Study Programmes 2016-2017
WARNING : 2015-2016 version of the course specifications
Hygiène alimentaire
Duration :
14h Th, 8h Pr, 2h SEM
Number of credits :
Master in bioengineering : chemistry and bio-industries (120 ECTS)2
Lecturer :
Georges Daube, Marianne Sindic
Coordinator :
Marianne Sindic
Language(s) of instruction :
French language
Organisation and examination :
Teaching in the first semester, review in January
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
Learning unit contents :
Hazardous microorganisms : pathogenicity, infectious doses and microbial criteria; Risk evaluation: HACCP; Management and mastery of microbial quality by good practices of hygiene and manufacturing; Food spoilage: decomposition, diseases from animal origin, microbial toxins; Controlling food spoilage: desinfection, prevention and preservation processes; Rapid methods for the detection of food-borne pathogens : current and next generation techniques;Molecular traceability of food and feed; Practical examples : cases of microbial deterioration: milk and milk products, eggs and egg products, meat, fish, shellfish, fruits, vegetables, drinks
Learning outcomes of the learning unit :
Overview of microorganisms related to food-borne diseases, food spoilage, food storage and food quality. Overview of microbial biohazards and detection and preservation processes After completing the course the student is expected to State major micro-organisms of the food domain Explain the presence of a certain type of germ in food Know and describe microbiology methods used in food quality monitoring, or molecular traceability of food and feed.
Prerequisite knowledge and skills :
Basic techniques in microbiology -BIOL2013-2 - General Microbiology
Planned learning activities and teaching methods :
Mode of delivery (face-to-face ; distance-learning) :
Lectures : 18h
Practical Works : 6h
Recommended or required readings :
- Microbiology (Prescott et al., eds), 2008, 7th Edition, McGraw-Hill Pub., London, 1088 pages + appendixes - Food Microbiology (Doyle and Beuchat), 2007, 3rd Edition, ASM Press, Washington D.C., 1038 pages. Recent publications + PowerPoint available on line
Assessment methods and criteria :
Written examination (100%)
Work placement(s) :
Organizational remarks :
Invited expert seminar (2 hours)
Contacts :
Portetelle, Daniel (Professeur ordinaire - Chef de service) Microbiologie et Génomique 081 62 23 54
Sindic Marianne (Professeur)
Laboratoire Qualité et sécurité des produits agroalimentaires
081 62 23 06
Items online :
Notes on line
PowerPoint on ecampus. Electronic version of articles on MyULg.