Descriptif
Aim:
Development of innovative food.
Content:
Learn how to realize food innovation on a pilot scale and problem solving.
Development of innovative food.
Content:
Learn how to realize food innovation on a pilot scale and problem solving.
Objectifs pédagogiques
- Knowledge and understanding: how to design an industrial process to realize on large scale a novel food. How to recognize process critical points, the origin of the problem and the possible solutions.
- Skills and abilities: capability to solve problems which may arise during novel food preparation on a pilot scale.
Diplôme(s) concerné(s)
Domaine Université Paris Saclay
Biodiversité, Agriculture et alimentation, Société, environnement.Format des notes
Validé / non validéPour les étudiants du diplôme Accueillis en master (erasmus et autres prog.)
Pour les étudiants du diplôme MASTER - NUTRITION ET SCIENCES DES ALIMENTS
Vos modalités d'acquisition :
Assessment:
Oral presentation of the results of an individual project on the development of a healthy food.
- Crédits ECTS acquis : 6 ECTS
Le coefficient de l'UE est : 6
Programme détaillé
