Descriptif
Aims:
Make students reflect on the new issues generated by the scale change when passing from a “kitchen prototype” to the industrial scale. Plan, carry out and evaluate a scale-up process on concrete cases issued from the DIT food prototype showcase.
Put the students into a project management situation working on a practical case.
Allow the students to develop and improve capacities in terms of project management, in particular in the context of research and innovative project, team working.
Content:
-Project work at experimental kitchen and pilot scale .
-Selected lectures on specific topics to help students in addressing their questions (i.e. scale-up challenges; food & flavour formulation);
- Multidisciplinary tutoring on process, flavourings, food safety, sensory, usage, culinary and packaging issues.
All the issues will include a "theoretical" part and a practical part (lab., kitchen, pilot and semi-pilot scale).
Objectifs pédagogiques
- Be able to apply the values of inquiry, reflexion, evidence-based thinking and collegiality.Be able to integrate knowledge from different fields.Be able to apply the principles and processes that underpin food development, including engineering, culinary and scientific aspects.Be able to apply advanced and specific innovation and design knowledge in the field of product and process engineering.Get insight and awareness of industrial practices throughout the whole food supply chains, from raw materials to consumers.Be able to plan, carry out and manage a product innovation project comprising formulation and industrial scale-up.Be able to work effectively in a multidisciplinary team
- Interpersonal skills.Cultural awarenessEntrepreneurial abilitiesProblem-solving analytical skillsCreativityPerformance-oriented abilities
- CM : 10
- TD : 10
- TP : 40
Diplôme(s) concerné(s)
Parcours de rattachement
Domaine Université Paris Saclay
Biodiversité, Agriculture et alimentation, Société, environnement.Pour les étudiants du diplôme Accueillis en master (erasmus et autres prog.)
Translator
Pour les étudiants du diplôme MASTER - NUTRITION ET SCIENCES DES ALIMENTS
Translator Completed M1 FIPDes
Format des notes
Numérique sur 20Pour les étudiants du diplôme Accueillis en master (erasmus et autres prog.)
Vos modalités d'acquisition :
L'UE est acquise si Note finale >= 10
- Crédits ECTS acquis : 8 ECTS
Le coefficient de l'UE est : 8
Pour les étudiants du diplôme MASTER - NUTRITION ET SCIENCES DES ALIMENTS
Vos modalités d'acquisition :
Oral project defense (60% of the final grade) + Report summarizing the course (40% of the final grade)
L'UE est acquise si Note finale >= 10- Crédits ECTS acquis : 8 ECTS
Le coefficient de l'UE est : 8
Programme détaillé
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Mots clés
Creativity, Learning by doing, Formulation, Transversality, Multidisciplinary tutoring, Performance-oriented abilities, Project work, Process engineering, Industrial scale-up, Teamwork, Cultural awareness, Product development, Project managementSupport pédagogique multimédia
