Propriété physicochimique alimentaire

Content

Part I: WATER

Part II: PROTEIN SYSTEMS

Part III. LIPIDS

Part IV : STUDY OF POLYSACCHARIDES

Bioengineering

This module, composed of two parts, will provide students with operational skills in bioengineering and the manipulation of bioreactors, with the study of the variability of culture processes, control of kinetics and microbial metabolism.

Mycology -Algology- Virology

This course provides a comprehensive overview of three major fields of microbiology:

  • Mycology: study of fungi
  • Algology: study of algea
  • Virology: study of viruses
  • focusing on their biology, ecology and significance in the environment, health and biotechnology.