Duration
24h Th
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 first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Introduction to the different sectors of the food industry.
Description of food processing chains :
Milk and dairy products
Egg products
Meat products
Sugar refinery
Cereals
Legume and vegetable proteins
Lipids and fat
Learning outcomes of the learning unit
By completing this course, the student is expected to master the scientific and technological knowledge to understand and conceptualize the valorization of raw material from agriculture.
Considering the food processing chain, he will be able to make a link between raw material, technology and final product quality.
Prerequisite knowledge and skills
First cycle courses Mathematics, Physics, Organic and Biological Chemistry
Planned learning activities and teaching methods
The milk processing chain is first considered in an exaustive way. The other chains are then described with a focus on their specificities.
Mode of delivery (face to face, distance learning, hybrid learning)
Lectures (24h)
Organisational adjustments related to the current health context
Face-to-face and Blackboard Collaborate.
Recommended or required readings
Text book Bibliography available at the library of Food Technology Department.
Assessment methods and criteria
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.
Oral examination (100%).
Work placement(s)
Organizational remarks
Contacts
Prof. Christophe BLECKER Phone : 081/62.23.08 e-maill : christophe.blecker@uliege.be