Processing of animal products

" Milk and milk-based products technology (30h)
Milk industry.
Milk physico-chemical properties.
Milk, butter and cream technology.
Cold storage, heat treatments, dehydration and acidification.
Technology cheese maker and main cheeses families.
Specific microbiology.
Meat-based products technology (30h)
Physico-chemical characteristics of the meat processing and/or its preservation in meat-based product.
Raw materials, refrigeration and freezing, dehydration, mincing and restructuring, curing, fermentation, elaboration of meat sausages, industial use of animal-derived proteins.
Educational methods
Courses, Practical classes on the processing of meat-based products and on cheeses sensory analysis, Bibliographical analysis.
Assessment (Students can choose the language of assessment, French or English)
Oral presentation (coeff. 1) and written examination (coeff. 2)

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