VETE2048-1 : Food safety and quality control

University of Liege | Version française

Academic year 2014-2015

Value date : 12/05/2015

VETE2048-1

Food safety and quality control

Duration :

51h Th, 12h Pcl Pr.

Number of credits :

Master in Veterinary Medicine, 1st year		6

Lecturer :

Antoine Clinquart, Georges Daube, Véronique Delcenserie, Marie-Louise Scippo

Coordinator :

Antoine Clinquart

Language(s) of instruction :

French language

Organisation and examination :

Teaching in the first semester, review in January

Course contents :

- Introduction to FOOD TECHNOLOGY (15h, Prof. A. Clinquart)

Physical, chemical and biological modifications of food during storage;
Introduction to food preservation and stabilization techniques;
Introduction to fresh meat and meat products technology;
Introduction to milk and milk products technology;
Introduction to egg products technology.

- Introduction to FOOD SAFETY AND FOOD QUALITY MANAGEMENT (16h, Prof. V. Delcenserie)

Introduction to food hygiene and the basis of its legislation through major European food crises across in recent years;
Good hygiene and manufacturing practices in production, processing and distribution of food products;
The slaughter process (beef and pork) and slaughter techniques;
HACCP principles (hazard analysis critical control points);
Overview of different Food Safety management systems (BRC, IFS, SQF, ISO22000). The principles of quality management applied to food industry (ISO9001) will also be developed. Signs of quality in the food industry (labels definition, conformity certification and other used designations in the food industry) will also be discussed.

- Introduction à la QUALITE ET LA SECURITE DES ALIMENTS : ASPECTS CHIMIQUES (10h, Prof. M.-L. Scippo)

General overview of principal chemical risks associated to food;
Analysis of the major constituents of meat: water, proteins, fats, ashes;
Food additives;
Residues of antibiotics, anabolic hormones and other prohibited growth promoters;
Environmental contaminants (PCBsand dioxins);
Official control of residues and contaminants in EU;
Neoformed products;
Important parameters for analytical methods validation.

- Introduction à la QUALITE ET LA SECURITE DES ALIMENTS : ASPECTS MICROBIOLOGIQUES (10h, Prof. G. Daube)

Main pathogenic agents transmitted by food: helminthes, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines, non conventional transmissible 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, Vibro parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Clostridium botulinum, Listeria monocytogenes;
Main microorganisms responsible for spoilage or used for food transformation or preservation;
Methods for microbiological quality control of food;
Notions of microbiological criteria applicable to foods and quantitative evaluation of microbiological risks.

Learning outcomes of the course :

The main objectives of the course are:
- to make you aware of the key role that you can play on public health, more particularly through food safety management.
- to give you the tools to be able to play this role.

By the end of the course, you will:
- understand the different technological processes used in the animal food transformation industry: role, hazards and management;
- understand the basic principles of technological and organoleptical food quality control;
- understand the obligations (legislation) enjoined to the different actors from the agrifood sector;
- understand the existing control measures (Good hygiene and manufacturing practices, HACCP plan, food safety and food quality management) to minimize or prevent contamination and deterioration of food, in order to protect consumer health;
- master the main biological, chemical and physical hazards to manage in the food chain and the analytical methods allowing their assessment;
- be able to analyze and complete an existing HACCP plan.

Prerequisites and co-requisites/ Recommended optional programme components :

1st cycle courses.
Come with high curiosity. You will discover a less known facet of the veterinary profession.

Planned learning activities and teaching methods :

51h of face-to-face theoretical course and 12h of practical work (3 x 3h intra muros and 3h extra muros).
We encourage you to attend the courses because they will help you to target the essential points of the course content.
The attendance at the practical works is mandatory (except for students
having validated the course). The students are submitted to evaluation during the practical works (contributing to 10% of the final score).
The content of the practical works can be the subject of questions in the final examination.
Justification of any absence at the practical works has to be sent to the secretary of the Department before the end of the week. A new date has to be fixed for regularisation. If the absence is not regularized, the student is not admitted to the final examination and an "A" (for Absent) score is attributed.

Mode of delivery (face-to-face ; distance-learning) :

See here above.