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Our Degree Programs
Establishment
Language of instruction
French, English
Teaching content
Food Industry sciences
Training officer(s)
C.CASAGRANDE
Stakeholder(s)
G.BELLAVIA, M.FRANÇOIS, R.KESTELOOT, C.CASAGRANDE
Présentation
Prerequisite
The student can follow this course with the theoretical knowlegde acquired in preparatory class (A1 and A2) or any other cycle preliminary to the entry at a school of engineers (2 years of higher studies).
Goal
To know some preservation technologies and their applications in the food industry
To be able to characterize food physical structure
To apply the theoretical knowledge by completing a series of practical sessions, using semi-industrial equipment
To be able to characterize food physical structure
To apply the theoretical knowledge by completing a series of practical sessions, using semi-industrial equipment
Presentation
Foor preservation technologies: heat treatments; water sorption and drying
Refrigeration system
Food structure and characteristics
Refrigeration system
Food structure and characteristics
Modalités
Organization
| Type | Amount of time | Comment | |
|---|---|---|---|
| Face to face | |||
| Lecture | 36,00 | ||
| Seminar | 8,00 | ||
| Lab | 10,00 | 5 TP de 2h | |
| Independent study | |||
| Estimated personal study time | 66,00 | ||
| Overall student workload | 120,00 | ||
Evaluation
| Control type | Duration | Amount | Weighting |
|---|---|---|---|
| Continuous assessment | |||
| Practical session report | 10,00 | 5 | 40,00 |
| Final written exam | 2,00 | 1 | 40,00 |
| Written exam | 2,00 | 1 | 20,00 |
| TOTAL | 100,00 | ||