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| VETE2045-1 | Food technology
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| Duration : | 28h Th, 12h Pr |
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| Number of credits : |
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| Lecturer : | Antoine Clinquart |
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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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| All year long |
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Course contents :
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| - Theoretical course (28h) :
- Introduction
- Factors influencing the food conservability
- Use of refrigeration / freezing for food preservation
- Heat treatments for food preservation
- Food additives (and other "technological substances")
- Food contact materials (including active/intelligent materials)
- Modified atmosphere packaging
- Salting/curing, drying, smoking
- Fermentation
- Irradiation
- Recent evolution and perspectives : high pressure, PEF, ...
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Learning outcomes of the course :
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| - Role and control of technological processes used during the treatment and transformation of food (of animal origin).
- Awareness of control of technological and organoleptical qualities of food of animal origin. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Basic knowledge of chemistry, physics and microbiology. |
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Planned learning activities and teaching methods :
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| - Practical work (12h) :
- In the lab : determination of physical or physico-chemical parameters (temperature, relative humidity, pressure, color, shear force and texture, pH, Aw, atmosphere composition, density) + some specific parameters (on meat & fish, milk);
- Demonstration in an experimental processing unit : control of heat treatments (pasteurization value, sterilization value), verification of the stability of appertised food products and the vacuum or modified atmosphere packaging.
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Mode of delivery (face-to-face ; distance-learning) :
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| Cf course schedule (for more information, contact the secretary of the Departement Food Science). |
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Recommended or required readings :
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| Reference documents : diaporama of the lectures + references texts (available at the secretary of the department + accessible via the e-Campus plateform of the ULg). |
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Assessment methods and criteria :
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| Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : Questions with short answer + oral evaluation. |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Contact the secretary of the department : (E-mail : dda@ulg.ac.be ; phone +32 4 366 40 40) |
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| Items online : |
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| Slideshows + reference documents |
| Only registred students can access to the on line notes. Username and password are required. |
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