Descriptif
Aim:
To acquire the knowledge, understanding and ability to control the chemical reactions occurring during food manufacturing and impacting food quality.
Content:
- Chemical reactions in foods and impact on safety and sensory aspects (Browning reactions, Maillard reaction, Lipid oxidation, Interplay between Maillard reaction and lipid oxidation, Emulsion stability, Proteolysis, Oxidation Peroxidation, Reduction, Enzyme treatments, Formation of volatiles molecules; modification of texture; Color formation; loss of nutritive value, dicarbonyls loading, thermal induced toxicants formation, chemical modifications and safety in gluten-free and lactose-free products)Analytical techniques to evaluate food qualityProteomics, lipidomics and metabolomics applied to healthy food characterizationAntioxidant Capacity of foodsModelling food qualitySensory molecules upon food processing: tastants and volatilesAllergens: legislation, labels and chemical analysisEU directive “Novel food”
Objectifs pédagogiques
- Knowledge and understanding of :
1) the main constituents of quality of healthy foods and nutraceuticals;
2) chemical and biochemical methods of analysis for assessing the chemical safety of foods;
3) legislation of allergens and of “novel foods”.
- Skills and abilities: to master the key chemical reactions in foods; to identify the appropriate markers, techniques and methodologies for food/ingredient quality control also during manufacturing; to assure food/ingredient safety and sensory acceptance.
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:
Written examination and oral presentation of an assigned work.
- Crédits ECTS acquis : 6 ECTS
Le coefficient de l'UE est : 6
Programme détaillé
