Food Industries
main objectives
To deepen understanding of product-process interactions during manufacturing processes.,To manufacture a food in compliance with good manufacturing practices and specifications.,To be able to evaluate the physico-chemical and sensory quality of a food.,Through the manufacturing of a food product, link the different courses of cheese manufacturing, meat quality, unit transformations, production management, characterization techniques, master the operations involved in the manufacturing of the product and improve the yield.,
general content
Technological aspects of food processing (Unit operations, food science and production management),Metrological issues of food characterization. ,Practical implementation of measurements.,Physical (including texture) and physico-chemical characterization of foods.,Sensory characterization of foods,Follow-up of unit operations using sensors.,HACCP,,,
pedagogy
Lectures, Group work, Manufacturing in a technological hall, practical work
evaluation
Final exam of synthesis 3h. Report and operational account, oral presentations.