Duration
24h Th
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Water and food components
Agents and mechanisms of food modification
Microbial spoilage and chemical alterations
Stabilizing treatments
Food preservationStrategy against biological alterations
Food preparation
Meat products preparation and preservation
Learning outcomes of the learning unit
To master the basic knowledge for applying the technology of transformation and preservation of agricultural and breeding productions intended to human food.
After completing the course the student is expected to be able to identify the operational process to set up in order to ensure the optimal conservation of food products resulting from agriculture or breeding, taking account technical, economical and commercial requirements.
Prerequisite knowledge and skills
First cycle courses Organic and Biological Chemistry
Planned learning activities and teaching methods
Theoritical course
Mode of delivery (face to face, distance learning, hybrid learning)
Lectures : 24h
Recommended or required readings
Slides
+
Books available at library:
Principles of Food Sciences - The technology of food preservation
Food chemistry - Food theory and application
Science des aliments
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Oral examination (100%)
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Prof. Christophe BLECKER Phone : 081/62.23.08 e-maill : christophe.blecker@uliege.be