Study Programmes 2015-2016
| ALIM0001-1 | ||||||||
| Food hygiene | ||||||||
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Duration :
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| 18h Th, 6h Pr | ||||||||
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Number of credits :
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Lecturer :
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| Daniel Portetelle, Marianne Sindic | ||||||||
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Coordinator :
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| Daniel Portetelle | ||||||||
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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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Units courses prerequisite and corequisite :
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| Prerequisite or corequisite units are presented within each program | ||||||||
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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;Molecular traceability of food and feed; 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 Know and describe microbiology methods used in food quality monitoring, or molecular traceability of food and feed. | ||||||||
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Prerequisite knowledge and skills :
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| Basic techniques in microbiology -BIOL2013-2 - General Microbiology | ||||||||
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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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| 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. Recent publications + PowerPoint available on line | ||||||||
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Assessment methods and criteria :
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| Written examination (100%) | ||||||||
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Work placement(s) :
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Organizational remarks :
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| Invited expert seminar (2 hours) | ||||||||
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Contacts :
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| Portetelle, Daniel (Professeur ordinaire - Chef de service)
Microbiologie et Génomique
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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Items online :
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 | Notes on line PowerPoint on ecampus. Electronic version of articles on MyULg. |
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