Duration
12h Th, 8h AUTR
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
THEORETICAL part
Introduction to the QUALITY and BIOLOGICAL SAFETY OF FOODSTUFFS (12h)
- Main pathogenic agents transmitted by food: helminthes, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines, non conventional transmissible agents;
- Characteristics of the main bacteria responsible for toxi-infections of food origin;
- Main microorganisms responsible for spoilage or used for food transformation or preservation;
- Methods for microbiological quality control of food;
- Notions of microbiological criteria applicable to foods and quantitative evaluation of microbiological risks.
PRACTICAL part
See Planned learning activities and teaching methods section here under.
Learning outcomes of the learning unit
The main objectives of the course are: - to teach you about the importance of microorganisms in the food sector and the means of ensuring microbiological quality control of food By the end of the course, you will be able to: - understand the basic principles of food microbiological quality and safety control; - master the main biological hazards to manage in the food chain and the analytical methods allowing their assessment.
Prerequisite knowledge and skills
Basic knowledge in microbiology
Planned learning activities and teaching methods
The activities are separated into 12h theoretical course and 8h practical work.
The theoretical courses are organized in amphitheatre (face to face). For more information, see the section "Course Content" here above.
The practical works are organized through 2 sessions of 4h TP (demos and exercices in the laboratory and in an experimental unit of food processing).
The practical works cover the whole theoretical part of the course.
The attendance at the practical works is mandatory. Justification of any absence has to be sent to the secretary of the Department before the end of the week.
The students are submitted to evaluation during the practical works (contributing to 20% of the final score).
Mode of delivery (face to face, distance learning, hybrid learning)
See section "Learning activities and teaching methods".
Recommended or required readings
Reference documents: The course slideshow and the reference texts are available on the e-Campus plateform (restrited access, only for registred students).
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Oral test after short preparation
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Prof. Georges Daube
Assistant and collaborator : Elisa Martinez, Sébastien Crèvecoeur
Secrétariat : Christine Bal
E-mail : georges.daube@uliege.be ; dda@uliege.be
Tél. : +32 (0)4 366 40 40