Descriptif

Aim:
The purpose of this course is to give students some examples of interactions between product and process in food construction.
Students will especially focus their work on formulation influence and process impact on structuring phenomena or/and on functional properties and quality of food products.
The impact of processes will be analyzed through previously studied characterization techniques regarding texture and structure, besides functional properties (organoleptic and / or nutritional).

Content:
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.