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| VETE1023-1 | Technologie, sécurité et qualité des aliments
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| Duration : | 35h Th, 9h Pcl Pr. |
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| Credits/ECTS : |
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| Holder(s) : | Antoine Clinquart, Georges Daube, N..., Marie‑Louise Scippo |
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| Language : | Langue française |
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| Course contents : | - Introduction to FOOD TECHNOLOGY
- General Introduction : historical, economical and social context, ...;
- Physical, chemical and biochemical modifications of food during its shelf life;
- Introduction to food preservation and stabilization techniques;
- Introduction to fresh meats, meat preparations and meat products technology;
- Introduction to milk and milk products technology;
- Introduction to eggs and egg products technology.
- Introduction to FOOD QUALITY and SAFETY : CHIMICAL ASPECTS
- Role of the veterinarian in animal production to guarantee the safetyand the quality of food.
- Analysis of the major constituents of the meat: water, proteins, fats, ashes.
- Toxicological evaluation of additives and contaminants.
- Additives in meat (antioxidants, sulphur, nitrites and phosphates).
- Contaminants (metals, PCBs, dioxins, natural toxin, veterinary drugs, new products).
- Residues of antibiotics, hormones, and other illegal growth promoters
- Introduction to FOOD QUALITY and SAFETY : MICROBIOLOGICAL ASPECTS
- Main pathogenic agents transmitted by food: helminthes, protozoons, bacteria, virus, mycotoxines, marine biotoxin, amines biogenes, not conventional contagious agents.
- Characteristics of the main bacteria responsible for toxi-infections of food origin: Salmonella, Yersinia, enterohemoragic E. coli O157, enteropathogenous Yersinia enterocolitica , Campylobacter, Vibrio cholerae, Vibro parahaemolyticus, Vibrio Cholerae, Vibro parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Clostridium botulinum, Listeria monocytogenes.
- Main microorganisms responsible for changes or used to transform or protect food.
- Management of the microbiological life duration of food by the producers.
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| Course objective : | - Introduction to FOOD TECHNOLOGY
Introduction to technological processes applied to treatment and transformation of food from animal origin : aim, risk, management;
Awareness of technological and organoleptical quality control of food from animal origin. |
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| Prerequisites : | Basic knowledge of chemistry, physics, bacteriology, virology (cfr courses of the Bachelor degree) |
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| Workshops : | The practical applications of food sciences are often undissociable. They are therefore integrated to the practical works "Technology, safety and quality of food". |
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| Organization : | When ? Where ? See the course schedule.
Who ? Responsability of the student ! |
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| Written notes : | Reference documents:
Course diaporama copy + reference texts (available at the "Office des Cours" and/or on the website of the department).
Complementary documents :
(1) " ¿ La Viande ? ", éd. A. Clinquart, J. Fabry & M. Casteels, BAMST, Presses de la Faculté de Médecine vétérinaire de l'Université de Liège, 1999 (available at the secretary, see "contact" item).
(2) "Technologie des produits de charcuterie et des salaisons ", coord. P. Durand, Tec & Doc Lavoisier, Paris, 1999.
(3) " Milk and dairy products : properties and processing ", ed. I. Rosenthal, VCH Verslagsgesellschaft mbH, Weinheim, 1991. |
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| Assessment : | Aim : knowledge understanding + assimilation ? ; updating? ; awareness of food quality control ? ; awareness of the veterinarian task in public health management ?
Method: written test (MCQ + open questions). |
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| Contacts : | Teacher :
Antoine CLINQUART, Professeur
Georges DAUBE, Professeur
Marie-Louise SCIPPO, Chef de Travaux
Please contact the secretary's office first
Secretary's office : Mrs Christine BAL, E-mail : christine.bal@ulg.ac.be
Phone : ++ 32 4 366 40 40, Fax : ++ 32 4 366 40 44 |
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| Items online : |
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| Technology, safety and quality of food |
| Diaporama (pdf and/or html format) |
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