2023-2024 / ALIM0005-1

Food formulations engineering

Duration

16h Th, 8h Pr

Number of credits

 Master in bioengineering : chemistry and bio-industries (120 ECTS)2 crédits 

Lecturer

Christophe Blecker

Language(s) of instruction

French language

Organisation and examination

Teaching in the second semester

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

- Formulation and specification sheet - Structural complexity of food products - Concept of "technofunctionality" - Fonctional properties of food ingredients and food additives - Physicochemical methodologies - Food hydrocolloids - Ingredients interactions - Compatibilty between macromolecules and phase diagrams

Learning outcomes of the learning unit

To master the main concepts of food ingredients and food products properties and structure. To go thoroughly into functional properties of food ingredients and governing mecanisms. To initiate the students into physico-chemistry of composite foods, including colloids and surface science, and rheology (diluted, dispersed and solid systems). To complete the theoretical training about formulations, in particular in the field of food industries technology. To emphasize the composite structure of food products and hence the importance of ingredients interactions (phase diagrams). After completing the course the student is expected to approach food formulation from a scientific point of view in order to join a R&D department.

Prerequisite knowledge and skills

-- Organic and biological Chemistry -- Crystallography ALIM0007-1 - Physico-chemistry of formulations

Planned learning activities and teaching methods

Practical works organised in workshops.

Mode of delivery (face to face, distance learning, hybrid learning)

Lectures : 16h
Practical Works : 8h

Recommended or required readings

Text book Bibliography available at the library of Food Science and Formulation Laboratory.

Exam(s) in session

Any session

- In-person

oral exam


Additional information:

Oral examination

Work placement(s)

Organisational remarks and main changes to the course

Presence required to practical works

Contacts

Prof. Christophe BLECKER Phone : 081/62.23.08 e-mail : christophe.blecker@uliege.be

Association of one or more MOOCs