2nd Bachelor in Dietetics
Industrial technology of the food
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| ECTS Credits | 3 |
|---|---|
| Number of Hours (h/year) | 35 |
| Teaching staff | LABEYE, Nicole |
| Course Unit | Compulsory |
| Term | Quad. 1 and 2 |
| Code | PARA-D_DIET0008/2 |
| Prerequisite | Notions of chemistry and microbiology.. |
|---|---|
| Aims and Objectives | To acquire knowledge in the fields of technologies and techniques of preparation of food, as well as the impact of the treatments on the quality of the food products. |
| Description | Introduction · Ranges of food product · Smattering of food quality and organic characteristic · Deterioration of the foodstuffs. Treatments of the foodstuffs : · Freezing, deshydration, canning... · Influences of the technological treatments on the nutritional value of food. · Applications of these treatments to the foodstuffs. · Packing Industry visits illustrating the lessons.. |
| Bibliography | MAINCENT M., Technologie culinaire, BPI, Paris, 1995. VIERLIRG E., Aliments et boissons, OBIN, Velizy, 1999 |
| Teaching and Learning Methods | Lectures Project or fieldwork Works presentation. Report of an agroalimentary industry visits. |
| Assessment Methods | Written and/or oral examination Projects or practical work |
| Notes | In part |
| Language | French |
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