Project
Product Formulation

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

Main Objectives

Propose a methodology based on the benchmarking of a food product available on the market - to develop a prototype with physicochemical and sensory characteristics the closest as possible to the target.

Skills Developed

  • Design a food product.
  • Determine the appropriate microbiological and physicochemical analyses.
  • Understand ingredients-ingredients and ingredients-process interactions.
  • Carry out the sensory evaluation of a food product by using adapted methodology.
  • Analyze the results, propose clear recommendations and communicate them.

 

General Content

Project – group work. Use of laboratories (Microbiology, chemistry, sensory analysis).

Tools to help in the formulation and design of products

Project of benchmarking of a food product

Rapid techniques of microbiological controls

Sensory evaluation: discriminative techniques

 

Evaluation

Intermediate and final assessment

 

See the full course description for program details

 

 

Contact

Charles Dermont
Professor - Researcher
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