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Contrôle technologique et statistique de qualité: partim contrôle technologique [ LBRAL2202A ]


2.0 crédits ECTS  18.0 h   1q 

Language French
Place
of the course
Louvain-la-Neuve
Prerequisites

 

Precursory

courses

Basic courses in analytical chemistry, food chemistry, food technology

Supplemental courses

 

Statistical control of quality

Evaluation

 

Written and oral examination

Support

 

Syllabus and i-Campus documents

Teaching team

 

Professor

Main themes

The main themes presented in the course are :

- the total quality management in food factory;
- the control of  - hygienic quality,

                    - nutritional quality,

                    - sensory quality,

                    - technological quality  (reduced in partim BRAL2202A);

- the determination of  - water,

                                     - protids,

                                     - lipids,

                                     - glucids,

                                     - minerals,

                                     - vitamins;

- the instruments of  on line process control  (reduced in partim BRAL2202A); 

- the chemometric calibration of the control instruments (reduced in partim   BRAL2202A). .

Aims

At the end of this course, the students will have e good knowledge and a critical view of the analytical tools useful in the setup of quality insurance policy based on the analysis of products in quality control laboratory and on line process control.  They will be also able to interpret and exploit the data acquired by the measurement tools actually used and developed for the control in laboratory and on line.

Content

Content : the above cited themes will be teached and applied in demonstrations and study of real cases in laboratory.

Teaching methods : magistal presentations in auditorium, demonstration of instruments and data treatment in laboratory.

Cycle et année
d'étude
> Advanced Master in Food Science and Technology
Faculty or entity
in charge
> AGRO


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