Food Knowledge (Downloadable DVD)

Different themes are addressed:
1/ Role of nutrition
2/ Diversity of foods: mineral / organic, simple / compound, natural / processed, animal / plant origin, preparation and preservation techniques
3/ Food groups
4/ Component analysis: laboratory techniques, water and dry matter measurement, total protein measurement, sugar analysis, lipid research, vitamin detection, calculation of energy value...
5/ Food texture: behavior during thawing, role of additives, phase separation, emulsion studies, hardness and mechanical resistance tests, measurement of crispness quality...
6/ Sensory analysis: flavors and sensory behaviors, taste tests, descriptor tests, consumer tests...
7/ Advice from a nutritionist