Food industry technology

This teaching unit presents the aroma compounds of tropical and subtropical fruits, as well as the stabilization and processing technologies specific to this sector. The impact of these processes will be studied in detail. Non-enzymatic thermal degradation processes will be covered in particular.

Hourly volumes:

            CM: 9 a.m.

            Field: 10 a.m.

Have in-depth knowledge of tropical fruit aroma compounds and the impact of processing and stabilization processes on the aromatic quality of products. Be familiar with Maillard reactions.

Master 1 ICAP A&P or equivalent training

60% Final exam (2 sessions), 40% Fieldwork (written)

Course:

- Tropical and subtropical fruit processing technologies:
Focus on processing into juices and concentrates, purées and chunks, and on stabilizing them using pasteurization and Aw control.
- Innovative techniques for analyzing aroma compounds: Electronic nose; SAFE (Solvent Assisted Flavor Evaporation).
- Aroma compounds in tropical fruits: the major aroma compound classes in mango, passion fruit, citrus fruits, and vanilla will be presented (odor impact, detection threshold, molecular structures, etc.). Impact of processing methods on the fate of aroma compounds.

- Caramelization; Maillard reactions; Amadori rearrangement; Strecker degradation reactions.

Practical work: Applications. Analysis of aroma compounds.

Administrative contact(s):

Master's Program in Chemistry Secretariat

https://master-chimie.edu.umontpellier.fr/