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| VETE1023-1 | Food technology, safety and quality
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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, 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 into 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 on the WebCT plateform).
Complementary documents :
Cf. WebCT |
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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, Chargée de cours
Assistants :
Alexandre Deflandre (Alexandre.Deflandre@student.ulg.ac.be) ; Sandrine Dehard (Sandrine.Dehard@ulg.ac.be) ; Marie-Athenaïs de Schaetzen (madeschaetzen@ulg.ac.be) ; Edwige Van der Heiden (evanderheiden@ulg.ac.be)
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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| VETE1023-1 : Technology, safety and quality of food |
- Diaporama (pdf and/or html format)
- Reference documents
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