Food Industry Technology

This course unit introduces the flavor compounds found in 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. In particular, non-enzymatic thermal degradation processes will be covered.

Hourly volumes*:

            CM: 9 a.m.

            Field: 10 hours

Have a thorough understanding of the flavor compounds in tropical fruits and the impact of processing and stabilization methods on the aromatic quality of the products. Be familiar with Maillard reactions.

Master's 1 in ICAP A&P or equivalent degree

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

Course:

- Processing Technologies for Tropical and Subtropical Fruits:
Focus on processing into juices and concentrates, purees, and chunks, and on their stabilization through pasteurization and water activity (Aw) control.
- Innovative Techniques for Analyzing Flavor Compounds: Electronic Nose; SAFE (Solvent-Assisted Flavor Evaporation).
- Flavor compounds in tropical fruits: The major classes of flavor compounds in mango, passion fruit, citrus fruits, and vanilla will be presented (olfactory impact, detection threshold, molecular structures, etc.). Impact of processing methods on the fate of flavor compounds.

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

Practical Work: Applications. Analysis of flavor compounds.

Administrative contact(s):

Master's in Chemistry Office

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