2nd Bachelor in Dietetics
Bromatology
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ECTS Credits | 3 |
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Number of Hours (h/year) | 40 |
Teaching staff | PAUQUET, Damien |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0007/2 |
Prerequisite | Organic chemistry, Nutrition, culinary technology and hygiene course of year 1. |
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Aims and Objectives | To know all edible food and foodstuffs, to control technology (industrial and/or artisanal), to deduce and justify the possible adequacy of their consumption, the possible risks which are bound to it and this for any individual whatever their age, their ethnic origin, their health condition |
Description | Proteins containing food. Lipids containing food. Glucid containing food. Fruit and vegetables. Drinks Herbs, condiments and spices. Mixed: mushrooms, algae, alicaments... |
Bibliography | YEAGER S., Guide des alicaments, Ed. Marabout, 2000 CHEFTEL J-C., Introduction à la biochimie et à la technologie des aliments, Vol. 1 et 2, Ed. Technique et Documentation, 1976 TOUSSAINT - SAMAT, Histoire Naturelle & Morale de la nourriture, Ed.Bordas culture, 1987. L’encyclopédie des aliments, France Loisirs, Paris, 1996. BECHER D., Fruits et légumes exotiques, Comment ça se mange?, La Compagnie du Livre, 1994. LERAUT P., Les champignons dans leur milieu, Ed. Bordas, 1993 LE BELLEC F. & RENARD V., Le grand Livre des fruits Tropicaux, .Ed. Orphie, 1999 BULTJER U., Le guide complet des Herbes et épices, Ed. Chantecler, 1998. NEYRAT P., Les produits du marché, Ed. Larousse – Bordas, 1998. COHEN J.M., LEROY P., Savoir manger, Ed. Flammarion, 2006. |
Teaching and Learning Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
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