[{"command":"insert","method":null,"selector":".course-modal-ajax-placeholder-963892","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  Comprehensive Food Science and Analysis\n\u003C\/h2\u003E\n                  \u003Cdiv class=\u0022field-spacing\u0022\u003E\n        \u003Cdiv class=\u0022field__label h3 dash\u0022\u003EECTS :\n          5\n        \u003C\/div\u003E\n      \u003C\/div\u003E\n                  \u003Cdiv class=\u0022field-spacing\u0022\u003E\n        \u003Cdiv class=\u0022field__label h3 dash\u0022\u003ESemestre calendaire :\n          Semester 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\u003ECours magistraux :\u003C\/span\u003E\n                                      \u003Cspan\u003E21\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\u003ETravaux pratiques :\u003C\/span\u003E\n                                      \u003Cspan\u003E3\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\u003ETravaux dirig\u00e9s :\u003C\/span\u003E\n                                      \u003Cspan\u003E27\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\u003EApprentissage autonome :\u003C\/span\u003E\n                                      \u003Cspan\u003E9\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\u003EFood biotechnology or food science\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\u003EThe courses present\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003Ei) the main mechanisms for structuring food products (gelation, thickening, crystallization, foaming, emulsification, etc.) considering the different macronutrients (protein, polysaccharides, lipids). It considered also the method to characterize the properties\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;ii) the mechanism for controlling organoleptic properties such as colour and flavour through formulation and chemical reactivity\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003Eiii) the strategies to analyse food product composition and structural properties and sensorial perception\u003C\/p\u003E\n\u003Cp\u003Eiv) the bioprocess such as fermentation considering the kinetics of growth and metabolism of microorganism to develop properties such as structure or aroma.\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003Ev) The main risk (microbiology and chemical) that should be assessed and the legislation.\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\u003EObjectifs d\u0026#039;apprentissage\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cul\u003E\n\u003Cli\u003E\u003Cstrong\u003EExplain the reactivity and functionality of food components\u003C\/strong\u003E (protein, carbohydrate, lipids), in relation with their structure\u003C\/li\u003E\n\u003Cli\u003EExplain the microbial processes related to \u003Cstrong\u003Efermentation and\u003C\/strong\u003E Quantify the kinetics of microbial growth and production of fermented food and bioproducts by microorganisms\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EBe able to explain the overall principle of the \u003Cstrong\u003Emain food characterization\u003C\/strong\u003E methods (rheology, spectral methods, chromatography)\u003C\/li\u003E\n\u003Cli\u003EIdentify the sanitary risk (chemical\/microbiological) and define\/estimate the risk\u003C\/li\u003E\n\u003Cli\u003EDefine the basic elements about individual diversity product preference and consumer understanding (food choice, hedonic testing, role of context)\u003C\/li\u003E\n\u003Cli\u003EDefine the methods to evaluate and understand perception using sensory test in compliance with best practices (choice and presentation of products, definition of questions and instructions, etc.)\u003C\/li\u003E\n\u003C\/ul\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\u003EAfter an introductive lecture, a\u0026nbsp;fair distribution of time is defined between the 3 disciplines (Food structure, chemistry and microbiology) \u003Cstrong\u003Electures and tutorial\u003C\/strong\u003E (43h)\u003C\/p\u003E\n\u003Cp\u003EA case study of commercial\u0026nbsp; product is analysed by group :\u0026nbsp;Starting from the label, envision what is the \u003Cstrong\u003Erole of the ingredients and\u003C\/strong\u003E \u003Cem\u003E\u003Cstrong\u003Eprocess\u003C\/strong\u003E\u003C\/em\u003E that could be responsible for the \u003Cstrong\u003Eorganoleptic\u003C\/strong\u003E and \u003Cstrong\u003Enutritional\u003C\/strong\u003E properties of a given product. A short presentation to the cohort. At mid-time, a seance with mind mapping is proposed to implement with the knowledge from the module.\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003EA final \u003Cstrong\u003Eintegrative tutorial\u003C\/strong\u003E, to be prepared by the students, is proposed to highlight the complementarity between the 3 disciplines in the construction of product properties. The milk processing to yogurt is used as a support\u003C\/p\u003E\n\u003Cp\u003ETime is allocated for independent study within the timetable to work on new material and prepare for tutorials.\u0026nbsp;A question-and-answer session is scheduled with students before the exam.\u003C\/p\u003E\n\u003Cp\u003EThe acquisition of the knowledge and the ability to mobilize it are evaluated through a written exam considering a case study.\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\u003EModalit\u00e9s p\u00e9dagogiques particuli\u00e8res\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cp\u003EA visit of Grignon experimental farm is organised to deal with the sustainability.\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\u003Col\u003E\n\u003Cli\u003E\u003Cstrong\u003EIntegrate concepts\u003C\/strong\u003E coming from different fields (biochemistry, microbiology, physico-chemistry\u2026) and use them to solve a new practical case.\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EEvaluate the role of raw material components\u003C\/strong\u003E in the development of food structure and\/or organoleptic properties during processing or conservation.\u003C\/li\u003E\n\u003Cli\u003ETake into consideration the \u003Cstrong\u003Econsumer perception and preference\u003C\/strong\u003E\/ food choice and \u003Cstrong\u003Etest associated.\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ECombine the microorganisms\u003C\/strong\u003E and the fermentation methods for the production of fermented food products or bioproducts.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EBe able to take \u003Cstrong\u003Efood safety\u003C\/strong\u003E into consideration either microbiological risk and predictive \u003Cstrong\u003Emicrobiology or chemical biocontamination\u003C\/strong\u003E with concern to the law\u0026nbsp;from the raw material to the end life of product.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003ESuggest an experimental design (instrumental\/sensory) to answer a characterization problem and analyze a food product.\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\u003EBibliographie\u003C\/div\u003E\n                        \u003Cdiv class=\u0022mt-5 text-justify\u0022\u003E\n                                      \u003Cspan\u003E\u003Cul\u003E\n\u003Cli\u003EBelitz H.D., Grosch W., Scieberle P. (2004). Food chemistry (3rd revised edition), Springer Ed.\u003C\/li\u003E\n\u003Cli\u003EGordon L. Robertson (1993). Food packaging, Principles and practice. New york, Marcel Dekker Ed.\u003C\/li\u003E\n\u003Cli\u003EAn introduction to food colloids. Dickinson, E., Oxford university press, Oxford, 1992\u003C\/li\u003E\n\u003Cli\u003EMicrostructural principles of food processing and engineering. Aguilera, J.M. et al., Aspen Publishers, Inc., Davis, 1999\u003C\/li\u003E\n\u003Cli\u003ERehm H.J., Reed G., P\u00fchler A., Stadler P. (2001). Biotechnology (2nd edition), VCH Ed.\u003C\/li\u003E\n\u003C\/ul\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}]