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| VETE0462-1 | Chemical hazards related to food
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| Duration : | 27h Th, 5h Mon. WS |
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| Credits/ECTS : |
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| Holder(s) : | Claude Saegerman, Marie‑Louise Scippo |
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| Language : | French language |
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| Course contents : | The course is a lesson of toxicology of food products, which makes an inventory of the chemical risks associated with food products (residues and contaminants, additives, pesticides, brominated flame retardatants, migrating chemicals, allergens, ...). |
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| Course objective : | The goal of this lecture is to inform the trainee who will be involved in the field of the food safety and quality :
- about the available analytical methods to detect chemical hazards in food,
- about the toxicology of these chemical hazards. |
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| Prerequisites : | Basic notions of chemistry and physics |
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| Organization : | theory and exercice about risk analysis |
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| Written notes : | voir Web CT |
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| Assessment : | Personnal work |
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| Contacts : | Claude Saegerman, chargé de cours
(claude.saegerman@ulg.ac.be)
Marie-Louise Scippo, chargé de cours (mlscippo@ulg.ac.be)
Caroline Douny, assisante (cdouny@ulg.ac.be(evanderheiden@ulg.ac.be)
)
Christine Bal, Secrétaire du département (christine.bal@ulg.ac.be) |
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