Informations

Descriptif

The module proposes various pedagogical practices: - lectures with contributions from scientists - work group on current issues involving scientific and regulatory watch, synthesis and presentation of key points - practical works organized with students aiming to implement an experimental design and perform chemical and sensory analyses on foods (concrete cases of wine and/or dairy products), - visits to research laboratories (nutritional exploration unit, microcontaminants, flavors and separation sciences platform) and companies - interventions and testimonies of professionals from food industry

Modalités pratiques

Examen