BACHELORS AND MASTER OF SCIENCE IN ENGINEERING

UE Code : IM1-FCAA-BIAA2 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) :

French

Studies organization

Credits :

9.00

Semester :

--

Total Hours :

77.15 (Hours of teaching + individual study)

Details

Objectives :

To gain further understanding of aspects related to processes, characterization, and health and safety in Agri-Food Industries (AFI)

Contents :

Dairy Technologies: Historical background, Specifications, Classification, Physicochemical review, Technology( Stages, Control).

Single Operations:Blending (definition, type of blend, type of blenders), change of scale (number without measurements). Heat Treatments (continuous pasteurizers/sterilizers, autoclaves, calculated sterilization value), temperature control (PID Temperature Controller) Packaging (features of packaging, example of Tétra Brik), automation (API, grafcet, supervision).

The effect of transformation on product properties:

Production Management: Forecasting, planning/scheduling, inventory.

Microbiology, deterioration, food health and safety: Basic knowledge of health and safety regulations, food microbiology, source of contaminations, microbiological proliferation and deterioration, major germs of microbiological deterioration, techniques for detecting changes and deterioration, determining the lifecycle of a product/shelf-life.

HACCP Method: Regulations, various types of dangers, implementing the seven principles of the method.

Experimental Design: Full factorial design, Analysis of Variance (ANOVA) and experimental approach, Response Surface Method (RSM), blending plan.

Physical and Physicochemical Characterization: Introduction to rheology, viscosity, rheological behaviors, definition of viscoelasticity, analogic models and measurement instruments for texture, examples in agri-food.

Sensory Analysis: Specifications, Industrial Objectives, Tools: Sensory profiles, Difference of means tests, Consumer Testing, Alternative solutions.
Sensory analysis, color measurement, rheology, measurement of heat treatment temperature (TP)

Business field trip and testimonials from professionals in the field.

Prerequisites :

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

Teaching methods :

Lectures (CM), Practical Work (TP)

Assessment :

Written Synopsis

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