Duration
16h Th, 8h Pr, 24h E-Lrng
Number of credits
| Advanced Master in Management of Food Chain Safety | 5 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Theoretical lectures (incl. on line lectures)
- Introduction : food technology and quality
- Factors influencing food conservability
- Use of refrigeration/freezing for food preservation
- Heat treatments of food
- Food contact materials (incl. active/intelligent FCM)
- Modified atmosphere packaging
- Salting/curing, drying, smoking
- Fermentation
- Non thermal physical treatments: irradiation, high pressure, pulsed electric fields
- Food additives (and other food improvement agents)
- Food physical spoilage
- Sensory analysis: basic principles
- In the lab: determination of physical or physico-chemical parameters (temperature, relative humidity, color, shear force and texture, pH, water activity, atmosphere composition, density) + parameters of some specific foods (meat, fish, milk, egg);
- Demonstration in an experimental and pedagogical food processing unit: control of thermal treatments (determination and interpretation of pasteurisation/sterilisation value), sous vide and under modified atmosphere packaging;
- In the lab: sensory analysis (initiation).
Learning outcomes of the learning unit
At the end of this course, students should know and/or understand:
- the constituent properties of food quality (commercial, sensory, technological, nutritional, image and use);
- the basic principles of sensory analysis of foods;
- the main mechanisms limiting food shelf life and the main factors that influence them, as well as the principles of "hurdle technology";
- the role and control measures for the main technological processes used in the treatment, processing and preservation of food, in particular: the use of cold, heat treatment, the use of water depressants and curing agents, fermentation, smoking, drying, modified atmosphere packaging, irradiation and ultra-high pressure treatment;
- the general principles of legislation on technological substances (particularly food additives), materials intended to come into contact with foodstuffs, "novel foods", and food labelling (technology-related terms).
Prerequisite knowledge and skills
Basic knowledge of chemistry, physics and microbiology are required.
Planned learning activities and teaching methods
Cf. Learning outcomes of the learning unit.
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Additional information:
- 16h theoretical courses (in face to face)
- 24h e-Learning (via podcasts and reference documents)
- 8h TP (in face to face) [ /!\ Attendance to the practical works is mandatory ]
Recommended or required readings
Slideshows, podcasts and reference documents available in e-Campus space
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Aim: evaluation of knowledge and understanding, knowledge updating, awareness of food quality control
Method: oral evaluation after written preparation.
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Contact the teachers or the administrative secretary office of the department Food Science (E-mail: dda@uliege.be ; tél. 04 366 40 40)