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, hybrid 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
Participation in the laboratory
Interaction with the supervising team
Group assay
Work placement(s)
Organisational remarks and main changes to the course
Contact with C. Blecker for the preparation of innovative food if necessary
Contacts
Marie-Laure Fauconnier
marie-laure.fauconnier@ulg.ac.be
Laura Lheureux : assistante
Manon Genva : premire assistante
Franck Michels : technician
Thomas Bertrand : technician
Adrien Francis : technician