Duration
8h Th, 16h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
Coordinator
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
The basics of food formulation will be acquired through the theoretical presentation of key concepts and principles, ensuring an understanding of:
- The role of ingredients, additives and technological aids used to formulate foods;
- The regulations (regulatory package linked to use and labeling);
- Mechanisms of action of the different functional agents (foaming, emulsifiers, thickeners and gelling agents),
In order to become familiar with the use and regulations related to food formulation, practical exercises in pairs will be carried out during this course.
Learning outcomes of the learning unit
This course allows students to become familiar with the concepts of formulation, the use of food additives in accordance with current regulations and to consolidate the understanding of functional properties in foods.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Theoretical lessons (18h)
Group work (12h).
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Additional information:
face to face
Recommended or required readings
Exam(s) in session
Any session
- In-person
written exam ( multiple-choice questionnaire, open-ended questions )
Written work / report
Additional information:
- En présentiel
Évaluation écrite (questions ouvertes)
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Christophe Blecker (professeur ordinaire)
Christophe.Blecker@uliege.be
+32 81 622308
Mohamed AYADI (Chargé de cours)
Laboratoire QSPA : Qualité et sécurité des produits agroalimentaires
mohamed.ayadi@uliege.be
0032 81 62 23 06