Duration
27h Th, 5h Mon. WS
Number of credits
| Advanced Master in Specialised Veterinary Medicine (Registrations are closed) | 2 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Toxicology:
The course is a lesson of toxicology of food products, which makes an inventory of the chemical risks associated with food products (residues and contaminants, additives, pesticides, brominated flame retardatants, migrating chemicals, allergens, ...).
Chemical risk analysis:
An example of chemical risk will be investigated according to the classical approach: risk characterization (hazard identification, hazard characterization, exposure assessment), risk management, risk communication).
Learning outcomes of the learning unit
Toxicology:
The goal of this lecture is to inform the trainee who will be involved in the field of the food safety and quality :
- about the available analytical methods to detect chemical hazards in food,
- about the toxicology of these chemical hazards,
Chemical risk analysis:
The goal of this lecture is to inform the trainee who will be involved in the field of the food safety and quality about the chemical risk analysis.
Prerequisite knowledge and skills
Basic notions of chemistry and physics
Planned learning activities and teaching methods
Mode of delivery (face to face, distance learning, hybrid learning)
theory and exercice about risk analysis
Recommended or required readings
voir e-campus
Personnal work.
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Prof. Claude Saegerman :
(claude.saegerman@ulg.ac.be)
Marie-Louise Scippo, chargé de cours :(mlscippo@ulg.ac.be)
Caroline Douny, assisante :(cdouny@ulg.ac.be)
Christine Bal, Secrétaire du département des denrées alimentaires :(christine.bal@ulg.ac.be)