UE Code : IL3-ET-FAB 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 :

40.50 (Hours of teaching + individual study)


Objectives :

To touch upon certain transformations with practical work (cheese, yogurt, juice and other products made with fruits, bread and also sparkling wine) explore the sector and the valuation of by-products. Give students an awareness of nutritional aspects and product innovation.

Contents :

Classes and Intervention on the valuation of by-products in a wide range of sectors (dairy products, grains, fruits and vegetables) Presentation by a professional in the field on his/her experiences related to the process of product innovation and nutritional aspects, Project Work (TP) on the production of sparkling wine, Project Work (TP) on production (cheese, yogurt, fruit-based products, bread).

Prerequisites :

Basic knowledge of process engineering in the farming industry, food science and characterization tools.

Teaching methods :

Guest speakers / professionals in the field and practical work make up the majority of this module.

Assessment :

Written exam on the valuation of by-products (0.5 hrs) coefficient 0.8
Seminar (TP) report on sparkling wine (coefficient 0.2)
Oral report and/or Seminar (TP) on Production (coefficient 2)

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".