Food Technology: transformations des produits végétaux et animaux

Teacher(s)

Stenuit Benoît; Van de Put Jean;

Language

English
> French-friendly

Prerequisites

The prerequisites for this course are the basic knowledge of chemistry, biochemistry and other natural sciences as gained during the different bachelors.
No other prerequisites are needed.
Courses which are giving more details on some of the discussed topics are:
Génie des procédés : opérations unitaires [BIRC2109A]
Biochimie brassicole [LBRAL2105 ]
Chimie brassicole [BRAL2106]
Chimie des denrées alimentaires [BRAL2103]
Qualité organoleptique et microbiologique d'un aliment [BRAL2101]

Main themes

The goal of this course is to give the students the understanding of the technological value added during the food and beverage production process. The course shall lead the students to combine their basic knowledge of biochemistry, microbiology as well as energetic and environmental aspects with the technological possibilities to influence the creation of high quality food and beverages with respect to production costs, legislative restrictions as well as influences on the sustainability of the product. The course will therefore use the malting and brewing processes as model process to explicitly describe the different production steps from the raw material intake till the packaged products (unit operations for separation : sorting, filtration, decantation, centrifugation, distillation,' and conservation). In further lectures the gained knowledge will be applied to explain the analogies to other food processes and their specific differences (planned: meat, dairy, distilled products, fruits/vegetables). The students will further develop in their practical work process descriptions for these industries in a seminar style.

Content

Part I. Introduction to Food Science and Technology

1. Introduction to Food Science, Processing and Technology
2. Food Quality and Drivers of Food Production
3. Food Chemistry and Beyond
4. Food Energy
5. Practical Case Study 1: The Corn Industry
6. Practical Case Study 2: Brewing Technologies

Part II. Food Processing Technologies and Industrial Applications

7. Thermal Processing Technologies

• Pasteurization
• Sterilization

8. Non-Thermal Processing Technologies

• Modified Atmosphere Packaging (MAP)
• Refrigeration
• Freezing
• Pulsed Electric Fields
• High-Pressure Processing
• Other Non-Thermal Technologies

9. Food Quality, Safety and Regulations
10. Industrialization and Scale-Up
11. Applications to Different Food Categories

• Meat
• Fruit and Vegetables
• Bread
• Fats and Oils

12. New Raw Materials, New Ingredients and New Processes
13. Food Packaging

• Materials
• Packaging Technologies

Teaching methods

The course is based on PowerPoint presentations with multimedia content (short videos). E-learning is not explicitly included.

Evaluation methods

As part of this course, the final assessment consists of two components:

1. a continuous summative assessment, including a mandatory seminar to be prepared and presented at the end of the semester (grade A: 30% of the final grade);
2. a written assessment during the examination session (70% of the final grade), consisting of two parts: the part taught by B. Stenuit accounts for 50% of the written assessment grade (grade B), while the part taught by J. van de Put also accounts for 50% (grade C).

The final grade is calculated as the weighted average of grades A, B and C: grade A accounts for 30%, grade B for 35%, and grade C for 35%.

Other information

The use of generative artificial intelligence tools (such as ChatGPT, Claude, Consensus, Perplexity, etc.) is permitted, without requiring disclosure, for exploratory research of information, identifying leads or relevant sources, as well as for clarifying concepts and language assistance.
However, the use of these tools to develop the substantial content of reports, presentations, or any other evaluated material (drafting the argumentation, structuring ideas, generating substantial code, or translation that has not been significantly reworked) must be explicitly declared and referenced in an appendix to the work, specifying the tool used and the nature of the use.
The student remains solely responsible, in all cases, for the content and form of the submitted work, and must be able to explain, upon request, how they used artificial intelligence.

Online resources

The course PowerPoint slides are available on Moodle. Students are advised to bring them along during oral presentations. Other documentary resources are available on Moodle.

Bibliography

Supports de cours facultatifs / Optional course resources:
- Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule. Sciences des Aliments 2- Technologie des Produits Alimentaires. Tec & Doc Lavoisier, 456 p., 2007, 2743008881 (BST: QR115 .S).
- Germán Giner Santonja, Panagiotis Karlis, Kristine Raunkjær Stubdrup, Thomas Brinkmann, Serge Roudier. 2019. Best Available Techniques (BAT) Reference Document for the Food, Drink and Milk Industries; EUR 29978 EN; doi:10.2760/243911.
- Briggs, E., et al.: Brewing: science and practice, 2004, Woodhead Publishing Limited, ISBN: 978-1855734906
- Kunze, W.: Technology brewing and malting, 4th updated English Edition, 2010, VLB Berlin, Germany, ISBN: 978-3-921690-64-2 (BST: TP570 .K)

Faculty or entity

> AGRO