Processes
main objectives
To touch upon the transformation of raw materials from the perspective of processes. Students will have to choose between different products: bread, yogurt, juice and vegetables or cheese. Introduction to sparkling wine fabrication. Introduction to concepts of by-product transformation/use, senior nutrition and food product innovation.
general content
Lectures about by-products in different sectors (diary, cereal, fruit and vegetables). Professional accounts of food innovation and senior nutrition. Practical workshop about sparkling wine. Lectures and practical workshops about production of cheese, yogurt, bread, fruit and vegetables (students choose). How to write and organise bibliography references. Initiation to HACCP technique and quality process.
pedagogy
Professional Lectures (CM), Project Work (TP) and sometimes visits
evaluation
Written exams: by-product valorisation coefficient:0.8, sparkling wine 0.2, ,Oral and/or practical report : manufacturing coefficient 2,