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| VETE1023-2 | Food technology, safety and quality
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| Duration : | 35h Th, 12h 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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| Coordinator : | Antoine Clinquart |
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| Language : | French language |
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| Course contents : | - Introduction to FOOD TECHNOLOGY (15h, Prof. A. Clinquart)
- 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 (10h, Prof. M.-L. Scippo)
- 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 (10h, Prof. G. Daube)
- 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.
- Introduction to FOOD QUALITY and SAFETY : CHIMICAL ASPECTS
cf. supra
- Introduction to FOOD QUALITY and SAFETY : MICROBIOLOGICAL ASPECTS
cf. supra |
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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" (6h intra-muros + 3h extra-muros).
The attendance at the practical works is required. Justification of any absence has to be sent to the secretary of the Department before the end of the week. If the absence is not regularized, the student is not admitted to the final examination and an "A" (for Absent) mark is attributed. |
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| Organization : | When ? Where ? See the course schedule. |
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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 : | Teachers :
Antoine CLINQUART, Professeur
Georges DAUBE, Professeur
Marie-Louise SCIPPO, Chargée de cours
Assistants :
Alexandre Deflandre ; Marie-Athenaïs de Schaetzen; Caroline Douny; Maria Sanchez
Secretary's office :
E-mail : dda@ulg.ac.be
Phone : ++ 32 4 366 40 40, Fax : ++ 32 4 366 40 44 |
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