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School / Prep
ENSMAC
Internal code
PA7PROAN
Description
The aim of this module is to study the physico-chemical characteristics of meat and eggs, their changes during preservation and the main processing technologies used.
Teaching hours
- CIIntegrated Courses9h
Mandatory prerequisites
Biochemistry courses in semesters 5 and 6
Further information
Biochemistry and Food Technology
Bibliography
- 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
Assessment of knowledge
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 | 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 | 1 |