Mediaspace scheduled maintenance: Aug 25, 2026 07:00 - 12:00 AM. During this time, videos will be temporarily unavailable. Check status updates.

Graph
Search

Course

ENG-435: Chemistry of food processes

Summary

The course will deliver basic knowledge on the principles of food processing and chemical changes occurring during food manufacturing. Specific thermal processes related to transformation of food raw materials will be described along with benefits and challenges to consider.

Lectures

Instructor

Imre Blank

Official source

https://edu.epfl.ch/coursebook/en/chemistry-of-food-processes-ENG-435

Moodle Page

http://go.epfl.ch/ENG-435

About this result

This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.

Summary

Lectures

Instructor

Imre Blank

Official source

https://edu.epfl.ch/coursebook/en/chemistry-of-food-processes-ENG-435

Moodle Page

http://go.epfl.ch/ENG-435

About this result

Related courses (29)

ENG-436: Food biotechnology

The course will deliver basic knowledge on the principles of food fermentation and enzyme technology. The course will also present benefits that food biotechnology can bring in terms of Nutrition & Health and Sustainability. ...

ENV-200: Environmental chemistry

This course provides students with an overview over the basics of environmental chemistry. This includes the chemistry of natural systems, as well as the fate of anthropogenic chemicals in natural systems. It enables students to apply general chemical conc ...

ENG-410: Energy supply, economics and transition

This course examines energy systems from various angles: available resources, how they can be combined or substituted, their private and social costs, whether they can meet the energy demand, and how the transition to a renewable energy system can be foste ...

ENV-501: Material flow analysis and resource management

This course provides the basis to understand material and energy production and consumption processes. Students learn how to develop a material flow analysis and apply it to resource management cases. They analyze the implications of their models on resour ...

ENG-433: Food chemistry

Présentation des propriétés, de la fonctionnalité et des réactions spécifiques des constituants principaux des denrées alimentaires : eau, lipides, hydrates de carbone, protéines, vitamines, sels minéraux, additifs et substances toxiques. ...