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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)
M.FRANÇOIS, C.CASAGRANDE
Présentation
Goal
To acquire knowledge necessary to be a food industry manager (working in a production department, R&D, quality or retailing sector)
At the end of this course, students will be able to:
-name main unit operations and explain their applications in the food industry
-draw a flow diagram of a food product
-apply the theoretical knowledge by completing a series of practical sessions, using semi-industrial equipment and describe how it works
At the end of this course, students will be able to:
-name main unit operations and explain their applications in the food industry
-draw a flow diagram of a food product
-apply the theoretical knowledge by completing a series of practical sessions, using semi-industrial equipment and describe how it works
Presentation
Mechanical unit operations (filtration)
Thermal unit operations (evaporation-concentration, spray-drying, heat treatments)
Current trends met in food technologies
Thermal unit operations (evaporation-concentration, spray-drying, heat treatments)
Current trends met in food technologies
Modalités
Evaluation
| Control type | Duration | Amount | Weighting |
|---|---|---|---|
| Continuous assessment | |||
| Practical session report | 0,00 | 1 | 30,00 |
| Oral group report | 0,00 | 1 | 30,00 |
| Final Exam | |||
| Written exam | 2,00 | 1 | 40,00 |
| TOTAL | 100,00 | ||