HEPL

Theoretical and practical fundamental knowledge of inorganic chemistry (nomenclature, chemical equations, units of concentration, pH of the aqueous solutions, techniques of titration...) and of organic chemistry (knowledge of organic functions and their characterization;

Comprehension of the principal reactional mechanisms; techniques of decantation, filtration, extraction, split crystallization, distillation; rudiments of organic synthesis...)

To study the general composition of current products of the daily food and to highlight the most frequent deteriorations and falsifications, the most current additives authorized by the legislation.

To study the various methods of analysis applied to the examination of the foodstuffs.

To explain and justify the various analyses carried out to seek the general composition, the most frequent deteriorations and possible falsifications of the basic food products of our nutrition and this, in connection with the practical analyses carried out at the analysis laboratory of the foodstuffs.

Study of the constitution of the foodstuffs

· The glucid lipid and protid containing food,

· Drinks

· The stimulating food (cocoa, coffee...)

· Condiments and spices

Theoretical study of the various methods of analysis applied to the analysis of the foodstuffs.

Ø Mixture acid/base and redox

Ø Complexometric mixtures

Ø Argentimetry and iodometry

Ø Colorimetric mixture

Ø Extraction of the fat content

Ø Densimetry: scale of Westphal and pycnometre

Analyses to be carried out:

· Analysis of drinking water, fat content, milk, meats, bread and flours, fruit juices and lemonades, wine

Complementary research of additives

FOUASSIN A., NOIRFALISE A., Méthodes d’analyse des substances alimentaires, Université de Liège, Faculté de Médecine, Presses Universitaires, 1981(4^ème édition)

LECOQ R., Manuel d’analyses alimentaires et d’expertises usuelles (Tomes I et II), Edition Douin (Deren et Cie), Paris VI°-1965.

TEMMERMAN G., Législation alimentaire, Inspection des denrées Alimentaires, La charte, Bruges.

MANGOLD H.K., Manuel de chromatographie

DELANOE D. , MAILLARD C., MAISONDIEU D.,Le vin : de l’analyse à l’élaboration, Technique et Documentation, Lavoisier, 1984.