ENG-435 / 2 crédits

Enseignant: Blank Imre

Langue: Anglais


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

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.

Websites

Dans les plans d'études

  • Semestre: Printemps
  • Forme de l'examen: Ecrit (session d'été)
  • Matière examinée: Chemistry of food processes
  • Cours: 2 Heure(s) hebdo x 14 semaines
  • Semestre: Printemps
  • Forme de l'examen: Ecrit (session d'été)
  • Matière examinée: Chemistry of food processes
  • Cours: 2 Heure(s) hebdo x 14 semaines
  • Semestre: Printemps
  • Forme de l'examen: Ecrit (session d'été)
  • Matière examinée: Chemistry of food processes
  • Cours: 2 Heure(s) hebdo x 14 semaines
  • Semestre: Printemps
  • Forme de l'examen: Ecrit (session d'été)
  • Matière examinée: Chemistry of food processes
  • Cours: 2 Heure(s) hebdo x 14 semaines
  • Semestre: Printemps
  • Forme de l'examen: Ecrit (session d'été)
  • Matière examinée: Chemistry of food processes
  • Cours: 2 Heure(s) hebdo x 14 semaines

Semaine de référence

 LuMaMeJeVe
8-9     
9-10     
10-11     
11-12     
12-13     
13-14     
14-15     
15-16     
16-17     
17-18     
18-19     
19-20     
20-21     
21-22