EN2161-Comprehensive food science and analysis_2024-25

Aim: The purpose with the course is to give students basic knowledge of (i) food science (structure, reactivity and functionality of food components) (ii) strategies for analysing food products (instrumental and sensorial) and (iii) food safety and (iv) food microbiology.Content: The course is based on lectures (22h), tutorial work (30h) and personal work to prepare the tutorial work (15h). It deals with food component reactivity and functionality, microbiological transformations, food analysis (e.g. rheology, sensory analysis), food safety and the role of packaging in food preservation. All these topics will be integrated in a final case study. A visit of Grignon experimental farm will be organised.