Lipids and industrial applications

The 3rd year Lipids and Industrial Applications specialization aims to:
- Identify, discuss and discriminate between the properties of oils and fats of plant and animal origin.
- Recommend fats and oils, natural and biodegradable raw materials, for applications in the food and non-food industries, in compliance with specifications.
- Relate general knowledge of dispersed media to the specific properties of lipids.
- Recommend trends and innovations in sectors using lipids.

-^1st year reactivity of chemical functions
-^1st and^2nd year physical chemistry of dispersed media
-^1st year fatty acids course

Part 1

Objectives

    - Apply the concepts of formulating polymeric materials and colloidal dispersed media and the associated physico-chemical concepts (polymers in solution, polymers at interfaces, surfactants and self-associated polymers, colloidal forces, stability of dispersed media).
- Select emulsification and foam-forming techniques.
- Select different characterization techniques and use appropriate characterization tools at different scales (molecular, supramolecular, macromolecular).

Contents

1 - Formulation and kinetic evolution of dispersed media

    - Major polymer families (definitions, specialties vs. chemical commodities) (A. Llevot, ENSMAC)
- Formulation and associated concepts (F. Leal Calderon, ENSMAC)
- Metastability and kinetic evolution of dispersed media (F. Leal Calderon, ENSMAC)
- Formulation and applications (C. Joseph, ITERG)

2 - Characterization of dispersed media

    - Characterization tools for each size scale (molecular, macromolecular, supramolecular) / spectroscopic analyses (NMR, IR, UV) (S. Carlotti, ENSMAC)
- Characterization of dispersed media by static and dynamic radiation scattering (light, XRD, neutrons): granulometry, zetametry, structure and morphology, etc. (F. Leal Calderon, ENSMAC). (F. Leal Calderon, ENSMAC)
- Other characterization techniques (DSC, DRX) (C. Faure, ENSMAC)
- TP deformulation-reformulation (F. Leal Calderon, J. Monteil, ENSMAC)

Assessment methods

no

Part 2

Objectives

    - Name oils and fats for food and non-food use.
- Define the physico-chemical characteristics of fats and relate them to industrial issues.
- Identify physico-chemical and sensory analysis techniques for fats and oils.
- Draw up specifications taking into account the various constraints (regulatory, environmental) specific to fats and oils.
- Discuss the principles and techniques for obtaining crude and refined oils.
- Discuss the principles and techniques of fat processing and recommend a type of processing based on the industrial issue at hand.

Contents

1 - Composition and properties of natural fats

- Structures and general properties of fats (R. Savoire, ENSMAC)
- Risks of deterioration and control (C. Berton-Carabin, INRAE)
- Unsaponifiable matter (F. Dejean, ITERG)
- Nutritional benefits of oils (L. Cuëdelo, ITERG)

2 - Fat production and quality control

    - Aspects industriels de la trituration (R. Savoire, ENSMAC)
- Aspect industriel du raffinage (P. Carré, Terres Inovia)
- Trituration et protéines végétales (Terres Inovia)
- Transformations des corps gras : approche industrielle (S. Pinet, ENSMAC)
- Contexte environnemental de l'huilerie (F. Bosque, ITERG)
- Analytical techniques - Case study (L Leitner, ITERG)
- Sensory analysis applied to oils and fats, tasting (S. Gelin, ITERG)
- Regulations, specifications, labeling, quality control (F. Maret, L Leitner, ITERG)

Assessment methods 

    - Oral. Regulatory case study and analytical technical case study
- Written. Course questions

Part 3

Objectives

    - State the diversity of applications for fats and oils.
- Choose and argue the use of a fat or oil for a specific application in the food (fat-ingredient interactions, nutrition) and non-food (lipochemistry, detergents, cosmetics) sectors.
- Discriminate the properties and chemical modifications of fats and oils, and their implementation (formulation) in industrial food or non-food processing
- Argue the trends and innovations in the various sectors using fats and oils.

Contents

1 - Food industries using fats and oils

    - Industrial modifications of the physico-chemical properties of fats (S. Pinet, ENSMAC)
- Polymorphism of fats (M Bayard, Soredab)
- Fats in cookie manufacture (E. Martin, Mondelez)
- The use of fats in chocolate-making (S. Marty-Terrade, J. Newell, Nestlé)
- Dairy fats (M. Bayard, Soredab)
- The use of fats in ice cream (A. Schopf, General Mills)

2 - Oils and the cosmetics industry

    - Butters, oils and waxes for cosmetic use (M. Lestien, Olvea)
- Formulation of skin care creams (A. Léger, Ets Rossow)
- Oils and formulation / Characterization of cosmetic products (H. de Clermont-Gallerande, Chanel)
- Polar lipids (C. Faure, ENSMAC)
- Formulation of sun creams 

3 - Nutritional and functional innovations in fats

    - Regulatory qualification of new products / Novel food procedure (C. Atgié, ENSMAC)
- Bioavailability of polyunsaturated fatty acids (A. Sehl, Fermentalg)
- Omega-3: nutrition and new sources (A. Sehl, Fermentalg)
- Lipid nutrition (P. de St Priest ou M. Barro, Nutriset)
- Frying (M. Linder, ENSAIA)
- Vectorization and green processes (M. Linder, ENSAIA)
- Lipids and nutrition (B. Buaud, ITERG)
- Nutriscore, écoscore (C. Atgié, ENSMAC, F. Bosque, ITERG)

4 - Lipochemistry and bioproducts 

    - Acid function reactivity (S. Pinet, ENSMAC)
- Lipochemistry and applications of lipid ingredients in pharmaceuticals and cosmetics (M. Nollet, Gattefossé)
- Green chemistry based on fats (A. Lespes, ITERG)
- Paints (C. Moyeart ou E. Grandfils , Unikalo)
- Biolubricants and plasticizing materials (L. Van Hecke, Novance)
- Industrial management and site visits (Saipol)

5 - Detergents and soaps 

    - Soapmaking basics (F. Leal Calderon, ENSMAC)
- Detergents (J-F. Bodet, Procter & Gamble)
- Shampoos (A.L. Fameau, INRAE)
- Physico-chemistry of foams (F. Leal Calderon, ENSMAC)
- Soap raw materials and manufacturing processes (R. Colla, Savonnerie de l'Atlantique)

Assessment methods 

Written. Summary (2 pages) of scientific, technical, regulatory and economic knowledge acquired, based on a cross-cutting question relating to all the themes covered.
Students are asked to pose a cross-cutting question relating to the teaching they have received, and to provide a response.

Part 4

Objectives

The Industrial Project enables students to work on a topical subject proposed by an industrial company in line with their specialization. This involves respecting a given set of specifications and meeting the various objectives set by the industrialist. The subject may be a bibliographical and/or technology watch topic.
The work carried out must use the project management approach used in industry.
This is a professionalizing project, which may lead to an internship with the sponsoring company.

Contents

Students work in groups of 4 to 6 people, including a project leader.
Each project group must work in consultation with the company sponsoring the project and with the project's tutor (each group is specifically supervised by a teacher from the specialization module).
At the end of the project, each project group must submit a written report of no more than 20 pages.

Assessment methods

    - Oral (Presentation: 20 min Discussion: 20 min)
- Written (report of 20 pages maximum excluding appendices)

Part 5 

Objectives

    - Be able to select data from the literature relevant to the subject of the internship
- Define the project in its various contexts (managerial, economic, scientific, etc.)
- Explain the scientific and technical issues of the project
- Propose and defend a plan for the scientific and technical approach adopted.

Contents

On the basis of a bibliographical list (scientific articles, patents, etc.) relating to the subject of the specialization internship, the students are asked to place the proposed subject in a variety of contexts (managerial, economic, scientific, etc.), discuss its scientific validity, propose various strategies for achieving the objectives and orally defend an action plan.
The students orally present their subject to a jury of at least two examiners (teachers, industrialists, etc.). This is followed by a discussion covering all the topics covered in the specialization courses. Questions may also be asked about courses taken throughout the student's curriculum.
A self-assessment and a cross-assessment by a student in the graduating class will also be carried out during this oral.

Assessment methods

    - Written: A list of bibliographical references (each justified by a few lines describing the elements used and their relevance to the project) must be supplied, at the latest, on the Friday preceding the oral presentation. Particular attention will be paid to the writing of references, which must be consistent with the indications given in the internship booklet.
- Oral (Presentation: 10 min Discussion: 20 min)

Managers 

    - Sandra Pinet
- Raphaëlle Savoire

Choice of specialization

- Handouts distributed at the beginning of the course or available on moodle
- Manuel des corps gras (Tomes 1 et 2), Karleskind (1992) 1500 p (available in the ITERG library)
- Revue spécialisée : OCL (available in the ENSMAC library and in free access on the publisher's website John Libbey Eurotext : http://www.jle.com/fr/revues/agro_biotech/ocl/sommaire.phtml)
- Chimie et physico-chimie des polymères, M. Fontanille et Y. Gnanou, DUNOD Ed. 2002
- Polymers: Chemistry and physics of modern materials, J.M.G. Cowie, BLACKIE