But du cours
Master the steps and parameters of enzymatic and non-enzymatic degradation of foods, to control biochemical modifications in food engineering and improve the sensory and nutritional properties of products.
Acquis d'apprentissage visés
Understand the different stages of food degradation (enzymatic, non-enzymatic, chemical...), understand the consequences of technological treatments on foods.
Prérequis
Structure and properties of macronutrients (proteins, carbohydrates, lipids), food additives, and processing aids.
Programme
Elements of reactivity; Chemical and enzymatic treatments of foods; Biochemical consequences of technological treatments on foods: Lipid oxidation; Enzymatic browning Non-enzymatic browning; Protein alterations (presentation of mechanisms, factors influencing reactions, consequences in food technology); Demonstration of these phenomena on products from major food sectors
- Analytical methods for assessing reactions; - Prevention strategies
- Prediction of chemical and enzymatic alterations based on the water activity of a food.
Modalités d'évaluation
Individual assessment Group report submission for lab work.
Bibliographie
Oxidation reactions Available online: https://www.techniques-ingenieur.fr/base-documentaire/procedes-chimie-bio-agro-th2/procedes-biochimiques-et-chimiques-en-agroalimentaire-42431210/modifications-biochimiques-des-constituants-alimentaires-f3400/reactions-d-oxydation-f3400niv10003.html
Supports
Course materials (PPT) provided.