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| VETE2039-1 | Methods of analysing residues and contaminants in the food chain
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| Duration : | 8h Th, 24h Pr, 4h Mon. WS |
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| Lecturer : | Frédéric Farnir, Marie-Louise Scippo |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the second semester |
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Course contents :
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- Introduction to statistics about sampling methods (4h theory) and exercices (4h)
- Introduction to the validation of analytical methods (4h theory)
- Practical training about main biochimical and physico-chemical methods of analysis of residus and contaminants in the food chain: ELISA, thin layer chormatography
(TLC), high performance liquid chromatography, with UV, PDA or fluorescence detection (HPLC-UV/PDA/FLD), liquid or gas chromatography - mass spectrometry (GC-MS or LC-MS), screening tests for antibiotics, etc.
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Learning outcomes of the course :
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| The aims of this course are :
- to inform the trainee about the available analytcial methods to evidence chemcial hazards in the food chain
- to inform the training about the importance of the validation step of an analytical method, and about the the difficulties of the sampling
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Prerequisites and co-requisites/ Recommended optional programme components :
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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- theory
- practical training in laboratory
- exercices
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Recommended or required readings :
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| see e-campus |
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Assessment methods and criteria :
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| · Pr. Marie-Louise Scippo, en charge de l'enseignement
· Pr Frédéric Farnir, en charge de l'enseignement
· Caroline Douny, assistante
· Christine Bal, secrétaire
Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Bld de Colonster, 20. Sart-Tilman, B43bis, Liège, Belgique
tél : +32-4-366 40 40 40
fax : +32-4-366 40 44
E-mail : mlscippo@ulg.ac.be, f.farnir@ulg.ac.be, cdouny@ulg.ac.be, christine.bal@ulg.ac.be - Website : http://www.dda.ulg.ac.be/ |
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