UE Code : IL3-TRANQUA-TRANSQUA Academic year : 2016-2017

Information on the course unit

Program / Education :

Bachelor and Master of Science in Engineering / Bachelor and Master of Science in Engineering

Level :

Third year of Bachelor of Science in Engineering

Language(s) :


Studies organization

Credits :


Semester :


Total Hours :

30.50 (Hours of teaching + individual study)


Objectives :

To understand changes (biological, biochemical, physicochemical) experienced by agricultural raw materials during food transformation processes.
To be familiar with analysis techniques in agricultural (agri-food) businesses to carry out the inspection and diagnostic during transformation processes.

Contents :

Transformation of raw materials: Lectures (CM) = 18 hours
The stages of transformation of three major agricultural (agri-food) value chains:
From milk to cheese, from wheat to bread, from grape to wine
Inspection and characterization of products: Lectures (CM) = 7.5 hours, Seminars (TD) = 3 hours, Project Work (TP) = 2 hours
The techniques of physicochemical food analysis
Sensory analysis of foods

Prerequisites :

Physics, chemistry, biochemistry, microbiology of IL1 and IL2 as well as the AEI Module of IL2

Teaching methods :

Hubert CHIRON (INRA) 4.5 hrs
Cécile COULON 6 hrs
Philippe MONGONDRY 6 hrs
Philippe MONTEARD 0.5 hrs
Ronan SYMONEAUX 5 hrs
Véronique RAHALI 6 hrs

Assessment :

Transformation: Individual Written Work - 1.5 hr - coefficient 2
Inspection/Characterization: Individual Written Work - 1 hr - coefficient 1

Bibliography :

3rd year of Bachelor of Science in Engineering

Here are the modules of the Bachelor of Science in Engineering. On the second semester, besides all the compulsory common courses, students will choose between 2 minors : "Types of Agriculture and Territories" or "Business and Transformation".