UE Code : IM1-FCAA-BIAA 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
First year of Master of Science in Engineering
Total Hours :
65.50 (Hours of teaching + individual study)
To gain a more advanced understanding of aspects related to processes, characterization, and health and safety in Agri-Food Industries (AFI)
Dairy Technology: Lectures (CM) 3, Gilles Garric
Historical background, Definitions, Classification, Physicochemical review, Technology( Milestones/steps/stages, Control), preparation of the Pilot Manufacturing Center.
Meat: Lectures (CM) 3, Yannick Lautrou
Single Operations: Lectures (CM) 1.5, Seminars (TD) 1.5, Pierre Vandewalle
Single operations used in Rennes are described and analyzed from the physical point of view, preparation of the Pilot Manufacturing Center.
Production Management: Lectures (CM) 3, Alain Choulet, Center for Research and Agri-Food Technology (CETAA) in La Lande du Breil
Advanced skills developed in preparation for the Pilot Manufacturing Center
Microbiology, deterioration, food health and safety: Lectures (CM) 3, Philippe Montéard
Basics in food health and safety regulations, food microbiology, source of contaminations, microbiological proliferation and deterioration, major germs of microbiological deterioration, techniques for detecting deterioration, determining the lifecycle/shelf-life of a product.
HACCP Method: Lectures (CM) 6, E Esteve
Regulations, various types of dangers, implementing the seven principles of the method.
Physical and Physicochemical Characterization: Lectures (CM) 1.5, Practical Work (TP) 3.5, Philippe Mongondry
Introduction to rheology, viscosity, rheological behaviors, definition of viscoelasticity, analogic models and measurement instruments for texture, examples in agri-food. Application to Practical Work (TP) data.
Sensory Analysis: Lectures (CM) 1.5, Practical Work (TP) 4, Seminars (TD) 1.5 Isabelle Maître
Definition of sensory analysis, manufacturing (industrial) objectives, sensory profile as a tool, alternative solutions.
Practical Work (TP) Color Characterization: Practical Work (TP) 3.5 Isabelle Maître Seminars (TD) 1.5
Color measurement and understanding of developing measurements for a changing product
Practical Work (TP) Heat Transfer Practical Work (TP) 3.5 Seminars (TD) 1.5 Emmanuel Madieta
Autoclave, physical features of an oven
For the non-interns:h:
Modelling (only non-interns): Lectures (CM) 3 Seminars (TD) 4.5, Exploratory Modelling and Analysis (EMA)
Introduction, numerical error and its sources, solving equations, numerical deviation, numerical integration, application interpolated autoclave sterilization data.
The effect of transformation on product properties: Seminars (TD) 3 Marie Dufrechou
Interpretation of bibliographical data accompanying products being studied.
Business Field Trips: Accompanied Work (TA) 8
Knowledge of chemistry, biochemistry, microbiology, physics (comparable to teaching given in undergraduate degree)
Teaching methods :
Lectures (CM), Practical Work (TP); Seminars (TD), Field Trip
Final Synopsis Exam 3 hrs. Final Exam for Modelling 1 hr (non-interns only). Group report on Practical Work (TP).