Introduction to food chains

Be aware of the organization and economics of the meat, fish, egg, fats, milk and plant products sectors.
Define the physico-chemical characteristics of these food products.
Diagram and explain the manufacturing and processing of food products.
Explain the physico-chemical modifications of foodstuffs during processing and preservation.
Be able to understand a food product in all its complexity (socio-economic context, regulations, processes, RetD, innovations).

Prerequisites: Structural biochemistry course (PB5BIOST, PB5GLUCI)

Meat and meat products sector (4 courses)
Muscle tissue.
Biochemical mechanisms involved in the transformation of muscle into meat
Economics of the sector

Eggs and egg products sector ( 2 courses)
Biochemical and physico-chemical characteristics of eggs
Egg products
Nutritional and functional properties of eggs and egg products
Economics of the sector

Fats and oils sector (M-L. Jobin: 4 courses)
Presentation of fats and the industry
Processes for obtaining vegetable oils (independent course)
Industrial processes modifying the composition of edible fats (fractionation, hydrogenation, inter-esterification)

Milk industry (Integrated course, L. Daury: 2 courses)
Presentation of the milk industry
General physico-chemical characteristics of milk


Plant-based products industry (cereals, fruit and vegetables) (M. Dols, 1 course)

Technological challenges and strategic importance of these industries, nutritional importance of finished products
Some examples of processes (catalog).


Case studies (3 integrated courses, 1 2h TD in ½ class)
Bibliographical work based on specialized articles chosen by the teachers (Techniques de l'Ingénieur...), related to the sectors covered in the module
3 tutoring slots (whole class with several teachers)
1 2h TD in the form of a poster presented in 15 min (5 groups of 4-6 students / TD)

Biochemistry and food technology

"L'œuf et les ovoproduits", 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
Manuel des corps gras, A. Karleskind, J. P. Wolff, J. F. Guthmann,Tech et Doc, 1992
Milk and Dairy Products. FM. Luquet, Tec et Doc 1990
Les produits industriels laitiers. M. Mahaut, R. Jeantet, G. Brule and P Schuck, Tec et Doc, 2000
Techniques de l'ingénieur