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| ALIM0001-1 | Food hygiene
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| Duration : | 18h Th, 6h Pr |
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| Number of credits : |
| Master en sciences agronomiques et industrie du vivant, à finalité approfondie, 1st year | | Second semester | | 2 |
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| Master in Agricultural Bioengineering, Professional Focus, 1st year | | Second semester | | 2 |
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| Master in Chemistry and Bio-industries, Professional Focus, 1st year | | Second semester | | 2 |
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| Master in Forests and natural Areas Engineering, Professional Focus, 1st year | | Second semester | | 2 |
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| Master en sciences agronomiques et industrie du vivant, à finalité spécialisée en valorisation biologique des déchets, 1st year | | Second semester | | 2 |
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| Required preliminary complements to register in the Advanced Master in Food Science and technology | | Second semester | | 2 |
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| Master in sciences and environment management | | Second semester | | 2 |
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| Lecturer : | Daniel Portetelle, Marianne Sindic |
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| Coordinator : | Daniel Portetelle |
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Language(s) of instruction :
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| French language |
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Course contents :
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| Hazardous microorganisms : pathogenicity, infectious doses and microbial criteria;
Risk evaluation: HACCP;
Management and mastery of microbial quality by good practices of hygiene and manufacturing;
Food spoilage: decomposition, diseases from animal origin, microbial toxins;
Controlling food spoilage: desinfection, prevention and preservation processes;
Rapid methods for the detection of food-borne pathogens : current and next generation techniques;
Practical examples : cases of microbial deterioration: milk and milk products, eggs and egg products, meat, fish, shellfish, fruits, vegetables, drinks |
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Learning outcomes of the course :
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| Overview of microorganisms related to food-borne diseases, food spoilage, food storage and food quality. Overview of microbial biohazards and detection and preservation processes
After completing the course the student is expected to
State major micro-organisms of the food domain
Explain the presence of a certain type of germ in food
Describe microbiology methods used in food quality monitoring |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Basic techniques in microbiology
-- AM201 - General microbiology |
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 18h
Practical Works : 6h |
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Recommended or required readings :
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| - Microbiology (Prescott et al., eds), 2008, 7th Edition, McGraw-Hill Pub., London, 1088 pages + appendixes
- Food Microbiology (Doyle and Beuchat), 2007, 3rd Edition, ASM Press, Washington D.C., 1038 pages.
- Microbiologie. Le tube digestif, l'eau et les aliments (Leclercq, H., Mossel, D.A.A.), Doin Editeurs, Paris, 1989, 529 pages.
- Essentials of the microbiology of foods (Mossel, D.A.A., Corry, J.E.L., Struijk, C.B., Baird, R.M.), John Wiley & Sons, Chichester, 1995, 699 pages.
- Répertoire des microorganismes pathogènes transmis par les aliments (Gelinas, P.), Agriculture et Agroalimentaire, Canada, 1995, 211 pages.
Books available in "Laboratoire d'Ecologie microbienne et d'Epuration des Eaux". |
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Assessment methods and criteria :
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| Written examination (100%) |
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Contacts :
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| Portetelle, Daniel (Professeur ordinaire - Chef de service)
Biologie animale et microbienne
081 62 23 54
daniel.portetelle@ulg.ac.be
Sindic Marianne (Professeur)
Laboratoire Qualité et sécurité des produits agroalimentaires
081/62.23.06
marianne.sindic@ulg.ac.be |
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