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

Food degradation: physico-chemical aspects (C. Bosch-Bouju: 3 courses + 2 TD)


Enzymatic browning reactions
Caramelization and Maillard reactions
Lipid oxidation (see FOCHR, semester 5)

2. Preservation treatments (C. Bosch-Bouju: 3 courses)

Refrigeration: general principles and practical applications.
Freezing: physico-chemical modifications of foods - freezing and thawing techniques.
Smoking: smoke composition and smoking technology
Ionizing treatments: types, effects and applications

3. Wrapping and packaging (V. Coma : 6 courses, 3 TD en ½ promotion)

Packaging functions

Intrinsic and extrinsic food spoilage factors
Preservation and protection function
Information function
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