Note from June 29, 2020
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
5 credits
30.0 h + 22.5 h
Q1
Teacher(s)
Collin Sonia;
Language
French
Prerequisites
Analysis of organic compounds - I : separation techniques
Main themes
A- Major food constituents: physico-chemical properties, reactivity, functional properties, modifications during processing. Mainly 4 families of constituents are investigated : carbohydrates and Maillard reactions, lipids and chemical/enzymatic oxidation pathways (antioxidants, especially polyphenols), proteins, and water. The experimental courses associated to this part are organized around the production of a wine and the analyses of its raw materials.
B- Minor food constituents: chemical structures, reactivity and functional properties of the aromas, sweeteners, imitators of fats, colouring agents, and contaminants (dioxins, PCB, mycotoxins, nitrosamines, acrylamide..).
B- Minor food constituents: chemical structures, reactivity and functional properties of the aromas, sweeteners, imitators of fats, colouring agents, and contaminants (dioxins, PCB, mycotoxins, nitrosamines, acrylamide..).
Aims
At the end of this learning unit, the student is able to : | |
| 1 |
The course contributes to the following learning outcomes : 1.1, 1.3, 1.4, 1.5 + 2.2, 2.5 + 3.1, 3.4, 3.7, 3.8 + 6.1, 6.2, 6.4, 6.5 + 7.1, 7.4, 7.5 + 8.1, 8.2, 8.4, 8.5 of the BIRC21 Master At the end of this course, the student will be able to - compare the chemical compositions of various foods, - assess the impact of technological processes on this composition, - develop new products presenting defined functional properties, - reproduce a protocol of analysis and to discuss the obtained results. |
The contribution of this Teaching Unit to the development and command of the skills and learning outcomes of the programme(s) can be accessed at the end of this sheet, in the section entitled “Programmes/courses offering this Teaching Unit”.
Content
- Chemistry of sugars and Maillard reactions
- Compounds issued from lipid oxidation
- Chemistry of polyphenols and actions against lipid oxidation
- Other major constituents: proteins and water
- Chemical structures and synthesis pathways of the main aromas
- Other minor constituents: colorants, sweeteners, contaminants ..
- Compounds issued from lipid oxidation
- Chemistry of polyphenols and actions against lipid oxidation
- Other major constituents: proteins and water
- Chemical structures and synthesis pathways of the main aromas
- Other minor constituents: colorants, sweeteners, contaminants ..
Teaching methods
Magistral lectures for the theoretical part of the course. The chocolate is used as the typical example in all chapters. The student is also brought to produce a wine, and to implement a series of protocols aiming at the analysis of grapes and wine. According to the number of students, certain aspects can be approached through the analysis of published papers.
Evaluation methods
Written examination for the theoretical aspects. The experimental know-how and the attitude are assessed throughout practical classes, as well as by a relatively concise report.
Other information
This course can be given in English.
Online resources
Moodle
Bibliography
Polyphénols et procédés. Collin et Crouzet. 2011. Ed Tec et Doc. Lavoisier. ISBN : 978-2-7430-1338-7
Faculty or entity
AGRO
