| Number of credits : |
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| Lecturer : | Marianne Sindic |
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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, examination in June |
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Course contents :
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| Definition, classification and legislative aspects
Main additives properties
- preservatives additives
-thickeners and gelling agents
-emulsifiers agents
- colours
-sweeteners
Processing aids
- use of enzymes
- clarification agents
Principals uses in food sectors
- meat products
- bakery products
- dairy products
- fat emulsions
- confectionery |
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Learning outcomes of the course :
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| To presente additives and processing aids, their interest in main foods industriess, and their physico-chemical functional properties.
After completing the course, the student is expected to :
- master the european legislation about the additives and processing aids;
- understand the role of the additives and the physico-chemical basis of their functionality;
- look for, on the basis of the current legislation and their technofunctionality, the authorized additives for a given food product |
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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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| Lectures : 6h
Practical works : 9h
Seminars : 9h |
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Mode of delivery (face-to-face ; distance-learning) :
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Recommended or required readings :
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| Text book
European legislation
Additifs et auxiliaires de fabrication dans les industries agroalimentaires - Collection Sciences et Techniques Agroalimentaires, Jean-Louis Multon, Editions Tec§Doc |
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Assessment methods and criteria :
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| Personal research (presentation and written paper) |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Marianne Sindic (professeur)
Unité Analyses, Qualité et Risques
Laboratoire Qualité et sécurité des produits agroalimentaires
081/62.23.06
marianne.sindic@ulg.ac.be |
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