Study Programmes 2015-2016
| ALIM0006-1 | ||||||||
| Food science | ||||||||
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Duration :
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| 30h Th, 42h Pr | ||||||||
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Number of credits :
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Lecturer :
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| 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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Units courses prerequisite and corequisite :
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| Prerequisite or corequisite units are presented within each program | ||||||||
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Course contents :
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| Part 1 : Dairy science and technology Importance of dairy field Milk biochemistry Milk physicochemistry Milk microbiology Main dairy products and their processing technologies Cleaning and disinfection. Part 2 : Group project Case study Characterization of a food product, selection criteria of ingredients Formulation, conservation and packaging process. |
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Learning outcomes of the course :
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| To illustrate, starting from the example of milk, the relationship between raw materials physico-chemistry, technologies and products. To tackle a concrete problem related to food science. After completing the course the student is expected to be able to identify the technological functionalities which have to be controlled in order to ensure the required qualities of the prepared products, taking into account behaviors of the concerned components and also technological processes. The selected didactic model is milk. |
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Prerequisite knowledge and skills :
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| -- BIAA0001-1 - Techniques of food preparation and preservation -- BIOL2017-1 - Biological chemistry (1st part) -- BIOL2017-2 - Biological chemistry (2 nd part) -- CHIM9247-1 - Industrial chemical processes engineering -- ALIM0007-1 Physico-chemistry of formulations -- ALIM0005-1 Food formulation engineering | ||||||||
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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 : 30h Practical Works : 42h | ||||||||
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Recommended or required readings :
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| Text book + bibliography available at the library of Unité de Technologie des Industries agro-alimentaires | ||||||||
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Assessment methods and criteria :
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| Group report (30%) Oral examination (70%) |
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Work placement(s) :
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| Company visit | ||||||||
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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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