Duration
24h Th, 12h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 3 crédits | |||
| Advanced Master in Management of Food Chain Safety | 3 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Introduction to physico-chemistry of food products
- Complexe food structure
- Technofunctional properties
- Technical specifications
Sensory evaluation of foodstuffs
- Consummer food behaviours
- Food behaviours throughout the ages
- Links with neurosciences : decision science
- Trends in food consumption
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Consummer behavior
- Preference mapping
- Rapid modern descriptive methods
Instrumental tests to assess organoleptic properties of food
Learning outcomes of the learning unit
To understand the different factors which influence the consumers behaviours (neuroscience, neophobia, environment, culture, habits...)
To tackle concretely some questions related to the assessment of organoleptic
quality of food.
Be able to carry out qualitative and quantitative analysis methods (interviews, focus groups, acceptation hedonic analysis...)
To emphasize the complementary approach of instrumental and sensorial methods to assess this quality.
After completing the course the student is expected to express a critical opinion on the techniques used for sensory evaluation of food.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Theorical course with many exemples and illustrations
Practical work for the introduction of sensorial analysis methodology carrying out.
Therical course : 36h
Practical work : 12h
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Additional information:
Lectures : 36h
Practical Works : 12h
Recommended or required readings
Slides and text book.
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
Dr Dorothée GOFFIN
Tél : 081/62.26.55.
Gsm : 0498 345870
e-mail : dorothee.goffin@uliege.be