Course teacher(s)
Carine DE VRIESE (Coordinator)ECTS credits
5
Language(s) of instruction
french
Course content
Objectives (and/or specific learning outcomes)
Teaching methods and learning activities
The "ex cathedra" course will apply the concepts and physicochemical analytical methods seen in other courses to these various biological matrices to develop the composition, adulteration, additives and residues, and this, in order toprepare for the Nutrition course. The program of practical work focuses on analytical methods applied to foods, mainly to assess the nutritional qualities. It allows students to work in groups to analyze and compare their own foods (meat, vegetables, fats, sweets, ...).
References, bibliography, and recommended reading
Kirk R.S., Sawyer R. (1991) "Pearson's composition and analysis of foods", Longman Scientific et Technical, Harlow, England. Belitz H.-D., Grosch W.(1999) "Food Chemistry", Springer,Berlin, Germany Mazza G.(1998)"Functional Foods" , Technomic, Lancaster, England
Other information
Contacts
Campus Plaine Bât. B-C, niveau 6, local 109 CP 205/9, Bd du Triomphe 1050 Bruxelles.
Evaluation
Method(s) of evaluation
- Other
Other
Course: Written test. Laboratory work: Assessment of group work and individual control of the knowledge on concepts taught in the laboratory.
Language(s) of evaluation
- french