University of Liege | Version française
Academic year 2014-2015Value date : 1/11/2014
VETE0047-3  Inspection of animal food

Duration :  12h Th, 17,5h PCL
Number of credits :  
Master in Veterinary Medicine, 2nd year1
Lecturer :  Nicolas Korsak Koulagenko
Language(s) of instruction :  
French language
Organisation and examination :  
All year long
Course contents :  
Following the euopean regulation (EC) n°854/2004,inspection means "the examination of establishments, of animals and food, and the processing thereof, of food business, and their management and production systems, including documents, finished product testing and feeding practices, and of the origin and destination of production inputs and outputs, in order to verify compliance with the legal requirements in all cases" In this course Inspection of carcasses of meat animals in slaughter houses: ante-mortem inspection and special emergency slaughterings, post-mortem inspection: techniques and processes post-mortem inspection: disease conditions. Inspection techniques in other animal species will be also briefly exposed (poultry and rabbits, wild deer and fish). Causes of condemnations will be also studied.
Learning outcomes of the course :  
- Inspection of bovine, porcine and equine carcasses - European and national legislations
Prerequisites and co-requisites/ Recommended optional programme components :  
Teaching from the previous courses.
Planned learning activities and teaching methods :  
Practical works (examinations of bovine and porcine carcasses in slaughter house) complete the theoritical course. A visit of a poultry slaughterhouse is also performed.
Mode of delivery (face-to-face ; distance-learning) :  
12 hours theoritical course 17,5 hours practical works
Recommended or required readings :  
This course is placed on-line on e-campus Further reading :
  • Food animal Pathology and Meat Hygiene, D.C. Herenda, Don A. Franco, ed. by Mosby Year Book, 1991.
  • W.G. Wilson. Wilson's practical meat inspection (7th edition), Blackwell publishing.
Assessment methods and criteria :  
Theoritical course : written exam (MCQ) (3/4 of the final mark). Practical works: evaluation by the end of the week (1/4 of the final mark).
Work placement(s) :  
Organizational remarks :  
The attendence at the practical works is compulsory. Absences have to be justified by phone at the service and confirmed by an official certificate. The unjustified absences will be taken into account at the time of deliberations.
Contacts :  
  • Dr Nicolas Korsak, in charge of teaching Liege University, Faculty of Veterinary Medicine ; Food Science Department Bld de Colonster, 20. Sart-Tilman B43bis. B-4000 Liège. Belgium tel : +32-4-366 45 19 (40 40) fax : +32-4-366 40 44
  • Dr Sandrine Dehard, assistant Liege University, Faculty of Veterinary Medicine ; Food Science Department Bld de Colonster, 20. Sart-Tilman B43bis. B-4000 Liège. Belgium tel : +32-4-366 40 29 (40 40) fax : +32-4-366 40 44
  • Chritine Bal, secretary Liege University, Faculty of Veterinary Medicine ; Food Science Department Bld de Colonster, 20. Sart-Tilman B43bis. B-4000 Liège. Belgium tel : +32-4-366 40 40 fax : +32-4-366 40 44



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