But du cours
Project 7 is dedicated to marine food products and aquaculture resources exploitation in an insular context. It aims to develop new food products from local resources to ensure food security and nutritional security.
Acquis d'apprentissage visés
- Be able to perform a functional analysis for innovative product development and eco-design ;
- Have a global view of economic and industrial issues and opportunities ;
- To be able to take advantage of tropical resources ;
- Be able to use assessment tools of environmental impacts / nutritional quality / sensory profile in the development of a product or process, to control them or get them to an acceptable level ;
- Know how to carry out interdisciplinary projects and popularize their work.
Prérequis
Knowledge in innovation and eco-design ; Formulation ; Process food engineering/technologies ; Nutrition ; Sensory evaluation ; Food analysis and microbiological safety ; Supply chain management ; Business model.
Programme
Students will have to perform an analysis of the state of the art and a strategic analysis of the marine food sector, and use the competencies acquired along the precedent projects, to develop an innovative product by paying attention to the supply chain management constraints, the food quality in terms of safety, nutrition and sensory, the life cycle including food packaging, the environmental sustainability of the activity, the regulations and cultural context.
Students will benefit from tutoring and courses related to the thematic as well as sites visits and access to agro-food technology lab, culinary lab, sensory analysis lab and physico-chemistry labs for practical work
Modalités d'évaluation
- Individual assessment
- Oral presentation and/or group deliverables
Supports
See tutor guide and student guide, IDEONIS and HILL developed tools