Food preservation

Know the nutritional and environmental requirements for microbial development. Study microbial growth and destruction kinetics. In-depth study of the notion of limiting factor.
Discriminate between the different processes for destroying spoilage and pathogenic microorganisms. Be able to choose a preservation method to control the risks of contamination of foodstuffs. Introduction to predictive microbiology.

Microbiology (microbial nutrition, physiology and growth).
Course: heat transfer.

Study of microbial growth kinetics and nutritional and environmental requirements: exponential growth, Monod's law growth kinetics, use of food industry co-products as substrates, effects of temperature, pH, redox potential, oxygen, etc.
Comparison of different heat treatments: blanching, pasteurization and sterilization.
Microorganism destruction kinetics. Thermoresistance parameters.
Pasteurization and sterilization scales: Bigelow and Ball methods.
Introduction to predictive microbiology.

Food microbiology

Microbiology, 2nd edition. Prescott, Harley, Klein. De Boeck, 2003
Techniques de l'Ingénieur édition T.I.
Conserver les aliments, comparaison des méthodes et de technologies édition TecetDoc Lavoisier Paris. Roux JL 1994
Concepts de Génie Alimenataire: procédés associés et application à la conservation des aliments. Laurent Bazinet, François Castaigne, édition TecetLavoisier Paris, 2011.
La conserve appertisée : aspects scientifiques, techniques et économiques. J. Larousse ed. Lavoisier TecetDoc (apria) 1991
Génie industriel alimentaire tome I: les procédés physiques de conservation P. Mafart. Ed TecetDoc Lavoisier. Apria 1991