UE Code : IM1-FCAA-FHP 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 :

First year of Master of Science in Engineering

Language(s) :


Studies organization

Credits :


Semester :


Total Hours :

33.00 (Hours of teaching + individual study)


Objectives :

To connect the various classes in cheese production through the production of a food product ( diary or meat) : single transformations, production management, characterization techniques, manage operations that are part of product production in addition to improving yields.

Contents :

Pilot Manufacturing Center: Practical Work (TP) (2.5 days for everyone, 5 days for non-interns)
Dairy Production: Soft cheese based on traditional technology or non-traditional technology ; production of meat products (ham, meat pate, liver pate, sauces, garlic sausage).

Prerequisites :

Basic knowledge of chemistry, biochemistry, microbiology, physics (comparable to teaching given in undergraduate degree)

Teaching methods :

Practical Work (TP)

Assessment :

Oral evaluation and report for the Pilot Manufacturing Center

Bibliography :

1st year of Master of Science in Engineering

The 1st year of Master of Science in Engineering includes common core courses, majors and inter-major courses.

Majors: students will choose only one major according to his background

• Vine and Wine: sustainable productions and international market (ViVi)
• Food processing, food science, nutrition and quality (TAQ)
• Crop production and agroecology (PVA)
• Environmental and sustainable Engineering (IED)
• Animal production: livestock farming and livestock industry (PA)
• Business management, corporate consultancy and international trade and Markets (PCE/CMI)

Common core courses (CC) are engineering tools and Social Sciences. All of them are compulsory.

Inter-major modules (MIM): students will choose only one according to their major