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Establishment
Teaching content
Food Industry sciences
Training officer(s)
V.DUMORTIER
Stakeholder(s)
V.DUMORTIER
Présentation
Goal
Understanding and analyzing the effects of the process on the nutritional or functional proprieties of food products.
Being able of researching technical information via classical or modern information methods.
Analyzing the whole of physico-chemical and/or biological treatments that are used and understanding the use of the different technological helps.
Being able of researching technical information via classical or modern information methods.
Analyzing the whole of physico-chemical and/or biological treatments that are used and understanding the use of the different technological helps.
Presentation
Getting to know the product(s) and the raw material(s).
Process and formulating.
Analysis of the impact of the transformation steps on the product.
Analysis of food additives or technological helps use.
Deeper understanding of the product/process interaction
Process and formulating.
Analysis of the impact of the transformation steps on the product.
Analysis of food additives or technological helps use.
Deeper understanding of the product/process interaction
Modalités
Evaluation