Welcome to the Food Science course!
Over the span of 50 hours, you'll dive into the realms of agronomy, nutrition, food safety, and legislation. Engaging in diverse activities and benefiting from insights shared by various external speakers, you'll gain fundamental knowledge in the field of food science.
By completing this course, you'll achieve the following:
- Comprehend and elucidate the industrial processes within the food industry.
- Analyse the molecular and physico-chemical changes occurring from farm to table.
- Critically evaluate food labels from a legal standpoint.
- Conduct risk assessments on food products.
- Interpret sensory analyses.
- Propose a metabolomics approach to address clinical nutrition research questions.
Your performance in this course will be assessed as follows:
- Oral Presentation: In groups of three or four, you'll be tasked with presenting on a designated food product's industrial production process. These presentations are scheduled for March 26-27 2026, and constitute 10% of the final grade.
- Sensory analysis: In groups of four, you will design and follow through a sensory analysis study. You will present your work in writing and through an oral presentation. This evaluation will constitute 15% of the final grade.
- June Exam: This comprehensive exam will assess your understanding of the theoretical concepts covered throughout the semester. It comprises 75% of the final grade.
Enjoy !