Technological quality control

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). .

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.

Content

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

Teaching methods

Due to the COVID-19 crisis, the information in this section is particularly likely to change.

Magistal presentations in auditorium, demonstration of instruments and data treatment in laboratory.

Faculty or entity

AGRO