Aim: The purpose of this course is to give students an introduction to basic food process engineering principles. Content: The course is based on 11 sessions, each session including a short lecture on theoretical aspects coupled to tutorials on practical problems. Pratical sessions on unit operations are also proposed. The final exam consists of classical problems encountered in food engineering, to resolve in a limited time.
- Enseignant: Violaine ATHES-DUTOUR
- Enseignant: Marie DEBACQ
- Enseignant: Lucile DELOINCE
- Enseignant: Isabelle LAISSY
- Enseignant: Marwen MOUSSA
- Enseignant: Stéphanie PASSOT
- Enseignant: Giana PERRE
- Enseignant: Mohamed Hedi ROMDHANA
- Enseignant: Stéphanie ROUX
- Enseignant: Ioan Cristian TRELEA
Année: 21/22