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)
Recommended or required readings
Text book Bibliography available at the library of Food Technology Department.
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Oral examination (100%).
Work placement(s)
Organizational remarks
Contacts
Prof. Christophe BLECKER Phone : 081/62.23.08 e-maill : christophe.blecker@uliege.be