But du cours
Project 6 is dedicated to assess, perform and improve the ultra-processed foods. The aspects of formulation in relation with health and environmental consequences, and of processes will be taken into account
Acquis d'apprentissage visés
- Know how to perform a functional analysis of a food product and choose ingredients / additives / processes in response ;
- Be able to use assessment tools of environmental impacts in the development of a product / process to control them or reduce them to an acceptable level ;
- Be able to size a new agro-food processing unit / line extension / industrial plan, or to improve the existing one while integrating technical constraints and regulatory aspects ;
- Know how to qualify and assess the degree of product / process innovation.
Prérequis
Knowledge on Food formulation, Nutrition, Food process engineering/technologies and unitary operations, Experimental planning (experimental design), Analytical and Sensorial characterization, Eco-design methodologies, Project management, Statistics.
Programme
Over the courses, students will have to perform :
- Analyze the state of the art for the general and specific point of view of the subject ;
- Reformulate food product/ modify manufacturing diagram considering the health and environmental aspects ;
- Evaluate possible alternatives for resizing an existing production line (equipment, staff, flow) ;
- Assess the feasibility of the project on technical and financial aspects;
For this project, students will have courses/conferences on:
- Ultra-processed products and ingredients ;
- Eco-conception and environmental impact of food products ;
- Visit to production sites ;
- Sizing of production units.
Students will benefit from practical work in the agro-food technology, culinary and physical-chemistry labs.
Modalités d'évaluation
- Individual assessment
- Oral presentation and/or group deliverables
Supports
See tutor guide and student guide, IDEONIS and HILL developed tools