Duration
24h Th, 12h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 3 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Introduction to food processes.
Food thermal processing : thermobacteriology, evaluation of the thermal processes used in industry.
Drying : Wet air thermodynamics, different drying processes and their calculation methods
Freeze-drying, dryers calculation.
Fat processing.
Learning outcomes of the learning unit
After completing the course the student is expected to have an overview of the food processing.
Prerequisite knowledge and skills
Chemicals, physics and mathematical course of bachelor level, in engineering sciences (first cycle)
Planned learning activities and teaching methods
Practical works on pilote material.
Mode of delivery (face-to-face ; distance-learning)
Lectures : 24h Practical Works : 12h
Recommended or required readings
Handbook of Food Engineering. HELDMAN D.R. and LUND D.B., 2006, CRC Press.
Génie Industriel Alimentaire (T1 et T2). MAFART P. et BELIARD E., 1999 et 2004, Tech et Doc, Lavoisier.
Biotechnology and Food Process Engineering. SCHWARTZBERG H.G. and RAO M.A., 1990, Marcel Dekker Inc.
Introduction to food engineering. SINGH R.P. and HELDMAN D.R., 2013, Academic Press.
Génie des procédés alimentaires : des bases aux applications. TRYSTRAM G., DUQUENOY A., BIMBENET J-J., 2017, Dunod.
Handbook of Industrial Drying. Mujumdar A.S., 2014, CRC Press
Transport Processes and Separation Process Principles (5th Edition - December 2017). GEANKOPLIS
Assessment methods and criteria
Written examination (100%)
Work placement(s)
Organizational remarks
Presence required at practical works.
Contacts
Sabine Danthine
sabine.danthine@uliege.be
Christophe Blecker
081/62 23 08
christophe.blecker@uliege.be