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Food sciences and non-food processing

Food sciences and non-food processing: management of processing technologies and quality of food and non-food products


This disciplinary field covers the physics and chemistry of products (characterisation of biomass, seeds, fruits, vegetables, fibres, of their structures and components, etc.), metrology, solid, fluid and particle mechanics, energetics, physics, chemistry, thermodynamics and process engineering in food and non-food extraction and processing, modelling and process optimisation, and nutrition.

Its goal is to develop methods to characterise the physico-chemical and organoleptic composition of agricultural products, to understand the evolutionary dynamics of these products in different environments, and to design and optimise processes and integrated chains for extraction and processing according to the products expected and the agricultural raw materials available. It also deals with the nutritional characteristics of food products and their perception by consumers.