Aim: The purpose of this course is to give students an introduction to basic food process engineering principles. Content: The course is based on 13 sessions, each session including a short lecture on theoretical aspects coupled to tutorials on practical problems. The final exam consists of classical problems encountered in food engineering, to resolve in a limited time.
- Enseignant: Violaine ATHES-DUTOUR
- Enseignant: Lucile DELOINCE
- Enseignant: Murielle HAYERT
- Enseignant: Isabelle LAISSY
- Enseignant: Marwen MOUSSA
- Enseignant: Stéphanie PASSOT
- Enseignant: Giana PERRE
- Enseignant: Mohamed Hedi ROMDHANA
- Enseignant: Ioan Cristian TRELEA
Année: 24/25