Chemistry of food processes
Summary
The course will deliver basic knowledge on the principles of food processing and chemical changes occurring during food manufacturing. Specific thermal processes related to transformation of food raw materials will be described along with benefits and challenges to consider.
Content
- Major chemical reactions taking place in food processing (Maillard reaction, lipid oxidation, interactions with polyphenols)
- Physico-chemical changes influencing product quality (aroma, taste, colour, texture, nutritional value)
- The role of water in food processing & preservation (water activity, shelf-life)
- Selected processes used in food preparation & manufacturing, such as
- Thermal processes & inactivation
- Drying & water reduction
- Extrusion
- Separation processes
- Dispersed systems
Keywords
food chemistry, food processing, food technology, quality and safety
Learning Prerequisites
Required courses
Basic chemistry, food chemistry, bio-chemistry
Recommended courses
It is recommended to also follow "Food Biotechnology" by Wilbert Sybesma. Both courses will be given in the spring semester alternating on a 4h weekly basis.
It is also recommended to attend the course "Food chemistry" given by Bernhard Klein igiven n French.
Important concepts to start the course
- Combine knowledge related to chemistry, biochemistry and food technology.
- Interest to learn how chemistry and food processing is applied in food manufacturing to produce safe products with added benefits such as nutrition, taste, and appearance.
- Learn how to select the best suitable technology to achieve the expected target.
Learning Outcomes
By the end of the course, the student must be able to:
- Describe basic principles of food processing
- Describe selected industrial food processes
- Understand chemical changes during food processing
- Understand factors governing food stability
- Describe classical drying processes in food technology
- Describe selected classical preservation methods
- Describe how thermal processes can deliver consumer benefits
- Describe basic safety aspects in food manufacturing
Teaching methods
- Lecture
- Short exercises at the end of each module
- Group or individual presentation on a specific topic (depending on circumstances),
- Exam preparation
Expected student activities
- Attend lectures, interactive approach is appreciated.
- Group work can be presented as a team during the semester.
- A potential visit to a Nestlé research facility will be arranged during the semester (depending on the circumstances).
Assessment methods
Written exam.
Supervision
| Office hours | No |
| Assistants | No |
| Forum | No |
| Others | Q&A during the lectures. Short exercises during the lectures. |
Resources
Bibliography
- Food Chemistry, Belitz/Grosch/Schieberle, 4th ed., Springer, 2009
- Food Processing Handbook, J.G. Brennan & A.S. Grandison, 2nd ed., Wiley-HCH, 2011
- Food Processing Technology – Principles & Practice, P.J. Fellows, 3rd ed., CRC, 2009
Ressources en bibliothèque
Notes/Handbook
Electronic PDF Files to be downlowded from the EPFL site.
Moodle Link
In the programs
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Chemistry of food processes
- Courses: 2 Hour(s) per week x 14 weeks
- Type: optional
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Chemistry of food processes
- Courses: 2 Hour(s) per week x 14 weeks
- Type: optional
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Chemistry of food processes
- Courses: 2 Hour(s) per week x 14 weeks
- Type: optional
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Chemistry of food processes
- Courses: 2 Hour(s) per week x 14 weeks
- Type: optional
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Chemistry of food processes
- Courses: 2 Hour(s) per week x 14 weeks
- Type: optional