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
- Consummer food behaviours
- Food behaviours throughout the ages
- Links with neurosciences : decision science
- Trends in food consumption
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Consummer behavior
- Preference mapping
- Rapid modern descriptive methods
Instrumental tests to assess organoleptic properties of food
Learning outcomes of the learning unit
To understand the different factors which influence the consumers behaviours (neuroscience, neophobia, environment, culture, habits...)
To tackle concretely some questions related to the assessment of organoleptic
quality of food.
Be able to carry out qualitative and quantitative analysis methods (interviews, focus groups, acceptation hedonic analysis...)
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 : 36h 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@uliègebe
Dr Dorothée GOFFIN
Tél : 081/62.26.55.
e-mail : dorothee.goffin@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
Christophe BLECKER's part:
Article to read and prepare ("article formulation", files available on "support de cours")
Practical works on instrumental methodologies and texture available by podcast.
Dorothée GOFFIN's part :
Substitution of the practical session on the organisation of tasting sessions and discovery of practical organisation of sensorial analysis sessions by a video of presentation
Sylvie CHOLLET's part :
Substitution of the 2 sessions on rapid methods of sensorial analysis by the reading of a book chapter dedicated and a session of questions/answers with Dorothée Goffin.
Assessment subjects
Christophe BLECKER's part:
Introduction to physico-chemistry of food products
Complexe food structure
Technical specifications
Technofunctional properties till emulsifying properties. Gelling properties are not included anymore.
in addition, article on formulation.
Dorothée GOFFIN's / Sylvie CHOLLET's parts
Sensory evaluation of foodstuffs
- Consummer food behaviours
- Food behaviours throughout the ages
- Links with neurosciences : decision science
- Trends in food consumption
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Consummer behavior
- Preference mapping
- Rapid modern descriptive methods
- Instrumental tests to assess organoleptic properties of food
Assessment methods
Oral examination by videoconferencing
Contacts
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
No change in comparison to June 2020
Christophe BLECKER's part:
Introduction to physico-chemistry of food products
Complexe food structure
Technical specifications
Technofunctional properties till emulsifying properties. Gelling properties are not included anymore.
in addition, article on formulation.
Dorothée GOFFIN's / Sylvie CHOLLET's parts
Sensory evaluation of foodstuffs
- Consummer food behaviours
- Food behaviours throughout the ages
- Links with neurosciences : decision science
- Trends in food consumption
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Consummer behavior
- Preference mapping
- Rapid modern descriptive methods
- Instrumental tests to assess organoleptic properties of food
Assessment methods
Oral examination by videoconferencing
Contacts
D. Goffin