But du cours
Project 6 is dedicated to assessing, performing, and improving ultra-processed foods. The aspects of formulation in relation to health and environmental consequences, as well as processes, will be considered.
Acquis d'apprentissage visés
- Know how to perform a functional analysis of a food product and select ingredients/additives/processes in response;
- Be able to use environmental impact assessment tools in the development of a product/process to control or reduce them to an acceptable level;
- Be able to size a new agro-food processing unit/line extension/industrial plant, or improve an existing one while integrating technical constraints and regulatory aspects;
- Know how to qualify and assess the degree of product/process innovation.
Prérequis
Knowledge of food formulation, nutrition, food process engineering/technologies and unit operations, experimental design, analytical and sensory characterization, eco-design methodologies, project management, and statistics.
Programme
Over the courses, students will have to perform:
- Analyze the state of the art from both general and specific perspectives of the subject;
- Reformulate food products/modify manufacturing diagrams considering health and environmental aspects;
- Evaluate possible alternatives for resizing an existing production line (equipment, staff, flow);
- Assess the feasibility of the project from technical and financial perspectives.
For this project, students will attend courses/conferences on:
- Ultra-processed products and ingredients;
- Eco-design and environmental impact of food products;
- Visits 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