Food technology

Duration

28h Th, 12h Pr

Number of credits

Lecturer

Christophe Blecker, Antoine Clinquart

Coordinator

Antoine Clinquart

Language(s) of instruction

French language

Organisation and examination

All year long, with partial in January

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

- Theoretical course:

• Introduction 
• Factors influencing the food conservability
• Use of refrigeration / freezing for food preservation
• Heat treatments for food preservation
• Food additives (and other "technological substances")
• Food contact materials (including active/intelligent materials)
• Modified atmosphere packaging
• Salting/curing, drying, smoking
• Fermentation
• Irradiation
• Recent evolution and perspectives : high pressure, PEF, ... 
• Basic principles of sensory analysis

Learning outcomes of the learning unit

- Role and control of technological processes used during the treatment and transformation of food (of animal origin). - Awareness of control of technological and organoleptical qualities of food of animal origin.

Prerequisite knowledge and skills

Basic knowledge of chemistry, physics and microbiology.

Planned learning activities and teaching methods

- Practical work:

• In the lab : determination of physical or physico-chemical parameters (temperature, relative humidity, pressure, color, shear force and texture, pH, Aw, atmosphere composition, density) + some specific parameters (on meat & fish, milk, oeuf);
• Demonstration in an experimental processing unit : control of heat treatments (pasteurization value, sterilization value), vacuum or modified atmosphere packaging.

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

Cf course schedule (for more information, contact the secretary of the Departement Food Science).
The attendance at the practical works is mandatory.

Recommended or required readings

Reference documents : diaporama of the lectures + reference texts (available via the e-Campus plateform of ULiège).

Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : Oral evaluation after written preparation.

Work placement(s)

Organisational remarks and main changes to the course

Contacts

Contact the teachers or the administrative secretary office of the department Food Science (DDA) : (E-mail : dda@uliege.be ; phone +32 4 366 40 40)

Association of one or more MOOCs

Items online