Laboratory of the Agrolimentary Industry - Haute Ecole Charlemagne

Lab'InSight Fermentation dans l'industrie alimentaire, du 29.10.2015. Organisé par le Réseau LIEU à Gembloux Agro Biotech Présentation de Dr. Mehdi El Hour

Science

LABORATORY
OF
THE
AAI

(Laboratory
of
the
Agrolimentary
Industry)

Agronomy

HAUTE
ECOLE
CHARLEMAGNE

Dr.
Mehdi
El
Hour

Maître
assistant

«
For
an
applied
research
vision
»

FERMENTATION
IN
THE
FOOD
INDUSTRY
:

Managing
Living
Organisms
to
op0mize
your
Produc0on

FIELDS
OF
EXPERTISE

  Brewing
and
beer
concep0on

  Biotechnology

  Coaching/Educa0on/Forma0on

RECENT
APPLIED
RESEARCH
PROJECT

ISIa
–
HECh

Technological

beer/Gluten
free

CRA-‐W
of

Gembloux

Caracole

brewery

Castel

Mal0ng

CRPP
-‐
ULg

FIRST
HE
2013-‐2015

SERVICE
PROPOSAL

A
LINK
BETWEEN
TRAINING
&
RESEARCH…

PROTEIN
ANALYSES

SERVICE
PROPOSAL

WHEN
BIOTECHNOLOGY
SUSTAINS
RESEARCH

&
CHEMICAL
ANALYSES

DR.
MEHDI
EL
HOUR

Maître-‐assistant

mehdi.el.hour@gmail.com

+32
498
29
18
29

LABORATORY
OF
THE
AAI

Rue
St
Victor,
3,
4500,
Huy

hTp://www.hech.be/fr/isia-‐huy

HAUTE
ECOLE
CHARLEMAGNE,
ISI-‐A
HUY

@

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Warehousing refers to the large-scale storage and organization of goods in a systematic manner, making products available when needed. Key functions of warehousing include consolidating goods from different production plants, breaking bulk quantities into smaller units, storing seasonal items, providing value-added services like grading and packing, stabilizing prices by adjusting supply to demand, and financing through advancing money to owners on goods security or supplying goods to customers on credit terms.

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La nutrición es importante en todas las etapas de la vida. Durante la lactancia materna exclusiva (0-6 meses), la leche materna proporciona todos los nutrientes necesarios para el lactante. La alimentación complementaria (7 meses-2 años) introduce papillas y alimentos sólidos de forma gradual. En la niñez y adolescencia, una dieta balanceada y actividad física son cruciales para el crecimiento y desarrollo. En el embarazo y la vejez, la nutrición requiere un enfoque específico para satisfacer las necesidades camb

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This literature review summarizes research on the UK public's views about food futures. Key findings include: 1) The public shows little awareness of terms like "global food security" and the impending challenges facing the food system. While population growth is a familiar issue, the unsustainability of the current system and need for change are new concepts. 2) People have an immediate, short-term relationship with food rather than thinking about global issues. Their food choices are most influenced by price, quality, and taste over health or environmental concerns. 3) Certain groups have more constrained choices, such as those on low incomes experiencing food insecurity or dietary restrictions. Talk of "food choice" may be inaccurate or

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Biodentine is a new tricalcium silicate-based restorative cement that has better physical and biological properties than other calcium silicate materials like MTA. It can be used for various dental procedures like pulp capping, pulpotomy, repair of root perforations, apexification, and as a dentin substitute. Biodentine releases calcium ions that help encourage remineralization and formation of reparative dentin. Clinicians rated Biodentine equal to or better than other dental materials in surveys due to its properties like faster setting time, adhesion to dentin, and ability to maintain pulp vitality.

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Microleakage is a major cause of restorative failure and occurs due to microscopic gaps between filling materials and tooth structure. The smear layer, a byproduct of cavity preparation, may provide a pathway for microleakage along its granular constituents or through microchannels in its structure. While some studies found removal of the smear layer decreased microleakage, others found it increased permeability or had no effect. In endodontics, the smear layer's presence impacts the seal of root canal fillings and ability of sealers to adhere, but results are conflicting on whether its removal improves or worsens the seal. Overall, the smear layer's role in microleakage is complex and depends on the materials and techniques

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Erika Alejandra Martínez is seeking a position as a biotechnology engineer to utilize her problem-solving skills and grow professionally. She has a M.Eng in Biochemical and Chemical Engineering from Western University and a degree in Biotechnology Engineering from ITESM. Her experience includes quality control and project development at Barcel Company in Mexico. She is fluent in English and Spanish and has expertise in areas such as quality control, project management, and innovation.

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This document is a project report submitted by Anand V to the Department of Food Science and Technology at Agriculture College, Hassan. The report details a month-long project conducted at Hassan Milk Union Limited (HAMUL) to monitor the environment and analyze water samples for bacterial growth. The objectives were to detect any bacterial contamination in food processing areas and identify the root causes in order to prevent future issues. The report provides background on HAMUL and outlines quality assurance and safety procedures followed in the microbiology laboratory to minimize risks.

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This document discusses the application of high pressure processing (HPP) in the dairy industry. HPP is a non-thermal pasteurization method that kills microbes while retaining the organoleptic and nutritional attributes of food. It has several applications in dairy including milk homogenization, emulsion production like chocolate milk, cheese production, and processing of dairy wastewater to recover proteins and lactose. HPP is presented as an alternative to thermal processing for applications like pasteurization and sterilization that cause nutritional and quality losses. The document provides examples of HPP use in emulsification, wastewater fractionation, and cheese production through ultrafiltration. It concludes that HPP will allow for the production of safer, healthier

The application of high pressure processing in dairy industry (Presentation)

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This document discusses the application of high pressure processing (HPP) in the dairy industry. It begins with an introduction to HPP as a non-thermal pasteurization method that retains nutrients and organoleptic properties unlike conventional heating. It then discusses several applications of HPP including milk homogenization, emulsion production like chocolate milk, cheese production, and managing dairy wastewater to recover proteins and lactose.

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Any business has two basic functions: marketing and innovation. TOP ltd is an innovation service provider that works with food producers and equipment manufacturers to extend shelf-life and improve quality through technologies like RF heating, membranes/filters, pascalization, and purepulse. They provide full innovation services from concept to market introduction. Innovation bottlenecks include cultural fit challenges, the chicken-and-egg problem of who invests first, and focusing too narrowly on current technologies instead of disruptive innovations.

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Technology and halal food resources

The document discusses technology related to halal food resources. It outlines several technologies used to analyze halal foods including FTIR spectroscopy, e-nose, ELISA, DSC, and headspace GC sampling. These technologies are important for accurately detecting any non-halal components in foods and protecting consumers from fraud. The document also emphasizes that Islam accepts technological advances that benefit people and help ensure food safety.

ADP I.pptx

DepartmentofAgricult2

This document outlines the syllabus for a course titled "Advances in Dairy Processing". The course is divided into 6 units which will cover topics like raw milk properties, thermal processing techniques, advanced dairy processing equipment, drying and dehydration of milk, water activity and carbonation in dairy processing, and cleaning and sanitization methods. The course aims to define key concepts and terminologies in dairy processing, explain various preservation and processing methods, identify different equipment used and their working principles, and explain roles of factors like water activity and carbonation in shelf life. The assessment includes assignments, quizzes, seminar presentations and a group project.

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This document provides information about food science master's degrees offered in Europe. It lists the number of programs in each European country, including over 50 programs in Spain. It also categorizes the programs by subject area and credits. Several exemplar degree programs are highlighted from countries like Belgium, the Netherlands, Denmark, Finland, France, and the UK. Resources for finding international opportunities and funding are also listed.

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