EN2164-Structuring Food: Science and Technology_2021-22

Aim: Introduce the approach "food material" when referring to the food. Content: The characteristics of a food product are defined, in large part, from properties, structure and sensory descriptors. It does not restrict to simple composition parameters. A rational approach to developing a new product based on the prior establishment of specifications, compiling a set of characteristics of structure and texture in particular that you take as many goals. This approach is also used to establish the basics of quality control or to copy an existing product. - Courses (5%) with different structure types of food materials according to product families, ingredients and processes used. - Concrete cases conducted within the time set aside for education: bibliographic study (40%): each pair deals with the case of structuring a product type (for example: salad dressing, cream cheese, extruded products, bread dough ...) experimental work (40%): Making of a product in the laboratory (e.g. sponge cake, cream dessert) and discussion on the contribution of each ingredient and the various process steps of structuring - Presentation of the concrete to all followed by a written exam asking questions about the concrete cases presented.