Processing and quality diagnostic tools

main objectives

Study and understand changes (biological, biochemical, physicochemical) that occur on agricultural raw materials during food transformation processes.,To be familiar with analysis techniques to carry out the inspection and diagnostic during transformation processes.,

general content

Transformation of raw materials: Lectures (CM) = 18 hours,- Processing steps of transformation of three major raw materials: from milk to cheese, from wheat to bread, from grape to wine.,Control and characterisation of products: Lectures (CM) = 7.5 hours, Tutorials (TD) = 3 hours, Practice (TP) = 2 hours,- Some techniques of physicochemical food analysis (Infra-red analysis, HPLC, …),- Sensory analysis of foods (initiation),

pedagogy

Speakers:,Côme ISAMBERT : 6 hrs,Véronique RAHALI : 6 hrs,Ronan SYMONEAUX : 5 hrs/student,Corinne MENANTEAU : 6 hrs/student,Hubert CHIRON (INRAe) : 4.5 hrs,

evaluation

Transformation: individual written work - 1.5 hr - coefficient 2,Control/Characterisation: individual written work - 1 hr - coefficient 1,