ALIM0013-1 : Techniques of food preservation

Study Programmes 2016-2017

ALIM0013-1

Techniques of food preservation

Duration :

24h Th

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

Learning unit contents :

Water and food components
Agents and mechanisms of food modification Microbial spoilage and chemical alterations Stabilizing treatments Food preservationStrategy against biological alterations Food preparation Meat products Egg products

Learning outcomes of the learning unit :

To master the basic knowledge for applying the technology of transformation and preservation of agricultural and breeding productions intended to human food.
After completing the course the student is expected to be able to identify the operational process to set up in order to ensure the optimal conservation of food products resulting from agriculture or breeding, taking account technical, economical and commercial requirements.

Prerequisite knowledge and skills :

First cycle courses Mathematics, Physics, Organic and Biological Chemistry

Planned learning activities and teaching methods :

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

Lectures : 24h

Recommended or required readings :

Slides
+
Books available at library:
Principles of Food Sciences - The technology of food preservation Food chemistry - Food theory and application
Science des aliments

Assessment methods and criteria :

Oral examination (100%)

Work placement(s) :

Organizational remarks :

Contacts :

Prof. Christophe BLECKER
Phone : 081/62.23.08
e-maill : christophe.blecker@ulg.ac.be

Items online :

PowerPoint TPCA 2016
PowerPoint presentation

PowerPoint TPCA 2016
Powerpoint presentation