Duration
6h Th, 18h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
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
Definition, classification and legislative aspects
Main additives properties
- preservatives additives
-thickeners and gelling agents
-emulsifiers agents
- colours
-sweeteners
Processing aids
- use of enzymes
- clarification agents
Principals uses in food sectors
- meat products
- bakery products
- dairy products
- fat emulsions
- confectionery
Learning outcomes of the learning unit
To presente additives and processing aids, their interest in main foods industriess, and their physico-chemical functional properties.
After completing the course, the student is expected to :
- master the european legislation about the additives and processing aids;
- understand the role of the additives and the physico-chemical basis of their functionality;
- look for, on the basis of the current legislation and their technofunctionality, the authorized additives for a given food product
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Lectures : 6h
Practical works : 9h
Seminars : 9h
Mode of delivery (face-to-face ; distance-learning)
Recommended or required readings
Text book
European legislation
Additifs et auxiliaires de fabrication dans les industries agroalimentaires - Collection Sciences et Techniques Agroalimentaires, Jean-Louis Multon, Editions Tec§Doc
Assessment methods and criteria
Personal research (presentation and written paper)
Work placement(s)
Organizational remarks
Contacts
Marianne Sindic (professeur)
Unité Analyses, Qualité et Risques
Laboratoire Qualité et sécurité des produits agroalimentaires
081/62.23.06
marianne.sindic@ulg.ac.be