Duration
28h Th, 12h Pr
Number of credits
| Specialised master in specialised veterinary medicine | 2 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
All year long, with partial in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
- Theoretical course (32h) :
- Introduction
- Factors influencing the food conservability
- Use of refrigeration / freezing for food preservation
- Heat treatments for food preservation
- Food additives (and other "technological substances")
- Food contact materials (including active/intelligent materials)
- Modified atmosphere packaging
- Salting/curing, drying, smoking
- Fermentation
- Irradiation
- Recent evolution and perspectives : high pressure, PEF, ...
- Basic principles of sensory analysis
Learning outcomes of the learning unit
- Role and control of technological processes used during the treatment and transformation of food (of animal origin). - Awareness of control of technological and organoleptical qualities of food of animal origin.
Prerequisite knowledge and skills
Basic knowledge of chemistry, physics and microbiology.
Planned learning activities and teaching methods
- Practical work (8h) :
- In the lab : determination of physical or physico-chemical parameters (temperature, relative humidity, pressure, color, shear force and texture, pH, Aw, atmosphere composition, density) + some specific parameters (on meat & fish, milk);
- Demonstration in an experimental processing unit : control of heat treatments (pasteurization value, sterilization value), verification of the stability of appertised food products and the vacuum or modified atmosphere packaging.
Mode of delivery (face-to-face ; distance-learning)
Cf course schedule (for more information, contact the secretary of the Departement Food Science).
The attendance at the practical works is mandatory.
Recommended or required readings
Reference documents : diaporama of the lectures + reference texts (available at the secretary of the department + accessible via the e-Campus plateform of ULiège).
Reference documents : diaporama of the lectures + reference texts (available at the secretary of the department + accessible via the e-Campus plateform of ULiège).
Assessment methods and criteria
Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : Oral evaluation after written preparation.
Work placement(s)
Organizational remarks
Contacts
Contact the secretary of the department : (E-mail : dda@uliege.be ; phone +32 4 366 40 40)
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
Assessment methods
Contacts
Items online
Slideshows + reference documents
Only registred students can access to the on line notes. Username and password are required.