Duration
8h Th, 16h 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 second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Course outline:
Introduction : aroma
Sources of aromas
Techniques of aroma anlysis (sampling, separation, identification, quantification)
Practical work in the laboratory
The student will prepare an innovative food and will its caraterize the aromatic profile.
The student will establish a synthetic sheet presenting the aroma profile analysis of their innovative food and compare it to literature.
Learning outcomes of the learning unit
At the end of the course, the students will be able to
- identify the main aroma sources
- know the main analytical techniques for food aroma caraterization (advantage/disadvantage)
- to analyze, with the help of the laboratory staff the aroma a of a food
- to write a sytnthetic report on and compare results with literature
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Lectures
Practical work in the laboratory
Group work (project-based)
Mode of delivery (face-to-face ; distance-learning)
Lectures and practical course in the laboratory : face-to-face
Recommended or required readings
Teaching materials are provided during the course
Reference books are also available for students
Assessment methods and criteria
Participation in the laboratory
Interaction with the supervising team
Group assay
Work placement(s)
Organizational remarks
Contact with C. Blecker for the preparation of innovative food if necessary
Contacts
Marie-Laure Fauconnier
marie-laure.fauconnier@ulg.ac.be
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
e-learning
Assessment subjects
The evaluation will focus on the learning acquired in the theoretical courses and reading of scientific publications.
Assessment methods
The students will complete a group bibliographical work in text form on a theme provided to them by the teacher and according to the terms and conditions specified to each student. The teacher proposes an intermediate reading of the document in order to improve the final version that will be evaluated. This intermediate reading is optional.
Contacts
marie-laure.fauconnier@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
See French Description.
Assessment methods
See French description.
Contacts
marie-laure.fauconnier@uliege.be