Duration
28h Th, 12h Pr
Number of credits
| Doctoral training in veterinary sciences | 3 crédits |
Lecturer
Language(s) of instruction
French language
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit 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, ...
- Basic principles of sensory analysis
- 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, ...
- Basic principles of sensory analysis
Learning outcomes of the learning unit
- 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).
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.
Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : Oral evaluation.
Work placement(s)
Organizational remarks
Contacts
Prof. Antoine CLINQUART (antoine.clinquart@ulg.ac.be or +32 (0)4 366 40 40)