Formation Processing of animal products

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)