Techniques of food preservation

Duration

24h Th

Number of credits

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

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