ALIM0005-1 : Food Formulations Engineering

Study Programmes 2015-2016

ALIM0005-1

Food Formulations Engineering

Duration :

16h Th, 8h Pr

Number of credits :

Master in bioengineering : chemistry and bio-industries (120 ECTS)		2

Lecturer :

Christophe Blecker

Language(s) of instruction :

French language

Organisation and examination :

Teaching in the first semester, review in January

Units courses prerequisite and corequisite :

Prerequisite or corequisite units are presented within each program

Course contents :

- Structural complexity of food products - Concept of "technofunctionality" - Fonctional properties of food ingredients and food additives - Physicochemical methodologies - Food hydrocolloids - Ingredients interactions - Compatibilty between macromolecules and phase diagrams

Learning outcomes of the course :

To master the main concepts of food ingredients and food products properties and structure.
To go thoroughly into functional properties of food ingredients and governing mecanisms.
To initiate the students into physico-chemistry of composite foods, including colloids and surface science, and rheology (diluted, dispersed and solid systems).
To complete the theoretical training about formulations, in particular in the field of food industries technology.
To emphasize the composite structure of food products and hence the importance of ingredients interactions (phase diagrams).
After completing the course the student is expected to
approach food formulation from a scientific point of view in order to join a R&D department.

Prerequisite knowledge and skills :

-- Mathematics,Physics -- Organic and biological Chemistry -- ALIM0007-1 - Physico-chemistry of formulations

Planned learning activities and teaching methods :

Mode of delivery (face-to-face ; distance-learning) :

Lectures : 16h
Practical Works : 8h