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.