[{"command":"insert","method":null,"selector":".course-modal-ajax-placeholder-964051","data":"\u003Cdiv class=\u0022container content-rte\u0022\u003E\n  \u003Cdiv class=\u0022row\u0022\u003E\n    \u003Cdiv class=\u0022box col-md-6 bg-primary text-white\u0022\u003E\n      \u003Ch2 class=\u0022h1 text-left\u0022\u003E  Product Process Interaction\n\u003C\/h2\u003E\n                  \u003Cdiv class=\u0022field-spacing\u0022\u003E\n        \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EECTS :\n          4\n        \u003C\/div\u003E\n      \u003C\/div\u003E\n                  \u003Cdiv class=\u0022field-spacing\u0022\u003E\n        \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ESemester:\n          Semestre 1\n        \u003C\/div\u003E\n      \u003C\/div\u003E\n            \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ED\u00e9tail du volume horaire\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                          \u003Cspan class=\u0022field__label h4 mt-5 \u0022\u003ELecture:\u003C\/span\u003E\n                                      \u003Cspan\u003E24\u003C\/span\u003E\n                      \u003C\/div\u003E\n                                \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                          \u003Cspan class=\u0022field__label h4 mt-5 \u0022\u003EPractical study :\u003C\/span\u003E\n                                      \u003Cspan\u003E24\u003C\/span\u003E\n                      \u003C\/div\u003E\n                                                                          \u003C\/div\u003E\n        \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ELangue d\u0026#039;enseignement\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003EAnglais\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n        \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EEnseignement \u00e0 distance\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003Enon\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n      \u003C\/div\u003E\n    \u003Cdiv class=\u0022box col-md-6\u0022\u003E\n            \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EPr\u00e9requis\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003ECompleted M1 FIPDes\u003C\/p\u003E\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n        \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EProgramme \/ plan \/ contenus\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EIntegrated analysis of the effects of formulation and processing methods on the functional properties of food, in relation to composition, operating conditions, and transport phenomena.\u003C\/p\u003E\n\u003Col\u003E\n\u003Cli\u003EThe course will present unit operations such as spray drying, freeze-drying, emulsification, high-pressure processing, and other thermomechanical texturizing processes.\u0026nbsp;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.\u0026nbsp;Selected examples will be presented, drawing on the research experience of the lecturers, to illustrate concrete and innovative applications in the food industry.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EThe 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.\u0026nbsp;These approaches will also be illustrated with examples from the instructors\u0027 experience, incorporating real-world cases and innovative applications in the food industry.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EStudents will apply the concepts studied to practical cases thus becoming active participants in their own learning.\u0026nbsp;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.\u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n        \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EObjectifs d\u0026#039;apprentissage\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EAfter this course unit, students will be able to:\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E\u2022 Understand the influence of formulation and processes on the functional properties and structure of food.\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u2022 Apply experimental and theoretical methods to characterize the structure and functional properties of food.\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E\u2022 Adapt the operating conditions of processes and product formulations according to the quality and functionality objectives of a food product.\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u2022 Develop an integrated approach combining theory and experimentation to solve complex food processing problems.\u003C\/p\u003E\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n        \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EOrganisation g\u00e9n\u00e9rale et modalit\u00e9s p\u00e9dagogiques\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EThe unit is completed through lectures (24h) and practical work (24h) with complementary approach.\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003ELectures provide the theoretical and methodological foundations necessary for understanding the phenomena involved in food formulation and processing.\u0026nbsp;They allow students to explore unit operations using recent examples of technological innovation and new food development.\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003EPractical work offers students the opportunity to apply their learning to concrete experimental situations in the form of projects.\u0026nbsp;These projects aim to develop students\u0027 scientific autonomy and teamwork skills.\u0026nbsp;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.\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003EThis integration of lectures and practical work fosters an active learning approach, where scientific reasoning is informed by experimentation and vice versa.\u003C\/p\u003E\n\u003Cp\u003EThe students present their result to other students allowing to develop skills for communication.\u003C\/p\u003E\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n                \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EComp\u00e9tences\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EDefinition of experimental strategy to answer a question\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003EApplication of analytical methods for characterizing the structure and functional properties of food.\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;Interpretation of experimental data to establish the relationships between formulation, processes, structure, and functional properties of food.\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;Presentation of experimental results based on a critical analysis of the scientific literature and\/or additional technical information.\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;Proposal of innovative solutions or adjustments based on the experimental results.\u003C\/p\u003E\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n        \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EBibliographie\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EFood Science and Technology Edited by Geoffrey Campbell-Platt 2009\u003C\/p\u003E\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n        \u003Cdiv class=\u0022field-spacing\u0022\u003E\n      \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ENature de l\u0026#039;\u00e9valuation\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003EEvaluation Continue non Int\u00e9grale\u003C\/span\u003E\n                      \u003C\/div\u003E\n                  \u003C\/div\u003E\n      \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/div\u003E\n","settings":null}]