BACHELORS AND MASTER OF SCIENCE IN ENGINEERING

UE Code : IM1-OEN-FOEN 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 :

6.00

Semester :

--

Total Hours :

105.00 (Hours of teaching + individual study)

Details

Objectives :

To gain a basic understanding of enology. To know how to develop technical crop production techniques based on the type of products desired (physicochemical and sensory characteristics). The lessons mainly apply to grapes/wines but also include the case of apples/ciders or beers.

Contents :

Agronomic factors affecting the quality of fruit (with a focus on grapes and apples).
Relevant compounds (with a focus on sugars, acids, phenolic and polysaccharide compounds)
Physico-chemical test methods for target compounds.
Microbiology applied to fermentation processes for alcoholic beverages.
Sensory characterization of grapes and wines.
Managing crop production techniques: Traditional types of winemaking (reds, rosés and whites), winemaking sparkling wines and special wines (spirits and liquors), Brewery, Cider House
Stabilization, Clarification, Maturing & Packaging

Prerequisites :

Undergraduate Degree (with a major in agricultural biology: Crop Production, Biology, Biochemistry, Chemistry, Agronomy, etc.)

Teaching methods :

Seminars and professionals in the field as guest speakers
Practical work
Completion of a bibliographic study (written report) on a subject reviewed at the oral exam in front of the entire group


Professor-researchers:
Faculty from private or public research centers
Professionals in the field


Cécile Coulon-Leroy
Pierre Davadant
Chantal Maury
René Siret

Assessment :

Written exam
Practical Work (TP) reports

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