New engineering tools

At the end of the course, students will be able to describe the various analysis and control methods used in the agri-food industry. They will be able to identify the approaches that enable product authentication and traceability, as well as the identification and quantification of micro-organisms of interest in the food chain (pathogens/food safety/leavening/fermentations). They will be able to compare available methods according to different criteria (reliability, repeatability, response time, cost, etc.), choose between a standardized method and a validated alternative, and implement it.

PB6 MICA Microorganisms of the Food Chain

Molecular analysis in the food industry: 8CM Claire Le Hénaff

New strategies for the identification, detection and quantification of bacteria
In-vitro DNA amplification (PCR and qPCR and derived techniques)
Derived rapid tests available in the food industry in kit form (PCR/hybridization)
Case study: sequencing techniques and emerging pathogens
Controlling the authenticity of food products (examples of meat speciation)
GMOs and derivatives in food.


Conventional and alternative (non-molecular) techniques:

Conventional techniques Rapid variants of conventional techniques (spiral, media with substrate analogues, etc.)

Evolution towards molecular approaches & principles of in-vitro DNA amplification (PCR and qPCR and derived techniques)

Food microbiology

Practical microbiology for health analysis and control laboratories: Food. Cosmetics. Water. Pharmaceutical products. 2007. DELARRAS Camille. Lavoisier. 476 p.