Plant-based products

In the case of cereals, the course covers the characteristics of raw materials and the technological principles associated with their processing.
In the case of fruit and vegetables, the course covers post-harvest physiological and biochemical developments, as well as preservation technologies.

Basic biochemistry

Fruits and vegetables: Ludovic Mouret, Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL): 4 x 4-hour sessions (12 slots)
Definition, origin and diversity
Biochemistry and plant physiology
Fruit and vegetable technology
Organization and economics of the sector




Cereals: Anne-Marie Filloux (9 slots)

Anatomy and biochemical composition of the wheat kernel
Milling technology.
Biochemical and technological aspects of bread-making
Corn, Rice
Industry economics

Biochemistry and Food Technology

"Biotransformation of cereal products". B. Godon, TEC et DOC 1991
"Le grain de blé, composition et utilisation". P. Feillet, INRA Edition 2000
"Technologie des légumes" Y. Tirilly, CM Bourgeois, TEC et DOC 1999
"Fruit processing technology". G. Albagnac, P. Varoquaux and JC Montigaud, TEC et DOC 2002