Technologie des denrées alimentaires (Conservation des
Transcription
Technologie des denrées alimentaires (Conservation des
Liaison Entreprises et Universités University of Liège Faculté de Médecine vétérinaire Sciences des Denrées Alimentaires Technologie des denrées alimentaires Food safety, Food technology, meat, meat products, nutritional value, organoleptical quality, Packaging, preservation, Food quality Questions ? Eric Feller Conseiller en alimentation +32-043498528 [email protected] Laboratory contact details Laboratory Head General Contact Prof. Clinquart Antoine Boulevard de Colonster, 20 B-4000 Liège Belgium +32-43664048 [email protected] +32-43664048 Main study areas and research topics Influence of production or processing related factors on the organoleptical and technological quality of fresh meat and meat products Evaluation and prediction of food conservability and shelf life Optimization of meat and fish products conservability and shelf life Long time preservation of meat (fresh meat) Modified atmosphere packaging of food Last Research Project CONSALIM: Improvement of food products shelf-life by understanding and managing the mechanisms responsible for their degradation (for more information: http://www.dda.ulg.ac.be/pages/eng/consalim.php ) POLYGAL: Optimalization of food products preservation by using a combination of lactates and polyphenols (for more information: http://www.dda.ulg.ac.be/pages/eng/polygal.php) CONSBBB: Long-time preservation of fresh meat from Belgian Blue cattle: constraints , evaluation and recommendations (for more information: http://www.dda.ulg.ac.be/pages/eng/consbbb.php ) Extraordinary engineering equipments More information about the Universities & Higher Education Institutions expertise on www.reseaulieu.be Page 1 / 2 Liaison Entreprises et Universités Extraordinary engineering equipments Agri-food transformation experimental pilot unit in conformity with biosafety L2+ requirements. This original unit enables the study, in conditions similar to those found in industry, of the influence of food transformation, processing, preserving and preparation processes (mainly meat, fish, ready to eat foods) on quality and safety parameters (related to chemical or biological risks) Equipment related to meat (products) quality evaluation: Spectrophotometer and spectrocolorimeter Near-infrared spectrometer (FT–NIR Bomem MB 160 D, 800 - 2500 nm) Testing machine (Lloyd LR5k with shear force cell, penetration and compression cells) Chilled incubators (with light and/or relative humidity control) for preservation simulation Services proposal Physico-chemical analysis of foods: water activity, pH, lipids, proteins, collagen, organic acids, meat pigments, lipid and protein oxidation indicators* [* in collaboration with the laboratory of Food analysis, ULg] Evaluation of meat (products) quality: color, tenderness, water holding capacity, vit. E, TBARS, MDA Evaluation of food conservability and shelf life (microbiological* shelf life, challenge-tests*, lipid/protein/meat pigments oxidation, color) [* in collaboration with the laboratory of Food microbiology, ULg] Consulting activities related to food conservability and shelf life, meat quality, meat packaging, carcass quality Training proposal Technology of food (40h, ULg / Continuing education) Nutrition and health (40h, ULg / Continuing education) Modified atmosphere packaging of foods (4h, in collaboration with IFP) Food preservation technology (4h, in collaboration with FORMAVET) Food contact materials: basics and legislation (4h, in collaboration with OSQCA, Lux.) Influence of production factors on meat quality (2-4h, in collaboration with FORMAVET) Related Lab'Insight Event Conservation des aliments réfrigérés Organized on Wednesday 09th November 2011 at Université de Mons Cet événement s'est adressé aux entreprises du secteur agro-alimentaire : il leur a apporté des solutions aux problématiques de transformation, distribution et conservation des produits réfrigérés et des réponses à la maîtrise des procédés industriels. More information about the Universities & Higher Education Institutions expertise on www.reseaulieu.be Page 2 / 2