Quality of animal-based foodstuff


Langue d'enseignement : Anglais
Crédits ECTS: 3


  • Heures d'enseignement dispensées à l'étudiant : 25 heures
  • Temps de travail personnel : 65 heures

Objectifs et compétences

Objectifs :

Animal foodstuff quality is currently assessed using techniques either equivalent to those used for plants or using specific techniques. In this training program the animal foodstuff quality and its assessment will be presented via theoretical and practical methods. The quality assessment proposed is:

1. a sensory and textural evaluation (mechanical approach / rheology) of animal based food-stuff following the food standard evaluation system adopted in Europe

2. a composition evaluation based on nucleic acid detection and identification in order to characterize fraudulent use of animal matter in processed food.

General Instructional Objective (GIO):

Beside lectures presenting the different criteria on which animal-based foodstuff could be analyzed according to the European standards practical training will be organized to show how the sensory and textural evaluation (mechanical approach / rheology) can be determined on animal-based foodstuff and how DNA analysis can help detecting frauds.

Specific Behavioral Objectives (SBO):

Students will learn about the animal-based Foodstuff quality criteria. They will be asked to perform practical analysis.

Organisation pédagogique

le mode de fonctionnement de l'UE est présenté au début des enseignements

Contrôle des connaissances

Session 1

Examen terminal (durée 1h30 - coeff. 1)

Session 2

Examen terminal (durée 1h30) ou Examen Oral - coeff. 1

Lectures recommandées

l'ensemble des références bibliographiques est communiqué au début des enseignements

Responsable de l'unité d'enseignement

Maria Urdaci


la composition de l'ensemble de l'équipe pédagogique est communiquée au début des enseignements