Cross-disciplinary practical work in food technology

Confront an analytical problem in a context similar to that of an industrial analysis laboratory (work placement).
Identify and select analytical methods, then decide and justify their use.
Perform the planned analyses in laboratory work
Work in a group.

Biochemistry (courses and practical work) in semesters 5, 6, and 7

Initially, the group chooses one of the proposed subjects, looks for suitable analytical protocols, refers to the teacher in charge and organizes its work. The group has 9 half-days to carry out its work independently, with the teacher intervening only in the event of problems or queries, and to review the analyses.
Examples of topics covered

Composition and stability of orange juices
Comparison of the composition of different beers
Qualitative and quantitative analysis of different honeys
Main chemical constituents covered by legislation for sweet white wines
Comparison of the composition of different milks
Analysis of the composition of different yoghurts
Comparison of the composition of different food supplements
Analysis of different hams
Analysis of rapeseed seeds

Biochemistry and Food Technology

Afnor standards
Techniques de l'ingénieur
Fascicule de TP de première année