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| VETE2009-1 | Food microbiological analysis
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| Duration : | 18h Th |
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| Credits/ECTS : |
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| Holder(s) : | Georges Daube, Georges Daube |
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| Language : | Langue française |
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| Course contents : |
- Principles of food microbiology assays: sampling plans, sampling, sample management, counting, detection, identification and typing.
- Alternative methods in food microbiology, including genetical assays.
- Applications in food microbiology and significance of the various parameters..
- Laboratory agreement and officially recognized methods..
- Definition, set up and use of different kinds of food microbiological criteria.
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| Course objective : |
- At the end of the course and the practical exercises, the student will be able to understand the food microbiological method principles and able to choose the most adequate for a particular application.
- He will be also able to choose the optimal parameters to determine and able to interpret the results with microbiological criteria.
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| Prerequisites : | Basic knowledges in bacteriology, virology and parasitology |
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| Organization : | When? see lecture time-schedule
Where? see lecture time-schedule
Who? student responsability! |
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| Written notes : | - Lecture support : Copy of lecture slides (available in student office). |
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| Assessment : | 1st session : oral examination after short preparation
2d session : idem. |
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| Contacts : | Georges Daube,
E-mail : Georges.Daube@ulg.ac.be
(see secretary's office before)
Secretary's office : Christine Bal,
E-mail : Christine.Bal@ulg.ac.be,
Tel : 04/366 40 40, Fax : 04/366 40 44,
Assistant : Dr Marie-Athenais de Schaetzen, E-mail : madeschaetzen@ulg.ac.be |
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