Study Programmes 2015-2016
Mastery of the processes in the food industries
Duration :
36h Th
Number of credits :
Specialised master in food science and technology4
Lecturer :
François Bera
Language(s) of instruction :
French language
Organisation and examination :
Teaching in the first semester, review in January
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
Course contents :
- Food thermal processing : thermobacteriology, evaluation of the thermal processes used in industry.
- Drying : Wet air thermodynamics Wet materials, the concept of water activity or Aw The different drying processes and their calculation methods Freeze-drying Dryers calculation In laboratory (students are divided up into groups of 3) : The bases of the reflexion are transmitted through the study of processes used to pasteurise, sterilize and dry foods. These operations show the complexity of the interactions between the product and the process.

Lab 1. Development of a pasteurisation method of cut potatoes in jars to keep for 21 day at a temperature less then 4°C. Equipment at the disposal of the students : copper and constantan cables, a digital voltmeter, a soldering iron, jars, potatoes, a conversion table of millivolts into °C, a standard thermometer, a stopwatch. Lab 2. Characterization of the milk browning kinetic. Equipment at the disposal of the students : milk, inox capillaries, thermostatic baths, a stopwatch, a spectrocolorimeter Miniscan XE, some recent papers on the subjects... Lab 3. Development of a sterilization method of canned milk, taking into account the conservation it's native colour. Equipment at the disposal of the students : milk, cans, a closing machine, a FMC pilot rotor, a spectrocolorimeter Miniscan XE... An expert operator controls the rotor under the direction of the students. Lab 4. Study ot the operation of a spray dryer. Using measurements carried out on the dryer and the product, energy and mass balance of the plant
Learning outcomes of the course :
After completing the course the student is expected to be able to assess the studied conservation process, to perfect it and optimise it by completing his knowledge with the pertinents elements of the literature, measurements in situ and experimentation in the laboratory.
Prerequisite knowledge and skills :
Chemicals, physics and mathematical course of bachelor level, in engineering sciences (first cycle)
Planned learning activities and teaching methods :
Mode of delivery (face-to-face ; distance-learning) :
Lectures : 18h Practical Works : 18h
Recommended or required readings :
Handbook of Food Engineering. HELDMAN D.R. and LUND D.B., 1992, Marcel Dekker Inc.
Génie Industriel Alimentaire (T1 et T2). MAFART P. et BELIARD E., 1992, Tech et Doc, Lavoisier.
Biotechnology and Food Process Engineering. SCHWARTZBERG H.G. and RAO M.A., 1990, Marcel Dekker Inc.
Introduction to food engineering. SINGH R.P. and HELDMAN D.R., 2001, Academic Press.
Génie des procédés alimentaires : des bases aux applications. BIMBENET J-J., DUQUENOY A., TRYSTRAM G, 2002, Dunod.
Handbook of Industrial Drying. Mujumdar A.S., 1987, Marcel Dekker Inc.
A., 1990, Marcel Dekker Inc.
Assessment methods and criteria :
Written examination (100%)
Work placement(s) :
Organizational remarks :
Contacts :
Béra, François (Professeur) Laboratoire d'Ingénierie des Procédés Agro-alimentaires 081 62 22 63