Study Programmes 2015-2016
ALIM0012-1  
Technology of food industries, Part 2
Duration :
8h Th, 8h Pr, 8h AUTR
Number of credits :
Master in bioengineering : chemistry and bio-industries (120 ECTS)2
Lecturer :
Sabine Danthine
Language(s) of instruction :
French language
Organisation and examination :
Teaching in the second semester
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
Course contents :
The course (2parts) is made of 7 main sections:
  • 1 : overview of the lipids field : the main families of lipids are described along with main methods of classification and characterisation of fatty materials.
  • 2-3 : Oils and fats technology : All operations ranging from preparation of raw materials (seeds, fruits) to the refining of the extracted oil (degumming, bleaching, deacidification, deodorization, ...) are discussed.
  • 4 : Physico-chemical Properties : thermal properties of lipids and fat crystallization. (polymorphism and intersolubility).
  • 5 : Oils and fats modifications : hydrogenation, interesterification, fractionation are presented
  • 6 : Formulation of fat containing products (edible or not): technological aspects
 
  • 7 : Quality of oils (mechanisms, monitoring of the oils quality, antioxydants..)
Learning outcomes of the course :
The industry of extraction, refining and transformation of oils and fats constitutes a specific sector of food industries because of the hydrophobic nature of the concerned components. At the end of the formation, the students will be able to determine the constraints linked to this specificity in order to optimize oils and fats functionality.
Prerequisite knowledge and skills :
Thermodynamics (bachelier), organic chemistry, mass transfert, heat transfert, food formulation engineering, formulation physicochemistry
Planned learning activities and teaching methods :
Practical works are intended to illustrate the theory. Attendance at practicals is compulsory.
In these sessions, students perform various experiments grouped into themes, in accordance with the 7 modules.
Mode of delivery (face-to-face ; distance-learning) :
Lectures  Practical Works (+ visit of a specialized company) 
Recommended or required readings :
a copy of the slides is available for students ("myulg")
Assessment methods and criteria :
oral examination
report regarding practical works
Work placement(s) :
Organizational remarks :
Attendance at practicals is compulsory.
Contacts :
sabine.danthine@ulg.ac.be