Duration
24h Th
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 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
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 product preservation
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@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
Assessment subjects
Assessment methods
Contacts
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
No change
Assessment methods
Oral examination by videoconferencing
Contacts
Ch. Blecker