Biotransformation

This module presents different routes for microbial and/or enzymatic processing and preservation of various food products derived from plant and animal resources. At the end of the module, students will be able to:

select and use biological aids (microorganisms, enzymes) to modify the functional and organoleptic properties of food products, and/or reduce the use of chemical molecules.
List and describe the main biotransformation and food formulation processes.
Explain the physico-chemical modifications of foods (meat, fish, eggs, milk and fermented beverages) during their bioprocessing and/or biopreservation.

This module will be of interest to students wishing to work in the dairy, plant or meat sectors, and those wishing to work in the formulation of new food products or the selection of sourdoughs. It is a prerequisite for the 3A LAI and INH specializations, and also provides complementary skills to the CPI and CBI programs.

PB5BIOST, PB6FILIA, PB6DECAL, PB6MICA

Milk and dairy products: 17H33 6 CI + 2 TD Laetitia Daury 2 CI Guillaume Durand 3 CI Pascal Bonnarme
Physiology of milk secretion.
Milk production.
Technological treatment of milk Butterfat and butter technology Caseins and whey proteins Valorization of whey.
Cheese technology Microbiology of cheese ripening.
Industry economics.
New challenges in fermentation: 6H66 5 CI Claire Le Hénaff
Fermented beverages with and without alcohol Presentation of the wine industry and new challenges (climate, reduction of inputs).
New fermentations using plant matrices.
Bioconservation yeasts.
Enzyme engineering: 6H66 4 CI + 1 TD Clémentine Bosch-Bouju
Basic enzymology.
Use of enzymes in the food industry.
Enzyme immobilization: processes, influences on kinetic parameters.
Enzyme reactors.

Food formulation and stability: 1H33 1 CI Claude Atgié
Presentation of the different categories of compounds voluntarily added to formulations (food additives, processing aids, flavors).

Case study: 5H33 2TD + 2 O Claude Atgié, Elise Dargelos, Laetitia Daury, Clémentine Bosch-Bouju, Claire Le Hénaff
Presentation of a processed organic product of animal or plant origin.
Ex: Use of microorganisms in charcuterie products, presentation of a fermented beverage, presentation of a fermented dairy product, presentation of the use of an enzymatic process.
Evaluation:

Milk: Homework (study of a cheese).
Enzymes: ES1
Microbiology: ES2
Case study: Oral presentation of a processed organic product of animal or plant origin.
ES3: 1h (subject rotates between speakers).

References

"Aspects nutritionnels des constituants des aliments, influence des technologies" Bernard and H. Carlier, Tec et Doc, Lavoisier, 1992.
"Additifs alimentaires et auxiliaires fabrication dans industries agroalimentaires" J.L. Multon, Tec et Doc, Lavoisier, 2009. Additifs alimentaires et auxiliaires de fabrication dans les industries agroalimentaires " J.L. Multon, Tec et Doc, Lavoisier, 2009.
" Eggs and egg products", JL. Thapon, CM Bourgeois, Tec et Doc, 1994.
" La technologie de la viande", Coriandre, Educagri éditions, 2009.
" Aliments et boissons", E. Vierling, Biosciences et Techniques, 2008.
" Biochimie Alimentaire", C. Alais, G. Linden, L. Miclo, Ed. Dunot, 2003.
" Science des aliments ", Volume 2, R. Jeantet, T. Croguennec, P. Schuck, Tec et Doc, 2007
" Lait et Produits laitiers " FM. Luquet, Tec et Doc 1990.
" Industrial dairy products. M. Mahaut, R. Jeantet, G. Brule and P Schuck, Tec et Doc, 2000.
Techniques de l'ingénieur.