Physical, Chemical and Microbiological
Characterization of Food Products

  • Level: Master 1
  • Period: Semester 2
  • Language: English
  • Credits: 6 ECTS
  • Teacher/Coordinator: Vincent Dumortier

Main Objectives

This option is intended for students interested by R & D services, Quality or Production in agro-food industries. It is a technical approach to food science.
Food products will be studied through three analytical domains: Physico-chemical; Rheology and microbiology

Skills Developed

  • Contribution to knowledge of food composition through physico-chemical analysis
  • Technological characterization of food through rheological or colorimetric analysis
  • Microbiological characterization of foods
  • Improvement of the student technical skills through new technologies and procedures of chemical, and physical characterization of food
  • Acquisition of a critical mind towards analytical methods, procedures and their results


General Content

Lectures, practicals, visits

Biochemical and nutritional analysis (fats, proteins, carbohydrates, dry matter, minerals, vitamins …)

  • Physical analysis (rheology of solid, liquid, colorimetry of food …)
  • Interpretation of experimental data
  • Microbiological analysis of foods
  • Visit of a food analysis laboratory

Practical cases of analytical characterization will be carried out on the food-products that it will be duplicated in Project in Food Sciences – Formulations.



Written reports (practicals), individual written exam




Vincent Dumortier
Professor - Researcher
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