Welcome to the sub-site "Food Industry Engineering and Technology"

Pages on this sub-site aims to provide you a complete and varied documentation about : Food Industry Engineering and Technology.

Plan section :

• Food chemistry
  • Reminders of chemistry
  • Water in food
  • Carbohydrates
  • Fats
  • Protein
  • Food chemicals changes
• Food microbiology
  • General microbiology
  • Sources of MO in food
  • Food microorganisms
  • Cond. develop. MO
• Food poisoning
  • Introduction
  • Bacterial poisoning
  • Viral poisoning
  • Parasitic poisoning
  • Biogenic amines
  • Mycotoxicosis
• Techniques food preservation
  • Introduction
  • Cold preservation
  • Heat conservation
  • Water activity
  • pH reducing
  • Smoking food
  • Red-ox potentiel
  • Ionizing radiation
  • High pressure
  • Electric field
  • Chemical food preservation
  • Combination of techniques
• Technology of milk & derivat.
  • Introduction
  • Milk chimistry & microbiol.
  • Milk technology
  • Butter technology
  • Yogurt technology
  • Cheese technology
  • Quality control
• Technology of fats.
  • Introduction
  • Oilseeds conservation
  • Preparation of seeds
  • Extraction of crude oil
  • Refining of crude oil
  • Quality control
• Food additive & process. aids
  • Introduction
  • Terms & definitions
  • Food additives
  • Food processing aids
  • Additives and health
  • Legislation
• Cleaning and disinfection
  • Cleaning & Disinfection
• Critical analysis of a project
  • Introduction
  • Project presentation
  • A/C commercial feasibility
  • A/C technical feasibility
  • A/C financial feasibility
  • Conclusion
  • Project example to A/C
• Food legislation
  • Consumer rights
  • Additive & process. aids

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