But du cours
Implement all knowledge in the food science and technology field to formulate a product (prototype) in partnership with a company in the sector.
Acquis d'apprentissage visés
Develop a simple specification sheet based on predefined constraints (Nutri-Score, anti-waste law, etc.) Design and implement a simple experimental plan Formulate and process a product Adapt and select product characterization methods (physicochemical, rheological, sensory, nutritional, shelf life) according to objectives Understand scientific and technical resources in English
Prérequis
Functional properties of foods Formulation Data Analysis 1 Product Analysis (analytical tools) Sensory evaluation Nutrition 1 General Accounting Applied Marketing in Food Industry Survey Management English Research and documentary monitoring (standards, patents, scientific publications) Eco-design Innovation methodology Unit operations Project management
Programme
On a project proposed by a company in the food industry, students (in pairs or threes) implement all the knowledge in the field to formulate a new product. Students must study, if possible, all aspects of developing a new product, namely: Establish a functional specification sheet Conduct a marketing study (market research) Carry out a bibliographic and regulatory synthesis Develop a formulation approach Evaluate product quality (physicochemical, nutritional, rheological characterization, preservation) Establish a product manufacturing flowchart Characterize and test the concept (analysis, sensory evaluation, cost study, positioning, sustainability assessment)
Modalités d'évaluation
Framework Note Mid-term Defense Project Report Oral Defense