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, Florence Athes-Dutour
- Enseignant: Lucile Deloince
- Enseignant: Murielle Hayert
- Enseignant: Isabelle Laissy
- Enseignant: Marwen Moussa
- Enseignant: Stéphanie Passot
- Enseignant: Giana, Estela De Andrade Perre
- Enseignant: Mohamed Hedi Romdhana
- Enseignant: Ioan Cristian Trelea
Année: 24/25