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.
2 credits
30.0 h
Q1
Teacher(s)
Baeten Vincent;
Language
French
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). .
- 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 learning unit, the student is able to : | |
| 1 |
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. |
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
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.
Faculty or entity
AGRO
