But du cours
Project 4 is dedicated to the transformation and processing of local raw materials rich in starch and other agro/bio-molecules. Processing technologies such as extraction, separation techniques and drying processes will be focused on. Formulation of intermediate and/or end products will be carried out. This project will be performed in groups of students.
Prérequis
Knowledge in food process engineering/technologies and unitary operations, notions of experimental planning (experimental design) and statistics, analytical characterization, eco-conception methodologies.
Programme
Over the courses, students will have to:
- Analyze the state of the art;
- Plan experiments with suitable mathematical tools;
- Implement and realize experiments and analyze data with the use of fundamental sciences.
- Develop new food products using local starchy resources;
- Propose ways to increase the added value of raw materials and the use of by-products;
- Research for appropriate transformation equipment;
- Assess the feasibility and the suitability of the product or of the global process.
All along the project, students will benefit from tutoring and courses on:
- Intertropical starchy roots;
- Agri-food processing with special focus on extraction-separation and drying technologies;
- Experimental design using mathematical tools;
- Food formulation and analytical characterization.
Students will benefit from practical work in agro-food technology, culinary and physical-chemistry labs.
Supports
See tutor guide and student guide, IDEONIS and HILL developed tools