Study Programmes 2015-2016
VETE2045-1  
Food technology
Duration :
28h Th, 12h Pr
Number of credits :
Specialised master in specialised veterinary medicine2
Lecturer :
Antoine Clinquart
Language(s) of instruction :
French language
Organisation and examination :
All year long, with partial in January
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
Course contents :
- 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, ...
Learning outcomes of the course :
- 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.
Prerequisite knowledge and skills :
Basic knowledge of chemistry, physics and microbiology.
Planned learning activities and teaching methods :
- 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.
Mode of delivery (face-to-face ; distance-learning) :
Cf course schedule (for more information, contact the secretary of the Departement Food Science).
The attendance at the practical works is mandatory.
Recommended or required readings :
Reference documents : diaporama of the lectures + references texts (available at the secretary of the department + accessible via the e-Campus plateform of the ULg).
Assessment methods and criteria :
Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : Oral evaluation after written preparation.
Work placement(s) :
Organizational remarks :
Contacts :
Contact the secretary of the department : (E-mail : dda@ulg.ac.be ; phone +32 4 366 40 40)
Items online :
Slideshows + reference documents
Only registred students can access to the on line notes. Username and password are required.