Marine Devezeaux de Lavergne: Catalogue data in Autumn Semester 2020

Name Dr. Marine Devezeaux de Lavergne
Nestle S.A.
Route du Jorat 57
1000 Lausanne 26
DepartmentHealth Sciences and Technology

752-3105-00LPhysiology Guided Food Structure and Process Design3 credits2VE. J. Windhab, M. Devezeaux de Lavergne, S. Michlig Gonzalez, T. Wooster
AbstractA “cook-and look” approach to process design is no longer applicable in the current environmental, nutritional and competitive constraints. The modern R&D chemical/food engineer should have a clear focus on the desired structure that needs to be achieved to design a process line or a processing equipment, coupled with in depth knowledge of the processed materials.
ObjectiveThe objective of this course is to highlight the intimate links between human physiology and product sensory and nutritional functions. To optimize these functions, an understanding of the physiological functions that interact and encode the actions of those product structures must be well understood.

Therefore the objective of this course is for students to be equipped with a skill set that will encompass basic digestion and sensory physiology knowledge and food structures.

The students will be exposed to this interplay all along the GI tract, including taste, aroma and texture perception, swallowing mechanics and gastro intestinal digestion with an engineering or physical sciences angle.