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
First year of Master of Science in Engineering
Total Hours :
77.15 (Hours of teaching + individual study)
To gain further understanding of aspects related to processes, characterization, and health and safety in Agri-Food Industries (AFI)
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.
To knowledge of chemistry, biochemistry, microbiology, physics (comparable to teaching given in undergraduate degree)
Teaching methods :
Lectures (CM), Practical Work (TP)