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

Basic food biochemistry: proteins

School / Prep
ENSMAC

Internal code

PA5BBPRO

Description

Describe the physico-chemical and functional properties of proteins.
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 Courses14h

Mandatory prerequisites

Basic organic chemistry

Syllabus

Proteins and enzymes (14h40, 11 slots) - C. Bosch-Bouju

Chemical and physico-chemical properties of amino acids
Three-dimensional structure of proteins, denaturation
Physico-chemical properties and purification
Functional properties
Enzymatic activities
Application of enzymes in the food industry.

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.
" Enzymes, catalyseurs du monde vivant", J. Pelmont, PUG.
" Protéines alimentaires", JC Cheftel, JL Cuq, D. lorient, Ed Lavoisier.

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
Final inspection	Written	30		0.6
Continuous control	Continuous control			0.4

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