Duration
24h Th, 12h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 3 crédits |
Lecturer
Christophe Blecker, Sylvie Chollet, Dorothée Goffin
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Introduction to physico-chemistry of food products
- Complexe food structure
- Technofunctional properties
- Technical specifications
Sensory evaluation of foodstuffs
- Trends in food consumption
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Consummer behavior
- Preference mapping
Instrumental tests to assess organoleptic properties of food
Learning outcomes of the learning unit
To tackle concretely some questions related to the assessment of organoleptic
quality of food.
To emphasize the complementary approach of instrumental and sensorial methods to assess this quality.
After completing the course the student is expected to express a critical opinion on the techniques used for sensory evaluation of food.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Mode of delivery (face-to-face ; distance-learning)
Lectures : 24h Practical Works : 12h
Recommended or required readings
Slides and text book.
Assessment methods and criteria
Oral examination (100%)
Work placement(s)
Organizational remarks
Contacts
Prof. Christophe BLECKER
Phone : 081/62.23.08
e-mail : christophe.blecker@ulg.ac.be