Home
Training offer 2024-2025
Engineering title
Engineer specializing in Food Processing - Industrial Engineering
Food biochemistry
Basic food biochemistry: lipids

Basic food biochemistry: lipids

School / Prep
ENSMAC

Internal code

PA5BBLIP

Description

Describe the physico-chemical and functional properties of lipids.
Identify the various stages of chemical or physical modification of molecules during a process (cooking, acidification, fractionation, etc.).
Interpret articles from the trade press.

CIIntegrated courses11h

Mandatory prerequisites

Organic chemistry basics

Syllabus

Structures and general properties of lipids and edible fats (10h40, 8 slots) - Marie-Lise Jobin

Fatty acids, triglycerides and minor constituents
Processes for obtaining vegetable oils
Industrial processes modifying the composition of edible fats (fractionation, hydrogenation, inter-esterification)

Further information

Biochemistry and Food Technology

Bibliography

"Biochimie générale", Author: J.H. Weil, Masson 1990
"Biochimie" by Harper, Muray/ Granner/ Mayes/ Rodwell, Edition de Boeck.
" Manuel des corps gras", A. Karleskind, J. P. Wolff, J. F. Guthmann,Tech et Doc, 1992

Initial assessment / Main session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Semester assessment	Written	30		1

Second chance / Catch-up session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Final test	Written	30		1