M2 FIPDes (Food Innovation and Product Design)

Completed M1 FIPDes

The major part of the course is devoted to project work, which allows participants to work in teams to experience a systematic design and innovation process. Class sessions will include a mix of lectures and practical exercises related to methods, tools and strategies for design and innovation. Guest lecturers will provide insight into real industry cases, and teams are provided with coaches that are active researchers within the field of design and innovation. Peer review and feedforward techniques are used throughout the course to ensure critical reflection on both processes and outcomes. The course is a project course based on the challenges related to UN sustainable development goals.

The purpose of the course is to give participants a deepened understanding of how innovations of both technical and social character are created. The course deals with design and development of both new products (goods and services) and new processes (technological and organizational), with a particular focus on methods, tools and strategies for the early phases of the innovation process. The course is based on a generic design thinking process, and includes lectures and exercises related to theories on design processes and methods within the topic of design and innovation. Through needs-motivated projects guided by coaches, course participants will spend the major part of the course creating conceptual solution proposals and evaluating these with respect to three overlapping criteria; desirability, feasibility and viability. The aim of the course is to get a broader perspective on the challenges related to UN sustainable development goals.

Knowledge and understanding For a passing grade the student must Describe and discuss key dimensions and characteristics of a generic design thinking process. Identify and discuss appropriate methods and approaches in each dimension of the process. Report and discuss how the chosen methods and approaches relate to the industrial state-of-practice and the academic state-of-the-art. Competences and skills For a passing grade the student must Plan and perform a team-based project. Explore and analyze needs, trends and technologies. Create and evaluate ideas for how to address the identified needs. Demonstrate and evaluate conceptual solution proposals. Judgement and approach For a passing grade the student must Evaluate and assess the project outcomes, with respect to the success criteria (desirability, feasibility, viability). Evaluate and assess the project outcomes, with respect to sustainable development (ecological, social and economic factors). Discuss and critically assess his/her own – and the other participants’ – approaches, insights and conclusions. Appraise and discuss aspects related to team dynamics.

Brown, T., Katz, B: Change by Design - How Design Thinking Transforms Organizations and Inspires Innovation. Harper Collins, 2009, ISBN: 0061766089. Purchasing the above book is recommended, but not mandatory. Complementary material will be handed out in class.

Completed M1 FIPDes

• Lectures on different packaging material given by experts on different packaging material • Basic experiments on different packaging materials and their features • Minor projects on different packaging material and their features • Parralell supply chain project to evalutae packaging material features througout supply chains.

The course is an interdisciplinary course with the aim to provide students with knowledge and practice in features and functions of different packaging materials and the evaluation and testing of them, in a supply chain context.

Daniel Hellström, John Olsson

Knowledge and understanding For a passing grade the student must • Understand and explain different features of different packaging materials • Evaluate different features during different stress tests and apply it to deifned supply chains • Perform basic tests of different packaging material and evaluate the consequences in a supply chain.

Competences and skills For a passing grade the student must • Understand and explain the consequences of choosing different packaging material for different products • Independently plan, execute and report on packaging material evaluation projects, and its consequenses in supply chains.

Judgement and approach For a passing grade the student must • Critically review and use information in the packaging material science literature, and analyse the consequences for different actors in the supply chains • Critically and constructive evaluate and give feedback on peer students work.

Gordon L Robertsson : Food Packaging , Principles and Practice. CRC Press, 2012, ISBN: 9781439862414. Research articles and selected book chapters within packaging material science and packaging logistics.

Completed M1 FIPDes

Packaging logistics is a concept that integrates packaging and logistics in order to improve the efficiency and effectiveness of the supply chain. Packaging logistics uses logistics knowledge about technology and economy along with the properties of packaging in different industrial applications. The course primarily consists of a project where the purpose is to improve an existing packaging system from a packaging logistics perspective. The project is supported by lectures, cases and feedback seminars, where different analyses and syntheses are introduced. Different methods for analysing packaging will also be included as well as the current state and trends in packaging logistics research and practice. Relevance for a sustainable development Packaging and transports are identified as important when a sustainable society is to be developed. The environmental aspects are included in all subjects covered in the course.

To give students knowledge and deep understandings in how the packaged product influences supply chain performance, i.e. packaging logistics. The aim is also to give students an understanding of packaging system components and the impact of packaging on supply chains. Furthermore, the course provide students with the skill of analysing, designing and choosing packaging system components based on the need and requirements of companies and other organisations in supply chains. The course provides students with a holistic and systems thinking on packaging in supply chains, and contributes to a synthesis of packaging and logistics knowledge. The aim is also to give students insights into the potentials of packaging in the information society.

Knowledge and understanding For a passing grade the student must • explain the different components and functions of packaging systems • define and describe the role of packaging systems and its interactions with logistics systems • analyse the impact of new packaging technology on the logistics system • describe which packaging system parameters that influence supply chain effectiveness • identify supply chain needs and requirements on the packaging system • analyse packaging systems based on the needs and requirements of supply chains • problematize and explain potential trade-offs among the logistics, marketing and environmental functions of packaging systems Competences and skills For a passing grade the student must • apply the Packaging Scorecard methodology to analyse packaging systems • use the CAPE software to analyse the optimal use of unit loads • evaluate and improve an existing packaging system from a packaging logistics perspective • develop and design packaging systems in order to fulfil logistics requirements along the supply chain • assess different packaging systems based on the needs and requirements from supply chains Judgement and approach For a passing grade the student must • present results, from the packaging project, both oral and written • discuss the role of packaging from the viewpoint of different organisations function and supply chain organisations

Henrik Pålsson: Packaging Logistics, Understanding and managing the economic and environmental impacts of packaging in supply chains. Kogan Page, 2018, ISBN: 978-0-7494-8170-4. Series of articles.

Completed M1 FIPDes

The course is built on project-based learning in which the foremost course component is to implement an industry-assigned packaging development project. The project is carried out in a group and follows a research approach in which theories on packaging development, consumer insights, and sustainable development are converted into practical application in the project. You will receive feedback during the project from your supervisor and from seminars. Support in the project is provided through lectures and study visits with researchers from the Department and representatives from industry. The lectures present theory on the development of packaging systems for various applications, on different packing materials, on market and consumer aspects, as well as aspects of sustainable development of packaging. Guest lectures and study visits provide good insights into how different companies work with packaging development and production.

The course provides theoretical and practical knowledge in packaging development and innovation, and deals with the significance of packaging in society. Upon course completion, you will understand how to run a packaging development project with others, and how packaging affects sustainable development in society. You will also have the experience of practical project work with a relevant industry.

Knowledge and understanding For a passing grade the student must • Understand and explain the basic functions of packaging • Identify product requirements, market requirements and environmental requirements for packaging • Describe and understand the packaging development process • Describe the most important packaging materials’ characteristics (plastic, glass, fiber and metal) • Describe the function of packaging in different parts of the supply chain • Describe and understand the role of packag Competences and skills For a passing grade the student must • Evaluate and explain packaging based on product requirements, customer requirements, and requirements for a sustainable society. • Demonstrate the ability to organize and manage a packaging development project • Develop and construct packaging prototypes • Use models and tools for understanding consumers • Independently carry out a packaging development project in cooperation with industry • Propose and evaluate different packaging materials in the design of packaging prototypes • Assess and rank different packaging solutions based on product requirements, customer requirements and sustainability aspects • Present, both orally and in writing, the most appropriate packaging solution based on the assigned practice case Judgement and approach For a passing grade the student must • Account for and present a prototype, poster and reports on the packaging prototype developed in the project • Cooperate in multidisciplinary teams and evaluate the knowledge and perspectives from different areas of expertise in the project • Cooperate with industry in a packaging development project, demonstrate understanding, and assess the business community’s view of packaging development • Evaluate and provide feedback to other student groups concerning their work with prototype development

Material distributed at lectures and seminars. Current research literature: scientific journals as well as excerpts from theses and books in the field of packing technology and development. Course literature will be accessible on Canvas (student web portal).

Completed M1 FIPDes

• Chemical reactions in foods and impact on safety and sensory aspects (Browning reactions, Maillard reaction, Lipid oxidation, Interplay between Maillard reaction and lipid oxidation, Emulsion stability, Proteolysis, Oxidation Peroxidation, Reduction, Enzyme treatments, Formation of volatiles molecules; modification of texture; Color formation; loss of nutritive value, dicarbonyls loading, thermal induced toxicants formation, chemical modifications and safety in gluten-free and lactose-free products) • Analytical techniques to evaluate food quality • Proteomics, lipidomics and metabolomics applied to healthy food characterization • Antioxidant Capacity of foods • Modelling food quality • Sensory molecules upon food processing: tastants and volatiles • Allergens: legislation, labels and chemical analysis • EU directive “Novel food”

To acquire the knowledge, understanding and ability to control the chemical reactions occurring during food manufacturing and impacting food quality.

To identify the appropriate markers, techniques and methodologies for the quality control and the safety validation of novel foods/ingredients and processes

• Knowledge and understanding of : 1) the main constituents of quality of healthy foods and nutraceuticals; 2) chemical and biochemical methods of analysis for assessing the chemical safety of foods; 3) legislation of allergens and of “novel foods”
• Skills and abilities to master the key chemical reactions in foods; to identify the appropriate markers, techniques and methodologies for food/ingredient quality control also during manufacturing; to assure food/ingredient safety and sensory acceptance

Completed M1 FIPDes

Overview of lactic acid bacteria. Microbiology of probiotics. Microbiological safety in food industry. Technological aspects of fermented foods. Novel foods. Terchniques in food microbiology. Legislation aspects.

To give the adequate knowledge and skills in the field of fermented foods from the point of view of microbiological involvements

To monitor microbial population during food processing by using conventional and molecular techniques. To select microorganisms for healthy food development. To implement HACCP principles to a food process. To learn main characteristics of microorganisms involved in food fermentation. To understand the role of microorganisms in the chemical and physical modifications during food fermentation. To learn the main characteristics of probiotics. To understand the interaction between probiotics and human gut. To learn basic concept of food safety. To perform a microbiological analysis of a food samples both by using conventional and molecular techniques. To monitor microbial population during food processing. To select microorganisms for healthy benefits to human body. To implement HACCP principles to a food process.

Completed M1 FIPDes Basic knowledges on food chemistry and technology

History of culinary Italian traditions from end of ‘700 to now. The born of gastronomy and its evolution in the different Mediterranean regions. Mediterranean traditions and gastronomy practices: molecular events underpinning sensory and health effects of Mediterranean dishes. Typical processes and food pairs of Mediterranean gastronomy: Marinade with lemon and vinegar, Frying in Virgin Olive oil, Earthenware (terracotta) cooking of tomato sauce. Mozzarella cheese manufacturing. Olive oil manufacturing. Pizza manufacturing. Vinification and wine sensory analysis.

To provide the anthropological and cultural background behind the common relationship between food and culture that can be found in all countries of Mediterranean sea. To acquire basic knowledge of the Italian culinary culture and traditional food processing.

Knowledge of the Mediterranean culinary culture and gastronomy. Understanding of the molecular events underpinning the sensory and health effects of the Mediterranean recipes.

Completed M1 FIPDes

Students are in charge of developing an individual project concerning a innovation in food development or research. In particular, students design a new food or a new research on a specific topic starting from the state of the art to the selection of procedures and expected results definition.

To deepen and apply the skills and knowledge acquired during the first year courses.

To integrate the theoretical and practical skills of product development; to demonstrate a critical awareness of the industrial R&D problems associated with new food design and product development/validation.

• Knowledge and understanding of the background related to a specific topic in food design and nutrition field.
• Skills: To integrate the theoretical and practical skills of product development; to demonstrate a critical awareness of the industrial R&D problems associated with new food design and product development/validation.

Completed M1 FIPDes

• Physiology of human gastro-intestinal tract, brain and gustatory system. • Design of healthy foods: the step by step approach. • Personalized nutrition and target population in food design. • Nutrient metabolism, bioavailability and functionality in health and disease condition. • Nutrient sensing and design of healthy foods • Gut microbiota: composition, role in nutrient metabolism, interaction with diet and host health. • Design of healthy foods by targeting gut microbiota. • Body weight control: food intake and energy expenditure. Physiological and psychological mechanisms behind appetite and food choice. Food factors modulating satiety. • Foods/ingredients modulating appetite control and energy expenditure: the market and EFSA opinions. • European legislation on nutritional and health claims. Methodologies for validation of efficacy of functional foods/ingredients. Biomarkers of non-communicable chronic diseases, oxidative stress, inflammation, hunger and satiety.

• To provide advanced knowledge on physiological systems, nutrient metabolism and European legislation on nutritional and health claims • To provide skills to design healthy foods tailored on specific categories of consumers and to validate their efficacy

To design and validate healthy foods tailored on specific categories of consumers in the frame of European legislation on nutritional and health claims

• Knowledge and understanding: 1) physiological mechanisms underpinning nutrient bioavailability and functionality in health and disease; 2) step by step approach to design healthy foods; 3) European legislation on nutritional and health claims.
• Skills: 1) to design new functional food/ingredients tailored on specific categories of consumers; 2) to individuate appropriate methodologies and biomarkers for the validation of efficacy of functional foods/ingredients

• Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR. Modern nutrition in health and disease. 11st Edition. Lippincott Williams & Wilkins. • EFSA journal • Reference papers from international scientific journals will be selected and provided to the students

Completed M1 FIPDes

The degree project is an independent project. It is to be executed individually or in pairs. The degree project is to include the following assessed components: • a document describing the goals of the degree project • a written report in Swedish or English with a summary in English • a separate summary which is aimed at a popular science readership • oral presentation of the degree project at a public seminar at the Faculty of Engineering • an oral and written critical review of another student's degree project at a public seminar where it is presented. The document describing the goals of the degree project is to be written at an early stage and must be approved by all supervisors and the examiner. It is to include a description of the problem to solve, the disciplinary foundation and proven experience on which the project is to be based, the main sources of information, and the project's expected contribution to the advancement of knowledge. The document is also to include a general description of the approach, choice of method, resource requirements and time needed. The contents of the document are to be gradually integrated in the written report. The written report is to describe the degree project and its findings. If two students have collaborated on the project, the contribution of each student must be clearly discernible. The popular science summary is to be written in accordance with the general LTH guidelines. The written report is to be made available in a form suitable for review at least one week before the seminar, which is to be timetabled at some point between 15 August and the Monday of Midsummer week with the exception of the period 22 December - 6 January. The oral critical review is to be based on a fellow student's written report when it is presented at a public seminar. The review is to be documented in writing before the seminar. One degree project can be reviewed by more than one student.

The aim of the degree project is for the student to develop and demonstrate the requisite knowledge and skills to work independently as an engineer.

Knowledge and understanding For a Pass on the degree project, the student shall • demonstrate in-depth knowledge in the chosen field of engineering. Competences and skills For a Pass on the degree project, the student shall • demonstrate the ability to identify, formulate and handle complex issues from a holistic perspective and in a critical, autonomous and creative manner, • demonstrate the ability to be actively engaged in research and development and thereby contribute to the advancement of knowledge, • demonstrate the ability to plan and execute advanced assignments within given limits using scientific methods conducive to engineering practice, • demonstrate the ability to integrate the knowledge acquired in key qualifying courses within the programme of study in a critical and systematic manner, • demonstrate the ability to clearly present and discuss his/her conclusions and arguments behind them, orally and in writing, in national and international contexts, and • be able to independently identify and search for various sources of information, evaluate the relevance of this information to the problem in question and reference correctly. Judgement and approach For a Pass on the degree project, the student shall • demonstrate the ability to assess his/her own degree project and those of other students with due regard to relevant scientific, social and ethical aspects.

Completed M1 FIPDes

The contents may change according with the available projects and the research fields of the supervisors.

The experimental thesis aims at giving students lab working, data analysis and critical skills in a specific research area in the field of food innovation and health.

• knowledge of safety issues in research laboratory;
• knowledge of many research methodologies and experimental approach for problem solving;
• lab working and analytical skills
• skills on dissemination of research findings

Completed M1 FIPDes

Rules are provided for the functioning of the workshop: kindness in the relationships and discretion.
Information is given about the differences between the good self-presentation’s norms in a recruitment setting according to the nationality of the recruiter. The French good self-presentation norms are specified.
Each student trains to speak about himself (herself), to answer interview questions and to write a CV and a covering letter according to these norms. The self-presentations are enriched by the feedbacks and reflections of the other participants.
Information is given about the difficulties, misunderstandings as well as positive occurrences which may appear when living and studying in a foreign country in order to favour reflections and thoughts about these issues.

To help the students figure out which job or complementary education will match their interests, motivations, personal characteristics, skills, knowledge, choice of place to live and eventually their career planning once they graduate.
To give them some clues for internship or job seeking and to train them to communicate in a French recruitment setting.
To propose to them the necessary insights about the functioning of the workshop in its specific setting to help them develop collaborative skills and thus make the workshop productive and useful for each participant.
To explain how linguistic, cultural and personal differences are likely to influence their interactions in order to increase their cooperation in the workshop and help them elaborate their Erasmus + experience.

Two mandatory sessions of three hours each and an individual assessment in a compulsory thirty-minute interview.

The course requires active engagement during the group sessions, between sessions, and in the preparation of the individual meeting.

• Knowledge and understanding : the students should
  • understand that there are differences in writing a CV and a cover letter and in presenting oneself and communicating according to the nationality of the recruiter.
  • know better how to write a CV and a covering letter and how to face an interview.
  • increase their awareness about interactions between people and the functioning of groups.
  • develop comprehension of the necessity to prepare the next step after graduation.
  • gain reflection and knowledge about self-assessment and job search techniques.

Skills and abilities: the students should be able to
• identify more easily aspects of work and country of living that give them satisfaction and match their motivations.
• experiment the different means of internship or job seeking and of “personal branding”: write a LinkedIn profile, a CV, and a covering letter. Connect with people, etc.
• develop a capacity to adapt to a recruitment situation and to demonstrate interest, initiative and motivation, etc., even if it is not the dominant values and type of behaviour they have learned before.
• ask for feedbacks, try to increase their self-awareness and their interpersonal and communicational abilities in order to achieve their goals and develop self-confidence.

Completed M1 FIPDes

Project work at the experimental kitchen and pilot scale.
• Creativity and brainstorming sessions
• Selected lectures and tutorials on specific topics (i.e. scale-up; food & flavour formulation, food control, food process design);
• Multidisciplinary tutoring;
• Subjects will include both "theoretical" and practical part (lab., kitchen, pilot and semi-pilot scale).

Make students reflect on the new issues generated by the scale change when passing from a “kitchen prototype” to the industrial scale.  

Plan, carry out and evaluate a scale-up process on concrete cases issued from the TU Dublin food prototype showcase.
Put the students into a project management situation working on a practical case.
Allow the students to develop and improve capacities in terms of project management and team work, in particular in the context of research and innovative project.

Tutorials, workshops in experimental kitchen, experimental work in the technological hall, project work in teams

• be able to integrate and apply knowledge from different fields
• be able to apply advanced and specific innovation and design knowledge in the field of product and process engineering
• be able to plan, carry out and manage a product innovation project from the kitchen prototype to the industrial scale-up.
• be able to work effectively in a team
• be able to apply the values of inquiry, reflexion, evidence-based thinking and collegiality.
• be able to integrate knowledge from different fields.
• be able to apply the principles and processes that underpin food development, including engineering, culinary and scientific aspects.
• be able to apply advanced and specific innovation and design knowledge in the field of product and process engineering.
• get insight and awareness of industrial practices throughout the whole food supply chains, from raw materials to consumers.
• be able to plan, carry out and manage a product innovation project comprising formulation and industrial scale-up.
• be able to work effectively in a multidisciplinary team
• practice: interpersonal skills, intercultural intelligence, entrepreneurial abilities, problem-solving analytical skills, creativity, performance-oriented abilities

B2 English Level. 
- Basic knowledge of food science and process engineering
- Completed M1 FIPDes

The module deals with food reactivity applied to food quality design (nutritional, safety, sensorial and technological dimensions). It is set-up with some lectures and a research-based lab-work.
The following items will be covered: Reactivity of processed food: main reaction pathways, role of ingredients, key precursors and process parameters; Exploring the relationships between chemical composition, reactivity and quality; Exploring the relationships between product formulation and processing; Methods of experimental design ; practice of experimental techniques linked to the measurement of specific properties or molecular markers (e.g. antioxidant power, flavour analysis, chemical composition, oxygen diffusion, spectrophotometric and chromatographic techniques, etc. ).

- Understand the scientific and technical issues related to the field of food chemistry and reaction engineering in food matrices (context, research issue, industrial issue, economic issue, etc.). 
- Measure and understand chemical reactions and their dynamics in  processed food products (real or model ones).

- Orientate the reactivity and functionality of chemical constituents to tailor food properties trough processes.

- Design a strategy to answer a scientific question related to food design and development and conduct identified experiments.
- Analyze and interpret the results obtained : highlight the importance of the study and communicate the relevant results, 

-take a critical look at the scientific strategies developed by others.

The module is shared with French local students.

Lectures-Courses

Tutorials 

Serious game 

Experimental project

Scientific mini-seminar

Design and conduct a scientific approach to produce and analyse food chemistry data.

Implement experiments on a laboratory or pilot scale.

Use digital tools and analytical methods to interpret results, propose summaries and identify prospects.

Develop critical thinking about the data produced, in relation to current issues in food chemistry related to food and ecological transitions.

Completed M1 FIPDes

French life, French integration, mentality, first aid kit, culture, company culture, CVs, cover letter, job interview....
Activate, consolidate and expand their knowledge, develop autonomy and fluency in the language, a level of autonomy (B1 / B1 + CEFR / European Framework) or operability (B2 / B2 +) to make courses or studies in Francophone countries if the student wishes.
Cultures, civilization and news offer extensive range of options to make them alive and interactive courses.

Completed M1 FIPDes

As this course's content corresponds to “Molecular Gastronomy for innovation”, it has to include informations+concepts+methods+values+anecdotes on the various items:

1. Cooking: its social link, art, technique components
   Discovering cuisine: what it is, cultural aspects, history, particular regional developments, ways of doing, organization, relationship with the food industry
   1.2. Social link: how it is achieved, how it could be improved, what “eating” means
   1.3. The art component of cuisine: what is art, what is culinary art, how artists work, their goals and methods
   1.4. The technical component of cuisine
   1.4.1. First order descriptions of culinary processes (chemical, physical), based on the use of the “formalism for disperse systems” (DSF)
   1.4.2. Green chemistry and cuisine: the extent of chemical modifications during culinary processes and their importance for regulation
   1.4.3. The issue of potential vs. actual bioactivity (including bioavailability, bioaccessibility, matrix effects)
2. Traditional cuisine:
   2.1. Culinary definitions
   2.2. Culinary precisions: a key for innovation
   2.2.1. How to collect them?
   2.2.2. How to test them?
   2.2.3. What to do with results?
   2.2.4. The “third part”
3. Molecular Cuisine: introducing new tools, new methods, new ingredients
   3.1. New tools (liquid nitrogen, rotary evaporator, filters, sonication probes, siphons, pianocktails...)
   3.2. New ingredients (additives, various flavourings and food improving agents)
   3.3. New methods (various formalisms for innovation)
4. Note by Note Cuisine: food for tomorrow
   4.1. What it is
   4.2. How it works
   4.3. Questions around (politics, sociology, toxicology, economy, science, technique...)
5. Methodology

5.1 Main processes involved in dishes preparation, How to deal with complex systems (methodology)

5.2. Methodology for food innovation
5.3. Methodology for technology transfer

This course aims at training professionals of food innovation. It will give:

1. Some knowledge produced by the scientific discipline called Molecular and Physical Gastronomy,
2. A good understanding of the different natures of science and technology,
3. A methodology for innovation (technology transfer), including a technological typology.
   The students will be taught to recognize that “food” is what we eat, rather than food ingredients: it is prepared from food ingredients, after some processing (thermal, mechanical...) that we shall call “culinary preparations” or simply “cooking”.
   Culinary activities are sometimes limited to putting parts together, but most of the time they involves physical and chemical modifications, through mechanical, thermal, biological actions. The aim of the scientific discipline called Molecular and Physical Gastronomy is to investigate such modifications and their effects. More precisely, Molecular and Physical Gastronomy is the scientific discipline which looks for the mechanisms of culinary transformations during dish preparation and consumption. Of course, such scientific investigation has applications in education or technology (i.e. improving technique).

During this module: 

1. Written course materials are distributed (PDF + access to supplementary documents on the AgroParisTech seafile) 

2. Lectures/discussions are organized, with students taking turns leading the sessions 

3. The preparation of a scientific article is done in groups 

4. Discussions follow the work.

Group work, following lectures/discussions, about lectures written and given in advance.

Students who successfully complete this module will:
• have a knowledge of the main physical and chemical phenomena occurring during culinary practice, and in particular food transformation
• understand the work achieved during Molecular Gastronomy activities
• understand how technology works
• know some important applications of Molecular Gastronomy
• be able to produce novel and innovative dishes/drinks using methods, ingredients and techniques introduced as technological applications of Molecular Gastronomy
• know the methodology for Technology Transfer, Team Management for Food Technology, Problem solving

This H., Molecular Gastronomy. New York: Columbia University Press. 2009.
Aguilera JM, Edible structures, 2013.
Belitz, Grosch, Schieberle. Food chemistry. Berlin: Springer Verlag.
This H. Building a meal. New York: Columbia University Press, 2010.
This H. Cooking, a quintessential art. Los Angeles: The University Press of California. 2010.
http://www.agroparistech.fr/podcast/Molecular-Gastronomy-activities-and-teaching-in-AgroParisTech.html
http://www.agroparistech.fr/podcast/Scientific-communication.html
http://www.agroparistech.fr/podcast/How-to-use-FMS.html
http://www.agroparistech.fr/podcast/Note-by-Note-cuisine.html
http://www.agroparistech.fr/podcast/DSF-Disperse-Systems-Formalism.html
http://www.agroparistech.fr/podcast/Molecular-Gastronomy-and-formulation.html

Completed M1 FIPDes

This module is shared with French local students of the IPP study track. The courses are in English.
The course deal with physical chemistry applied to food structure design. There is a mix of tutoring, guest lectures, bibliographic study cases and tests of the acquired knowledge.

This course aims to demonstrate how formulation and processes lead to the creation of product structures and the underlying physicochemical mechanisms. It also provides an opportunity to explore tools for studying and controlling the resulting structures: observations at different scales, indirect analyses, modelling, and simulation.

Upon completion of this course, students will have acquired knowledge of the following systems and their applications:
- thickened solutions and gels
- emulsions
- foams
- suspensions of solid particles
- amorphous, crystalline, and powdered solid states
- agglomeration phenomena.

For each case, the course covers the theoretical foundations of the mechanisms involved, applications, process aspects related to the structuring of the system, and characterization methods.

Lectures - general courses and presentations by industry professionals
Tutorials and practical sessions - illustration of concepts
Group project - guided by an expert tutor, students will prepare an oral presentation on a recent scientific article, during which they must clearly present:

- the context of the article,
- the type of physicochemical system studied,
- the main theoretical data relating to this system,
- the questions explored in the article they worked on,
- one of the research methods implemented in the article, which they will have time to explain thoroughly to the entire class (superficial presentations are not recommended);

- some results and discuss them in terms of chemical and physical mechanisms;

- the analysis of the article's conclusions;

Students must be able to answer questions from other students or instructors about their presentation.

Acquire and mobilize fundamental and specialized knowledge
- Acquire and use basic and advanced disciplinary knowledge
- Integrate knowledge within a disciplinary or multidisciplinary approach

Burke R, Kelly A, Lavelle C, This vo Kientza H (eds). 2021.  Handbook of Molecular Gastronomy, CRC Press, Boca Raton, FL. 

Eric Dickinson, Les colloïdes alimentaires, Masson, Paris, France. 

Aguilera JM. Edible Structures, 

This vo Kientza H. 2022. Calculating and Problem Solving through Culinary Demonstration, CRC Press, Boca Raton, FL

Belitz, Grosch, Schieberle. 2009. Food Chemistry, Springer, Heidelberg, Allemagne

Migrom. 2222. The colors of life, Oxford University Press

J. N. Israelachvili, Surface and Interface Forces, Academic Press

2e  volume du Cours de physique de Berkeley (physique statistique)

Feynman Lecture in Physics

Physical Chemistry, McQuarrie and Simon, University Science Books

Diffusion, Cussler, Cambridge University Press

Modern Quantum Chemistry, Szabo and Ostlund, Dover publications

De Gennes PG. 1999. Scaling concepts in polymer physics, Cornell University Press. 

De Gennes PG, Brochard F, Quéré D. 2001. Gouttes, bulles, perles et ondes, Belin, Paris. 

Solid state physics, Charles Kittel

Soft Matter Physics, Maurice Kleman and Oleg D. Laverntovich, Springer, 2003. 

Giant molecules, Alexander Yu Grosberg and Alexei Khokhlov, Academic Press, 2010

José Miguel Aguilera, Edible Structures, Routledge, 2012

Completed M1 FIPDes

- Exploration of the topic

- Bibliographic research

- Scientific writing 

- Oral presentation

- Regular follow-up activities

- Reformulate a research question based on a clear research brief

- Carry out a bibliorgaphic  research 

- Apply the most relevant bibliographic search tools

- Develop a critical analysis on the methodology and the content of the study

- Write an original scientific overview

Tutorial

Tutored project

The student must demonstrate an ability to evaluate his or her own project and those of others in terms of relevant scientific and deontological aspects. 

 The work is to be carried out individually. The student is responsible for the structure, content, and significance of the given information, together with the value of the work. Third counselors and shared works have to be mentioned. Student is reminded that plagiarism is forbidden. Respect the given rules about AI improper use.

Completed M1 FIPDes

The Msc. Thesis is the final module of the Erasmus Mundus Joint Master in Food Innovation and Product Design (FIPDes). Based on a 5 to 6 months internship, it includes the following items:

- Running and interpretation of an original experimental and scientific work

- Development and mastery of the project within a given research framework

-Writing a Msc. Thesis report

- Presentation and dissemination of results

The aim of the thesis project is for the student to develop and demonstrate the knowledge and skills required to work independently and be able to critical reasoning, reflection, analysis and discussion.

-Tutored project

-Experimental work carried out  in a hosting laboratory of the FIPDes network

Values and attitudes

For a passing grade on the thesis project the student must demonstrate an ability to evaluate his or her own project and those of others in terms of relevant scientific, social and ethical aspects. 

Student works independently on the thesis project. The work is to be carried out individually. The student is responsible for the structure, content, and significance of the given information, together with the value of the work. Third counselors and shared works have to be mentioned. Student is reminded that plagiarism is forbidden.

• demonstrate in-depth knowledge in his or her chosen area of research/technology. 
• demonstrate an ability to holistically, critically, independently and creatively identify, formulate and manage complex issues;
• demonstrate an ability to participate in research or development work and in so doing, contribute to the development of knowledge;
• demonstrate an ability to plan and with scientific and engineering methods, carry out qualified assignments within specified limits;
• demonstrate an ability to critically and systematically integrate the knowledge acquired in key and qualifying courses in the Programme; 
• demonstrate an ability to, on both national and international levels, clearly report and discuss his or her conclusions and the knowledge and arguments on which they are based both orally and in writing;
• independently identify relevant sources of information, perform information searches, evaluate the relevance of the information and use proper referencing techniques.

Completed M1 FIPDes

Integrated analysis of the effects of formulation and processing methods on the functional properties of food, in relation to composition, operating conditions, and transport phenomena.

1. The course will present unit operations such as spray drying, freeze-drying, emulsification, high-pressure processing, and other thermomechanical texturizing processes. These will be approached through an understanding of the physical and chemical principles governing food structure and the relationship between formulation, process operating conditions, and product functional properties. Selected examples will be presented, drawing on the research experience of the lecturers, to illustrate concrete and innovative applications in the food industry. 
2. The methodologies covered will include dimensional analysis to account for scaling changes, as well as the study of transport phenomena, enabling the prediction of the effects of processes on food products. These approaches will also be illustrated with examples from the instructors' experience, incorporating real-world cases and innovative applications in the food industry. 
3. Students will apply the concepts studied to practical cases thus becoming active participants in their own learning. This approach will allow them to illustrate how to consider the properties of the product and their evolution in order to adapt the operating conditions of the processes and the product formulation.

After this course unit, students will be able to: 

• Understand the influence of formulation and processes on the functional properties and structure of food.

 • Apply experimental and theoretical methods to characterize the structure and functional properties of food. 

• Adapt the operating conditions of processes and product formulations according to the quality and functionality objectives of a food product.

 • Develop an integrated approach combining theory and experimentation to solve complex food processing problems.

The unit is completed through lectures (24h) and practical work (24h) with complementary approach. 

Lectures provide the theoretical and methodological foundations necessary for understanding the phenomena involved in food formulation and processing. They allow students to explore unit operations using recent examples of technological innovation and new food development. 

Practical work offers students the opportunity to apply their learning to concrete experimental situations in the form of projects. These projects aim to develop students' scientific autonomy and teamwork skills. Each group (3-5 students) chooses a case study proposed by teachers, designs and implements the experimental protocol under the supervision of a teacher, and then analyzes the results. 

This integration of lectures and practical work fosters an active learning approach, where scientific reasoning is informed by experimentation and vice versa.

The students present their result to other students allowing to develop skills for communication.

Definition of experimental strategy to answer a question 

Application of analytical methods for characterizing the structure and functional properties of food.

 Interpretation of experimental data to establish the relationships between formulation, processes, structure, and functional properties of food.

 Presentation of experimental results based on a critical analysis of the scientific literature and/or additional technical information.

 Proposal of innovative solutions or adjustments based on the experimental results.

Food Science and Technology Edited by Geoffrey Campbell-Platt 2009

One module to choose among a list.

Completed M1 FIPDes

Fundamentals in process engineering (writing mass and energy balances) and in materials processing technologies (heat treatment, separation) 

Basic knowledge of Python coding 

Basic knowledge of chemical or biochemical kinetics

Review of Modelling and Python 

• Review of Mass/Energy Balances 
• Basic Python structures, useful libraries (numerical, plotting)

Regression and Parameter Estimation 

• Fitting Simple Models from Experimental Data 
• Goodness-of-Fit Criteria

Modelling Reactions and Transformation Phenomena 

• ODE Systems, Numerical Solution 
• Parameter Identification in ODEs

Modelling Unit Operations 

• Coupled Mass/Energy Balances 
• Consideration of Product Quality and/or Total Annual Cost

Coupling of Operations and Process Modelling at the Scale of a Workshop or the Entire Industrial Site 

• Transformation Sequences 
• Scenario Analysis and Optimization Supervised Projects in the Computer Lab

This course provides training in modelling phenomena encountered in material transformation processes (unit operations, reactions, degradation, etc.). Using experimental datasets, students learn to formulate a mathematical model, estimate its parameters, analyze the goodness of fit, and use the model to simulate and optimize a complete process. The course utilizes the Python programming language for numerical solutions (ODEs, optimization, graphical representation) and case studies from the food processing and process engineering sectors. 

Upon completion of this course, students will be able to: 

- Calculate the parameters of a mathematical model by fitting it to experimental data using a sum-of-squares function, and evaluate the regression coefficient and confidence intervals associated with each parameter. 

- Write overall mass balances at the scale of one or more coupled chemical reactions and solve them to calculate constituent concentrations using an ordinary differential equation (ODE) solver. Use the optimization function to identify the parameters present in the ODEs. 

- Write overall mass and energy balances at the scale of a unit operation in a material transformation process and solve them to calculate mass flow rates and temperatures. Combine these parameters with elements that characterize the state of the product (e.g., degradation of microorganisms or nutrients) or the cost of the operation to consider optimization possibilities. 

- Combine different unit operations to reconstruct a transformation process and analyze the impact of the parameters of each unit operation to propose an optimal route. 

- Use Python to automate calculations, generate graphical representations, and interpret the results.

Tutorials for reviewing balance sheet writing and introducing Python functions. 

Group project for modelling the transformation process.

Acquire and mobilize fundamental and specialized knowledge 

- Acquire and use basic and advanced disciplinary knowledge 

- Integrate knowledge within a disciplinary or multidisciplinary approach 

- Work in groups on a modeling project and communicate the results