Duration
15h Th, 3h Pr, 2h FT
Number of credits
| Master in agricultural bioengineering (120 ECTS) | 2 crédits |
Lecturer
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
Milk structure an composition. Milk quality. Milk collection and on-farm handling. Cleaning and disinfection in dairy industry. Dairy products and their making technologies.
Learning outcomes of the learning unit
To illustrate across the example of the dairy industry the quality aspects in relation to the technology in food industries and the strict relationship between food technology and raw material properties. After completing the course, the student is expected ,on the basis of "milk" module example, to be able to establish the relations between the raw agricultural materials production and the constraints linked to an optimal valorization of these products by downstream industries.
Prerequisite knowledge and skills
-- BIAA001-1 - Techniques of food preparation and preservation
Planned learning activities and teaching methods
Mode of delivery (face to face, distance learning, hybrid learning)
Lectures : 12h Practical Works : 4h Field-study trip and visits : 3h
Recommended or required readings
Notes de cours + power-point Lait et produits laitiers, coord. F.M. Luquet Tomes 1 et 2, Ed Lavoisier
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
Mohamed AYADI (Professeur)
Laboratoire Qualité et sécurité des produits agro-alimentaires (QSPA)
081 62 23 06
mohamed.ayadi@uliege.be