M2 FIPDes (Food Innovation and Product Design)

Pålsson Henrik.

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.

Completed M1 FIPDes.

•Johansson et al. for STFI/PackForsk, 1997. Packaging Logistics. •Series of articles.

Novembre - Décembre - Janvier.

Lund, Sweden

Pålsson Henrik Wallin Mathias Ristinmaa Matti.

•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.

Completed M1 FIPDes.

•Robertsson G: Food Packaging. •Research articles within packaging material science and packaging logistics.

Novembre - Décembre - Janvier.

Lund, Sweden

Olsson Annika Molina-Besch Katrin.

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.

Completed M1 FIPDes.

•Material distributed at lectures and seminars. •Current research literature: scientific journals and excerpts from theses in the field of packing technology and development. •Course literature will be accessible on Live@Lund (student webportal).

Septembre - Octobre.

Lund, Sweden

Olsson Annika Batingan Paredes Karla Marie.

The major part of the course is devoted to project work, which allows participants to work in teams to experience a systematic design process within the theme of food and packaging innovation. Class sessions will include a mix of lectures and practical exercises related to methods, tools and strategies for food and packaging 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.

Completed M1 FIPDes.

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.

Septembre - Octobre.

Lund, Sweden

Vitaglione Paola Troise Antonio Dario.

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”.

Completed M1 FIPDes.

Reference papers from international scientific journals will be selected and provided to the students.

Octobre - Novembre - Décembre.

Portici, Italy

Sacchi Raffaele Genovese Alessandro Piombino Paola.

Mediterranean traditions, basic ingredients and their use in gastronomy practices. Molecular components of ingredients and events underpinning sensory and health effects of Mediterranean dishes. Examples of fresh cheeses (Mozzarella) and ripened cheeses (Caciocavallo) manufacturing processes. Virgin Olive oil manufacturing and sensory analysis. Vegetables and phytochemicals. Neapolitan Pizza manufacturing. Typical seafoods (canned-in-oil tuna, salted anchovies). Winemaking technologies, wine components (acids, flavours, polyphenols) and wine sensory analysis. Typical processes and food pairs of Mediterranean gastronomy: marinade with lemon and vinegar, frying in virgin olive oil, earthenware (terracotta) cooking of tomato sauce and vegetables. Official and advanced analytical methods applied to the control of quality, freshness and purity of olive oil, wine and cheese. Sensory evaluation of virgin olive oil, wine and cheese.

Completed M1 FIPDes Basic knowledges on food chemistry and technology.

Technical and scientific papers, part of books and original presentations will be collected during the Module and fournished weekly to the students. A detailed list of the bibliography recommended will be available at the end of the Module.

Octobre - Novembre - Décembre.

Portici, Italy

Mauriello Gianluigi Annachiara De Prisco.

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.

Completed M1 FIPDes.

European legislation on Food Safety, Microbiology of fermented foods (Brian J.B. Wood), Molecular techniques in the microbial ecology of fermented foods (L. Cocolin and D. Ercolini), Probiotics and prebiotics in food, nutrition and health.

Octobre - Novembre - Décembre.

Portici, Italy

Vitaglione Paola.

•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.

Completed M1 FIPDes.

•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.

Octobre - Novembre - Décembre.

Portici, Italy

Masi Paolo Di Pierro, Prospero Sorrentino, Angela.

Learn how to realize food innovation on a pilot scale and problem solving.

Completed M1 FIPDes.

Octobre - Novembre - Décembre.

Portici, Italy

Susann Hauptvogel.

Cultures, civilization and news offer extensive range of options to make alive and interactive courses.
•History of french life and culture
•How to integrate French culture
•Local mentality
•first aid kit
•company culture
•How to make CVs
•How to make a cover letter
•How to manage a job interview.

Completed M1 FIPDes.

Septembre - Octobre - Novembre - Décembre.

Massy

Hervé This.

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
2. Traditional cuisine:
3. Molecular Cuisine: introducing new tools, new methods, new ingredients
4. Note by Note Cuisine: food for tomorrow
5. Methodology.

Completed M1 FIPDes.

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

Septembre - Octobre.

PARIS

Hervé This Delphine Huc-Mathis Gérard Cuvelier Giana Perré Stéphanie Passot.

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.
Seven half-days conferences are complemented by the study of a concrete case (based on a recent scientific publication) driving students teams on the the following systems and applications: thickened solutions and gels, emulsions, foams, suspensions of solid particles, amorphous and crystalline solid states, powdery and agglomeration phenomena. In each case the theoretical basis of the relevant mechanisms, the applications, the processing aspects, and the characterization methods will be addressed.

Completed M1 FIPDes.

Septembre - Octobre - Novembre - Décembre.

Massy

Maillard Marie-Noëlle Giampaoli Pierre Rega, Barbara Roux Stéphanie Masson Marine.

The module is shared with French local students. The courses are thought in English but basic French skills are recommended for an easier communication during the team-works.
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 (Maillard reaction; Lipid oxidation; vitamin degradation), role of ingredients, key precursors and process parameters; basics of chemical kinetic modelling; Exploring the relationships between structure and reactivity ; Exploring the relationships between product formulation, texture and reactivity; Cooking/emulsion technology; Methods of experimental design ; practice of experimental techniques linked to the measurement of specific properties or molecular markers (antioxidant power, flavour analysis, chemical composition, oxygen diffusion, spectrophotometric and chromatographic techniques ).

Basic knowledge of food science and process engineering Completed M1 FIPDes.

Bibliography given at the beginning of the course; literature on the Online teaching platform.

Novembre - Décembre.

Massy

Barbara Rega Marwen Moussa, Agnès Marsset-Baglieri Stéphanie Roux Florence Dubois-Brissonnet.

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 & flavor formulation, food control, food process design);
•Multidisciplinary tutoring;
•Subjects will include both "theoretical" and practical part (lab., kitchen, pilot and semi-pilot scale).

Completed M1 FIPDes.

•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 •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.

Septembre - Octobre - Novembre.

Massy

Virginie Langlois.

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.

Completed M1 FIPDes.

Septembre - Octobre.

Mathieu Cladière Céline Domange Agnès Lelievre Barbara REGA Philippe Schmidely Valérie Camel.

The principles of the assessment and management of risk linked to food safety. During the module we will mobilize case studies to illustrate the similarities and differences between food chains in terms of risk management. The teaching is based on a balanced distribution of classes, tutorial, group work, and visits. The lectures will be given by experts on their topics from AgroParisTech departments and from the research or industrial field. Part of the course is based on project work, where the students should analyse a recent food safety case study.

Completed M1 FIPDes.

Octobre - Novembre.

PARIS

Anne Saint-Eve Jean-Marc Sieffermann Edith Pajot Christine Baly.

Souvent méconnue et peu enseignée la physiologie de la perception sensorielle et du plaisir est à la base de nos comportements de consommation. Les découvertes très récentes dans ce domaine (notamment sens chimiques et neurosciences) et saluées par des prix Nobel de médecine/physiologie, le rendent particulièrement attrayant.

Completed M1 FIPDes.

Octobre - Novembre.

Massy

Violaine Athès-Dutour Véronique Bosc Murielle Hayert Stéphanie Passot Stéphanie Roux Christelle Turchiuli.

The studied unit operations, as drying, freeze-drying, emulsification, expansion, and other texturing thermo mechanical processes offer large possibilities to structure food or PAI, leading to complex food systems very rich to study.
During the experimental part, the project will be the occasion to illustrate how to take into account product properties and its evolutions to optimize process operating conditions and product formulation.
The given lectures will propose a good complement to the experimental approach of the project, to open towards examples of innovation and technological evolutions, guided by a better respect of product quality, a reduced environmental impact, or even getting an original functionality.

Completed M1 FIPDes.

Octobre - Novembre.

Massy

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.
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 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.

Completed M1 FIPDes.

Janvier - Février - Mars - Avril - Mai - Juin.

Lund, Sweden

Paola Vitaglione Paola Piombino.

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.

Completed M1 FIPDes.

Janvier - Février - Mars - Avril - Mai - Juin - Juillet.

Portici, Italy

Marwen MOUSSA Barbara REGA.

Internship.

5 to 6 months internship
The Msc. thesis project includes:
•A complete bibliographic study in English. The general outline should go through the state of the art and progressively come out to the scientific questions linked to the Msc. thesis and the approach designed to answer them. A dedicated section should develop the "Food Innovation" aspects in link with the Msc. thesis project. An oral presentation of the bibliographic study is required in December.
•Participation to the Msc. thesis workshop on May. The aim of this workshop will be to make a mid-term presentation of the ongoing internship and to take profit of questions and discussion with teachers and colleagues. Presentations are done using posters and will not be evaluated.
•A written internship report (Thesis) in English.
•An oral defense of the Msc. Thesis in English: 20 min presentation followed by 25 min of questions/discussion (early July).
•An executive summary in English to be added to a yearbook of abstracts.
•A dissemination action (poster or flash oral communication) to be presented at the moment of the Diploma ceremony which will be hold during the Introduction Module (FIPDes Seminary) at Y+2.

Completed M1 FIPDes.

Janvier - Février - Mars - Avril - Mai - Juin - Juillet.

Massy