Duration
16h Th, 8h Pr
Number of credits
| Master in bioengineering : chemistry and bio-industries (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
- 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