Formation Processing of animal products
Résumé de la formation
- Type de diplôme : Certifications
- Crédits ECTS : 6
Domaine : Sciences, Ingénierie et Technologies
Accessible en :
- Formation continue
- Formation continue non diplômante
- Formation initiale
Présentation
Objectifs
- Knowing the physico-chemical and biochemical determinants of the transformation processes of animal products (milk and meat-based products).
- Optimizing the choice of a given technology process, according to the quality of the raw material and the type of desired product.
Admission
Condition d'accès
Bac +2
Programme
Contenu de la formation
Milk and milk-based products technology (30h)
- Milk industry.
- Milk physico-chemical properties.
- Milk, butter and cream technology.
- Cold storage, heat treatments, dehydration and acidification.
- Technology cheese maker and main cheeses families.
- Specific microbiology.
Meat-based products technology (30h)
- Physico-chemical characteristics of the meat processing and/or its preservation in meat-based product.
- Raw materials, refrigeration and freezing, dehydration, mincing and restructuring, curing, fermentation, elaboration of meat sausages, industial use of animal-derived proteins.
Educational methods
- Courses, Practical classes on the processing of meat-based products and on cheeses sensory analysis, Bibliographical analysis.
Assessment (Students can choose the language of assessment, French or English)
- Oral presentation (coeff. 1) and written examination (coeff. 2)
Responsable de la formation :
C. BAYOURTHE
Contact(s)
Établissement(s)
Lieu(x) d'enseignement
- Auzeville-Tolosane