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| VETE0007-1 | Introduction to the hygiene of foodstuffs of animal origin | |||||
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| Duration : | 10h Th | |||||
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| Holder(s) : | N... | |||||
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| Substitute(s) : | Nicolas Korsak Koulagenko | |||||
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| Course contents : | Aims of hygiene are to delay food alterations thus reducing contaminations during the processes of food production and slowing down multiplication of contaminating microorganisms. Contents of the course are good hygienic and manufactoring practices in the industries of food production, transformation and distribution, development of HACCP (hazard analysis, critical control points) required for the autocontrol of food security by the industries and national and European legislations. | |||||
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| Course objective : | Aims of food hygiene are to prevent human infections, toxi-infections or intoxinations following food ingestion. | |||||
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| Organization : | 10 hours theoritical course. | |||||
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| Written notes : | Students' course office Further lecture: HACCP in meat, poultry and fish processing (1999). Advances in meat research series (vol. 10). Ed. By Pearson A.M. and Dutson T.R., Aspen Publishers, Inc., Maryland | |||||
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| Assessment : | Written exam during the session : MCQ + short open questions. | |||||
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| Contacts : | Senior Lecturer Dr. J.C. Hans Dr. Yann Lebon, assistant, tel : 04/366 40 40 E-mail: Y.Lebon@ulg.ac.be Mme Christine Bal, secrétaire tel : 04/366 40 40 E-mail: christine.bal@ulg.ac.be | |||||
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ULg : Students and Studies Administration - Academic Affairs
Contact : Monique Marcourt, direction A.E.E.
Date of data : 27/02/2006
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