M1 FIPDes (Food Innovation and Product Design)

Véronique Bosc,_x000D_ Catherine Béal,_x000D_ Valérie Camel,_x000D_ Julien Delarue,_x000D_ Florence Dubois-Brissonet,_x000D_ Luc Eveleigh,_x000D_ Sophie Landaud,_x000D_ Marie-Noëlle Maillard,_x000D_ Barbara Rega,_x000D_ Anne Saint-Eve,_x000D_ Jean-Marc Sieffermann.

The course is based on lectures (22h), tutorial work (30h) and personal work to prepare the tutorial work (15h). It deals with food component reactivity and functionality, microbiological process, food analysis (e.g. rheology, sensory analysis), food safety and the role of packaging in food preservation. All these topics will be integrated in a final case study. A visit of Grignon experimental farm will be organised.

​- Belitz H.D., Grosch W., Scieberle P. (2004). Food chemistry (3rd revised edition), Springer Ed. _x000D_ - Gordon L. Robertson (1993). Food packaging, Principles and practice. New york, Marcel Dekker Ed. _x000D_ - An introduction to food colloids. Dickinson, E., Oxford university press, Oxford, 1992_x000D_ - Microstructural principles of food processing and engineering. Aguilera, J.M. et al., Aspen Publishers, Inc., Davis, 1999_x000D_ - Rehm H.J., Reed G., Pühler A., Stadler P. (2001). Biotechnology (2nd edition), VCH Ed.

Septembre - Octobre - Novembre.

Massy

Violaine Athès,_x000D_ Marwen Moussa, _x000D_ Stéphanie Passot, _x000D_ Giana Perré, _x000D_ Cristian Tréléa, _x000D_ Hedi Romdhana,_x000D_ Barbara Rega.

The course is based on 13 sessions, each session including a short lecture on theoretical aspects coupled to tutorials on practical problems. The final exam consists of classical problems encountered in food engineering, to resolve in a limited time.

Singh, R. Paul & Heldman, Dennis, R. (2013). Introduction to Food Engineering, Fifth Edition, Elsevier: Burlington, MA, USA.

Septembre - Octobre - Novembre.

Massy

Susann Hauptvogel,_x000D_ Laura Encabo,_x000D_ Sabrina Belbachir.

Levels groups will be formed at the first week, to suit better for the student._x000D_
Cultures, civilization and news offer extensive range of options to make alive and interactive courses._x000D_
•History of french life and culture_x000D_
•How to integrate French culture_x000D_
•Local mentality_x000D_
•first aid kit_x000D_
•company culture_x000D_
•How to make CVs_x000D_
•How to make a cover letter_x000D_
•How to manage a job interview.

Septembre - Octobre - Novembre - Décembre.

Massy

Barbara Rega,_x000D_ Marwen Moussa,_x000D_ Giana Perré.

The philosophy behind the EMMC-FIPDes will be presented. Introductory lectures on the main challenges of the food innovation will be given by the teaching staff of Consortium institutions and by guest lecturers from the professional sector and foreign universities. Round tables about interculturality and food culture will be also organised in order to introduce students with European food culture, society and R&D issues. A scientific international workshop and the diploma ceremony are also organised during this week. . A visit of a food firm will close the week.

Septembre.

PARIS

Barbara Rega,_x000D_ Agnès Marsset-Baglieri, _x000D_ Delphine Huc-Mathis,_x000D_ Stéphane Lagorce.

Principles of formulation engineering, from the methodology to the definition of the statement of work/specifications (cahier des charges). Towards the industrialization goals: from recipe to pilot scale: which challenges, which tricks? _x000D_
Formulation of food flavorings, technological frame and practical work: which solution for which problem?_x000D_
Approaches and examples of nutritional food formulation._x000D_
Application examples of statistical tools for formulation._x000D_
The module is based on a balanced distribution of lectures, practicals and teamwork. The lectures will be given by experts on their topics from the research or the industrial field. Part of the course is based on project work, where the students should analyse a case study and propose solutions concerning a formulation issue. The output of the project will be assessed at the end of the module as the main evaluation deliverable together with the active involvement of each student.

​-Formulation Engineering of Foods, J. E. Norton, P. Fryer, I. T. Norton (Edts), 2013.ISBN: 978-0-470-67290-7. Food Processing E-Book: Label it clean! Oct 2014: http://www.foodprocessing.com/assets/wp_downloads/pdf/2014/FP1410-NatOrgIngred-eBook-v2.pdf_x000D_ -Conception raisonnée des aliments: une approche multidisciplinaire de la formulation, 2013. C. Michon Ed. Les Cahiers de formulation, N°16. http://infodoc.agroparistech.fr/index.php?lvlnotice_display&id165914.

Janvier.

Massy

Giana Perré_x000D_.

This module concerns the different steps and issues of R&D projects. _x000D_
Groups of 5 students will be in charge of a precise mission in order to answer to a specific industrial question on product/process issues (e.g. reformulation issues, eco-conception of product or processes, etc.). Students' work will be divided among literature review, experimental part (if applicable), technical and scientific reporting (oral and written).

Concept research in food product design and development. : H.R. Moskowitz ; S. Porretta ; M. Silcher ; AMES : Blackwell Publishing ; 2005._x000D_ New food product development. From concept to marketplace. : G.W. Fuller ; Boca Raton : CRC Press ; 2005.

Septembre - Octobre - Novembre - Décembre - Janvier.

Massy

Marine Masson.

Probabilities, evaluation of parameters, confidence intervals, chi-square, Student's t test, linear and multiple regressions, analysis of variance and covariance, descriptive statistics._x000D_
The programme is designed to give participants an understanding of the concepts and techniques needed for the statistical analysis of experimental data, and why these methods are necessary in experimental sciences.

R. Gordon, M.Pickering, D. Bisson, "Uncertainty Analysis - the 'Worst Case' Method", J. Chem. Educ. 1984, 61, 780-781_x000D_ J. C. Miller, J. N. Miller, Statistics for Analytical Chemistry, New York : Ellis Horwood PTR Prentice Hall, 1993.ISBN 0-13-030990-7.

Septembre - Octobre - Novembre - Décembre - Janvier.

Massy

Delphine Huc-Mathis.

The characteristics of a food product are defined, in large part, from properties, structure and sensory descriptors. It does not restrict to simple composition parameters. A rational approach to developing a new product based on the prior establishment of specifications, compiling a set of characteristics of structure and texture in particular that you take as many goals. This approach is also used to establish the basics of quality control or to copy an existing product._x000D_
• Courses (5%) with different structure types of food materials according to product families, ingredients and processes used._x000D_
• Concrete cases conducted within the time set aside for education: _x000D_
1)bibliographic study (40%): each pair deals with the case of structuring a product type (for example: salad dressing, cream cheese, extruded products, bread dough ...) _x000D_
2)experimental work (40%): Making of a product in the laboratory (e.g. sponge cake, cream dessert) and discussion on the contribution of each ingredient and the various process steps of structuring_x000D_
• Presentation of the concrete to all followed by a written exam asking questions about the concrete cases presented.

Basic knowledge about food component (proteins, lipids et sugars).

Aguilera J.M., Stanley D.W. Microstructural principles of food processing and engineering. 2e ed. Davis: Aspen _x000D_ Publishers Inc., 1999_x000D_ Blanshard J.MV, Mitchell J.R. Food structure. Its creation and evaluation - 44th Nottingham eastern school in _x000D_ agricultural science. London: Butterworths, 1988_x000D_ Mohsenin N.N. Physical properties of plant and animal materials. Structure physical characteristics and _x000D_ mechanical properties. New-York : Gordon and Breach Science Publishers, 1980.

Novembre - Décembre.

Massy

Gwenola Yannou-Le Bris, _x000D_ Caroline Penicaud,_x000D_ Nathalie Frascaria.

Theoretical lessons on sustainable issues in European food sector. Initiation on the Life Cycle Assessment method and its use for the eco-design. PhD presentations of their research subjects and of their results in connection with some of the different sustainable issues. Industrials and associations illustrations given by some members of these organizations.

Septembre - Octobre.

Massy

Gwenola Yannou-Lebris,_x000D_ Ghislaine Tamisier,_x000D_ Judith Ellison.

The project management is based on group work sessions tutored by a project management expert and reviews of project conducted. These reviews of project will be assured under the supervision of two professors, in charge of the project management aspects and of the technical aspects of the junior project._x000D_
The creativity part show different tools, throught the exemple of the Innovation project in DIT. The intercultural aspects are treated with tutorials and groups activities. We speak about what cultures means, how you can live and work together, with a specific multicultural groups. Topics such the different aspect of the French culture, specific rules in the university in France, how you can communicate in a group, make a dynamic presentation... are presented with different media: students role-play, open discussion, learning game etc. They also develop together how this unique FIPDes experience could be valorize on the personal and professional plan.

James P Lewis, Fundamentals of Project Management, American Management Association, ISBN 0 8144- 0879-6._x000D_ Partington, D, The project management of organizational change, International Journal of Project Management, Vol. 14, Issue1, p 13-21._x000D_ Corbel, J-C., Management de projet – Fondamentaux, méthodes, outils, Eyrolles_x000D_ Corbel, J-C., L'essentiel du management de projet, Eyrolles.

Septembre - Octobre - Novembre - Décembre - Janvier.

Massy

Luc Eveleigh, _x000D_ Mathieu Cladière, _x000D_ Nastaran Manouchehri, _x000D_ Nathalie Locquet.

Treatment of the sample for the laboratory, Chemical analyses, Experimental design, sampling, calibration, validation, Data analysis, Chromatographies, Spectrometries._x000D_
This teaching programme provides a method of reflection, elements of metrology and practical knowledge of a range of measurement instruments that are useful in the areas of biology, chemistry, pharmacy and food science for both research and industry (research and development, control of products and processes).

J.R.J Paré and J.M.R Bélanger, Instrumental methods in food analysis, Elsevier. 1997. ISBN 0-444-81868-5.

Novembre - Décembre.

PARIS

Anna Cruikshank Rick Nally Fiona Walsh.

Instruction is by means of lectures and case study presentations. The case method will be an important means of enabling students to apply key concepts in a practical context. The case studies will be action or problem oriented. Students are expected to undertake a high degree of self-directed learning for this programme and as such, are expected to have read the relevant programme material prior to coming to class and are expected to actively contribute to class discussions on this material.

Février - Mars - Avril - Mai.

Dublin, Ireland

Anna Cruikshank Mary Friel.

Development of Food Law Procedures and History. National Law v. EU Law in the food regulatory area. Introduction to EU and its institutions. Cassis de Dijon and the role of case law in the development of EU Food Law. Food Labelling. HACCP/Food Hygiene. Food Quality/Additives/Foods for Particular Nutritional Uses. GMOs and Genetically Modified Foods. Official Controls of Foodstuffs/Food & Veterinary. Food Agencies and the European Food Authority. Future of Food Law Hygiene package, Evaluation of Private Standards Unit International Perspectives Codex Alimentarius/WTO/Hormones/GM Foods.

Février - Mars - Avril - Mai.

Dublin, Ireland

Kathleen Farrell Margaret Connolly.

The module will provide the theoretical underpinning and practical application of Marketing communications and consumer behaviour which is central to the successful operation of any enterprise in the food and culinary arts related industries. The Marketing Communications component of the module addresses a number of current perspectives and schools of thought in the marketing communications arena pertaining to integrated marketing communications, branding, on-line communications and ethical considerations. The Consumer Behaviour component addresses the nature of consumers in terms of behaviour, attitudes, consumption and culture. The module also assesses the relevance and application of these perspectives in the marketplace.
This module will be delivered by way of lectures and presentations followed by class discussion. Other learning resources may include nominated websites. Guest lecturers may also contribute where applicable. Throughout the module the students are encouraged to undertake independent reading to supplement and consolidate what is being learnt in lectures and to broaden their individual knowledge and understanding of the subject.

Février - Mars - Avril - Mai.

Dublin, Ireland

Kathleen Farrell.

This module focuses on providing the knowledge and the interrelated skills required to commercially develop a new food/beverage business product and idea from concept to fruition. The teaching strategies will be learner centred and include a variety of approaches including: debates Lectures; Case Studies; Guest Lecturers, site visits and seminars.

Février - Mars - Avril - Mai.

Dublin, Ireland

Cruickshank Anna Cadden Therese Burke Róisín.

This module focuses on the development of a new food product and is a synthesis of the theoretical and applied knowledge in developing a new food product. Prototype development, formulation and use of production equipment. Shelf life and Consumer sensory testing.

New Food Product Development: From Concept to Market PlaceFuller, G.W.Boca Raton, London.2004 Food Product Development: From Concept to the Market PlaceFuller, G.W.London, Chapman and Hall1999.

Janvier - Février - Mars - Avril - Mai.

Dublin, Ireland

Marwen Moussa.

The summer internship is an optional module that terminates the first year of the FIPDes Erasmus Mundus MSc. programme. Possible topics of the summer internship_x000D_
are not restrictive. The content should be in the framework of food innovation and product design topics. It is preferred if the internship offers a practical work in labs,_x000D_
companies, organisations, offices. However, a bibliographic work, a survey, etc directed by a scientific supervisor is accepted.

Aout;Juin;Juillet.

Roisin Burke Paola Piombino.

Each year the contents change according with the expertise of the external professors invited to teach by theoretical and practical activities with special focus on real cases applied in the food industry. The contents are enriched by workshops, conferences and visits in food companies.

Mai - Juin.

Dublin, Ireland