Study Programmes 2016-2017
Food hygiene
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; Methods for the counting of indicator flora and for the detection of food-borne pathogens 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.
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 :
Daube Georges (Professeur ordinaire)
Food Microbiology
Faculty of Veterinary Medicine
Department of Food Science
Quartier vallée 2, Avenue de Cureghem 10
4000 Liège
04 366 40 15 (secretary 04 366 40 40 (Christine Bal))

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.