But du cours
Course objectives To understand current and emerging tropical agri-food sectors and the tools used to enhance these sectors.
Intended learning outcomes To know the main production and processing sectors for foods, both traditional and emerging, in tropical regions
To identify technological and biotechnological tools for valorizing tropical agroresources, in line with agro-ecology goals and industrial performance to support the competitiveness of agri-food businesses.
Acquis d'apprentissage visés
Select and size equipment based on the target finished product
Prérequis
Functional properties of foods; food safety; food engineering (unit operations, processes, and food preservation)
Programme
- Positioning of food production within sectors.
- Traditional and industrial processing in tropical environments.
- Current technological developments, notably addressing co-product valorization.
- Sectors, markets, valorization, stabilization, and control of variability in biomolecules from fresh and processed tropical agroresources.
- Development potential of these resources with an impact on local economies.
The sectors studied will relate to the development of high-value-added products (coffee, vanilla, cocoa, aromatic plants); the sugar industry; cereals, roots, tubers, and starchy fruits; meats; ranges of fruits and vegetables. Teaching and seminars are provided by local agri-food professionals, academic researchers, and CIRAD researchers…
Modalités d'évaluation
Continuous assessment, individual knowledge evaluation, oral presentations, report
Supports
Course materials provided