But du cours
Project 5 is dedicated to the valorization of underutilized local food resources with an aim to contribute to nutritional safety. A focus will be made on local leafy vegetables and on the technological processes allowing to improve their shelf life and maximize their nutritional quality, resulting in the development of a sensorial acceptable and sustainable product.
Acquis d'apprentissage visés
- To know the nutritional and health context in the intertropical region, specifically within the Indian ocean ;
- To be able to analyze food and nutritional security needs, and offer food products meeting them ;
- To be able to determine the nutritional value, physico-chemical characteristics and texture of foods ;
- To be able to identify the technical constraints and technological advances relevant for the intertropical zone ;
- To know how to organize and interpret surveys ;
- To be able to consider cultural barriers and opportunities in a project management.
Prérequis
Food process engineering/technologies and unitary operations ; Food analysis techniques ; Nutritional requirements ; Food safety ; Innovation and Eco-design.
Programme
Over the courses, students will have to perform :
- Analyze the state of the art on raw material and nutritional interest
- Shelf-life optimization
- Product development through the selection of technologies allowing to reach sensorial and nutritional quality
- Nutritional value assessment
- Surveys administration
All along the project, students will benefit from tutoring and courses on:
- Nutritional issues in the intertropical zone
- Survey management
- Specific applicable processes
- Food analysis range
The students will also benefit from practical work in the agro-food technology lab and analytical lab.
Modalités d'évaluation
- Individual assessment
- Oral presentation and/or group deliverables
Supports
See tutor guide and student guide, IDEONIS and HILL developed tools