Duration
12h Th, 6h 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 first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
A. Complements of food formulations engineering
- Trends in food consumption
- Formulation of "Health" foods
. Light products
. Incorporation of ingredients good for health
- Studies of cases
B. Sensory analysis
- Basis of sensory physiology
- Food behaviour
- Hedonic evaluation
- Sensory analysis
- Instrumental tests to assess organoleptic properties of food
Learning outcomes of the learning unit
To give practical complements in food formulations engineering.
To tackle concretely some questions related to the assessment of organoleptic
quality of food.
To emphasize the complementary approach of instrumental and sensorial methods to assess this quality.
After completing the course the student is expected to
on the one hand, to consider the transversal approach of food formulation, taking into account nutritional recommendations, raw materials quality and impact of processing;
on the other hand, to express a critical opinion on the techniques used for sensory evaluation of food.
Prerequisite knowledge and skills
ALIM0007-1 ALIM0005-1
Planned learning activities and teaching methods
Mode of delivery (face to face, distance learning, hybrid learning)
Lectures : 12h Practical Works : 8h Seminars : 4h
Recommended or required readings
Slides and text book.
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
Presence required at practical works
Contacts
Prof. Christophe BLECKER Phone : 081/62.23.08 e-mail : christophe.blecker@uliege.be