Duration
32h Mon. WS, 32h TAE, 18h Vis. Ind. Pl. , 24h Peda. Tr.
Number of credits
| Advanced Master in Management of Food Chain Safety | 7 crédits |
Lecturer
Antoine Clinquart, Georges Daube, Véronique Delcenserie, Caroline Douny, Nicolas Korsak Koulagenko, Marie-Louise Scippo
Coordinator
Language(s) of instruction
French language
Organisation and examination
All year long, with partial in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
o Course (including online course):
The theoretical course (32h CT) corresponds to the preparation of the visits and the writing of the report. For each of the four sectors studied, it is a question of understanding the main stages of the process, the main risks to be considered, the control measures to be implemented as well as the associated management reference systems.
The four practical studies on food chain quality and safety management are chosen from the following themes, ensuring a good diversity of sectors and the widest possible sector approach:
- Beef sector (primary production, slaughter, cutting fresh meat, meat preparations);
- Pork industry (primary production, slaughter, cutting fresh meat, meat preparations, meat products);
- Poultry sector (primary production, slaughter, cutting);
- Fishery products sector (fish and aquaculture products, bivalve molluscs);
- Milk and dairy products sector (primary production, drinking milk, condensed milk and milk powders, cheeses and cheese by-products, fats from milk, fermented milks);
- Eggs and egg products sector (primary production + processing);
- Plant products (fruit and vegetable processing);
- Cooked meals;
- Collective catering;
- Distribution ;
- Food for animals ;
- Animal by-products.
o Practicals:
Not applicable.
o Exercises:
The tutorials (32h tutorial) correspond to the preparations and discussions with the teachers before and after the visits.
Learning outcomes of the learning unit
At the end of this course, the student will be able to implement a concrete and practical approach to the management of quality and health safety in the points of production, processing and distribution of foodstuffs.
The student will be able to integrate all the concepts relating to the management of the quality and safety of foodstuffs, throughout the food chain and to choose the most appropriate standards to implement them.
Prerequisite knowledge and skills
Basic knowledge of biology and chemistry as well as notions related to good hygiene practices and the creation of a HACCP plan are necessary for a good understanding of the course.
Planned learning activities and teaching methods
This Teaching Unit focuses on several themes related to the food production, processing and distribution sector. Each theme is covered over a week in several phases: preparation of the visit by the students at home, discussion with the teachers, field visit, preparation of the report at home by the students and discussion with the teachers. .e.s.
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Additional information:
It is a hybrid education based on a set of online media (MOOC, Podcasts, reference sheets) which will serve as a basis for home preparations, face-to-face lessons and for discussions with teachers.
Recommended or required readings
The teaching materials will all be accessible via eCampus from the start of the academic year. They will be of various natures (MOOC, Podcasts, Powerpoint supports, reference documents available on eCampus or via links on the Web).
Additional materials can be found at the following sites:
- The ANSES summary sheets containing the main risks of biological origin transmitted by Food: ttps://www.anses.fr/fr/content/fiches-de-dangers-biologiques-transmissibles-par-les-aliments
- Opinion of the scientific committee of the FASFC: https://www.favv-afsca.be/comitescientifique/avis/
- Opinion of the Superior Health Council (choose the subject "diet: nutrition/diet and health - including food safety"): https://www.health.belgium.be/fr/conseil-superieur-de-la-sante?f%5B0%5D=field_shc_doc%3A1142
- EFSA publications, publications: https://www.efsa.europa.eu/en/publications (choose as filters "chemical contaminants", "contaminants in feed", "pesticides")
- European Union website, DG Health, Food Safety: https://food.ec.europa.eu/index_en
- Codex Alimentarius website: https://www.fao.org/fao-who-codexalimentarius/fr/
- European legislation website: https://www.fao.org/fao-who-codexalimentarius/fr/
- FPS Public Health website (HACCP): https://www.health.belgium.be/fr/alimentation/securite-alimentaire/dangers-microbiologiques-et-hygiene/haccp-autocontrole-et-0
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Final oral certification exam in the form of a discussion with all the teachers in the EU.
Work placement(s)
Organisational remarks and main changes to the course
Presence at the preparation and practical sessions (company visits) is compulsory. Repeated unjustified absences may lead to the refusal of the presentation of the final oral test.
Contacts
Pr Antoine Clinquart, in charge of teaching
Prof. Georges Daube, in charge of teaching
Pr Véronique Delcenserie, in charge of teaching
Dr Nicolas Korsak, in charge of teaching
Pr Marie-Louise Scippo in charge of teaching
Dr Caroline Douny, in charge of teaching and coordinator of the teaching unit
Mrs. Christine Bal, secretary
University of Liège, Faculty of Veterinary Medicine, Department of Food Sciences, Avenue de Cureghem 10, 4000 Liège, Belgium.
Tel: +32-4-366 40 15 (40 40)
Fax: +32-4-366 40 54
Email: cdouny@uliege.be, Christine.Bal@uliege.be
Website: http://www.dda.uliege.be