Food Technology
Aperçu des sections
Contact sheet
- Name: DJEBILI
- First name: Samah
- Rank: MAB
- Institute: Natural and Life Sciences
- E-mail: djebili.s@centre-univ-mila.dz
- Department: Biotechnology and Health
- Teaching Unit (UEF): Foof Technology
- Semester Teaching Hours: 67h30
- Credits: 6
- Coefficient: 3
Teaching objectives
· To acquire an in-depth understanding of the main manufacturing processes of food products.
· To master production techniques specific to each sector of the agri-food industry.
· To develop solid knowledge of modern biotechnologies applied to the agri-food sector.
Overall plan
Chapter 1: Introduction to Food Technology
Chapter 2: Food Manufacturing Processes
1. Milk and dairy products
2. Meat and meat products
3. Fats and oils
4. Confectionery products
5. Beverages
6. Cereal technology
7. Food preparations
Chapter II: Modern Food Biotechnology, Health, and Development
1. Modern food biotechnology: definition and overview of its benefits and potential risks
2. Foods derived from modern biotechnology
3. Genetically modified foods and food safety