Food degradation and preservation

Identify and describe the main biochemical reactions involved in food degradation
Select and implement chemical and/or physical treatments to prolong food preservation
Select packaging and wrapping suitable for preserving foodstuffs
Evaluate and criticize the use of a preservation method

Biochemistry, Microbiology, Heat transfer courses

I. Food degradation and preservation: physico-chemical aspects (C. Bosch-Bouju: 7 integrated courses and 1 TD in 1/2 class)

1.1 Lipid oxidation 1.2 Enzymatic browning reactions
1.3 Non-enzymatic browning reactions

2.1 Refrigeration and freezing: physico-chemical modifications of foods - freezing and thawing techniques.
2.2 Smoking: smoke composition and smoking technology
2.3 Ionizing treatments: types, effects and applications

II. Packaging (V. Coma: 6 classes, 3 TD in ½ class)

Functions of packaging
Intrinsic and extrinsic factors of food spoilage
Preservation and protection
Information
Marketing function

Packaging materials
Properties of packaging materials
Mechanical properties
Barrier properties
Migration

Types of packaging and packaging approach in industry
Active packaging
Bio-packaging

Biochemistry and food technology

"Aspects nutritionnels des constituants des aliments, influence des technologies, Bernard and H. Carlier, Tec et Doc, Lavoisier, 1992
L'emballage des denrées alimentaires de grande consommation", G. Bureau and J.L. Multon Tec et Doc, Lavoisier, 1989