 | | |
| ALIM0001-1 | Food hygiene
|
|
| Duration : | 18h Th, 6h Pr |
|
| Number of credits : |
|
|
| Lecturer : | Daniel Portetelle, Marianne Sindic |
|
| Coordinator : | Daniel Portetelle |
|
Language(s) of instruction :
|
| French language |
|
Organisation and examination :
|
| Teaching in the second semester |
|
Course 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;
Practical examples : cases of microbial deterioration: milk and milk products, eggs and egg products, meat, fish, shellfish, fruits, vegetables, drinks |
|
Learning outcomes of the course :
|
| 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
Describe microbiology methods used in food quality monitoring |
|
Prerequisites and co-requisites/ Recommended optional programme components :
|
| Basic techniques in microbiology
-- AM201 - 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.
- Microbiologie. Le tube digestif, l'eau et les aliments (Leclercq, H., Mossel, D.A.A.), Doin Editeurs, Paris, 1989, 529 pages.
- Essentials of the microbiology of foods (Mossel, D.A.A., Corry, J.E.L., Struijk, C.B., Baird, R.M.), John Wiley & Sons, Chichester, 1995, 699 pages.
- Répertoire des microorganismes pathogènes transmis par les aliments (Gelinas, P.), Agriculture et Agroalimentaire, Canada, 1995, 211 pages.
Recent publications. |
|
Assessment methods and criteria :
|
| Written examination (100%) |
|
Training(s) :
|
| |
|
Organizational remarks :
|
| |
|
Contacts :
|
| Portetelle, Daniel (Professeur ordinaire - Chef de service)
Biologie animale et microbienne
081 62 23 54
daniel.portetelle@ulg.ac.be
Sindic Marianne (Professeur)
Laboratoire Qualité et sécurité des produits agroalimentaires
081/62.23.06
marianne.sindic@ulg.ac.be |
|
|
| |
