2.00 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). .
Learning outcomes
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
Magistal presentations in auditorium, demonstration of instruments and data treatment in laboratory.
Faculty or entity
AGRO