Cross-disciplinary platform TP

Understand the operation of the main plants encountered in the agri-food industry, and the elements involved in sizing them. Understand the industrial implementation of preservation, extraction and separation processes on a pilot scale, and the basis for their extrapolation. Understand machine-product interaction and the relationships between the various unit operations in a process. Learn to manage a schedule and approach production issues. Develop rigor, methodology, autonomy and teamwork.

All the subjects taught in the Biology-Foods department, with particular emphasis on STI and industrial microbiology.

Students will carry out practical work on the three themes (extraction, separation, conservation) and will see different unit operations relating to these themes. Other cross-cutting themes will also be covered. The unit operations currently considered (and which may be modified) are as follows:

Preservation: pasteurization, sterilization, concentration and atomization
Separation: centrifugation, frontal and membrane filtration
Extraction: solvent or supercritical CO2 extraction, grating and pressing

Cross-cutting themes: fermentation, bread-making.

Engineering Sciences and Techniques

Handouts and documents distributed during T.P. sessions.