Aims: Put the students in an active learning situation in order toUnderstand which are the main phenomena/reactions involved during the development of quality-related food propertiesIdentify the parameters of formulation and process that could affect those properties.Gain skills to identify how food reactivity is linked to formulation and process and can be applied to the creation/managing of food proprieties (nutritional, technological, sensory).Practice at lab scale the tools for monitoring and analyzing food proprieties: observations at different scales, indirect /direct analysis, modeling and simulation.Propose an experimental design responding to a precise research question.Content: The module is shared with French local students. The courses are thought in English but basic French skills are recommended for an easier communication during the team-works. The module deals with food reactivity applied to food quality design (nutritional, safety, sensorial and technological dimensions). It is set-up with some lectures and a research-based lab-work. The following items will be covered: Reactivity of processed food: main reaction pathways (Maillard reaction; Lipid oxidation; vitamin degradation), role of ingredients, key precursors and process parameters; basics of chemical kinetic modelling; Exploring the relationships between structure and reactivity ; Exploring the relationships between product formulation, texture and reactivity; Cooking/emulsion technology; Methods of experimental design ; practice of experimental techniques linked to the measurement of specific properties or molecular markers (antioxidant power, flavour analysis, chemical composition, oxygen diffusion, spectrophotometric and chromatographic techniques ).
- Enseignant: Pierre GIAMPAOLI
- Enseignant: Isabelle LAISSY
- Enseignant: Marie-Noëlle MAILLARD
- Enseignant: Marine MASSON
- Enseignant: Aurélia PERNIN
- Enseignant: Barbara REGA
- Enseignant: Stéphanie ROUX
- Enseignant: Gabriela ZANGHELINI
Année: 20/21