Quality management and methods of characterisation of food products

main objectives

Food Science and technology and Sensory analysis and consumer behaviour

general content

Microbiology, food intoxication, hygiene in the process
HACCP
Approach of certification (ISO22000, IFS, BRC) and signs of quality
Microbiological control
Texture characterisation/ thermal analysis
Sensorial characterisation/ color characterisation
Study to compare industrial & traditional production (starting and monitoring)

evaluation

Homework: group and individual reports in French, rapport of synthesis of the practical work results in French, bibliography report in English
Final Exam: The Final Exam will be in class during the examination period.