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School / Prep
ENSMAC
Internal code
PA5BBEAU
Description
Identify the different constituents of living matter and food: water
Describe the physico-chemical and functional properties of this constituent.
Teaching hours
- CIIntegrated courses4h
Mandatory prerequisites
Basic organic chemistry
Syllabus
Water (4h, 3 slots) - Philippe Veschambre
Physico-chemical characteristics of the water molecule
Nature of molecular interactions in food
Water activity and sorption isotherms
Water activity and food spoilage reactions
Further information
Biochemistry and Food Technology
Bibliography
"Water in food", M. le Meste, D. Lorient and D. Simatos, Tec et Doc. Simatos, Tec et Doc.
" Biochimie générale ", Auteur : J.H. Weil, Masson 1990
" Biochimie " de Harper, Muray/ Granner/ Mayes/ Rodwell, Edition de Boeck
Assessment of knowledge
Initial assessment / Main session
| Type of assessment | Nature of assessment | Duration (in minutes) | Number of tests | Evaluation coefficient | Eliminatory evaluation mark | Remarks |
|---|---|---|---|---|---|---|
| Semester assessment | Written | 30 | 1 |
Second chance / Catch-up session
| Type of assessment | Nature of assessment | Duration (in minutes) | Number of tests | Evaluation coefficient | Eliminatory evaluation mark | Remarks |
|---|---|---|---|---|---|---|
| Final test | Written | 30 | 1 |