VETE2007-1 : Management of the quality and safety of foodstuffs derived from aquaculture

Study Programmes 2015-2016

VETE2007-1

Management of the quality and safety of foodstuffs derived from aquaculture

Duration :

15h Th, 5h Vis.

Number of credits :

Specialised master in aquaculture		2

Lecturer :

Antoine Clinquart, Véronique Delcenserie, Nicolas Korsak Koulagenko

Coordinator :

Marie-Louise Scippo

Language(s) of instruction :

French language

Organisation and examination :

Teaching in the first semester, review in January

Units courses prerequisite and corequisite :

Prerequisite or corequisite units are presented within each program

Course contents :

The approaches described in this course make it possible to ensure the control of quality and safety in the companies of the aquaculture sector. Among these, one may cite the good hygienic practices, the implementation of HACCP systems, the chemical and microbiological risk management, the technological processes in connection with the preservation of the products from the aquaculture and the legislation applicable to this sector.

Learning outcomes of the course :

The principal objective of the course will be to sensitize the students with the crucial role of quality control measures to limit or to prevent the contaminations and spoilage of the foodstuffs resulting from the aquaculture, in order to ensure a healthy and wholesome product. At the end of this course, the student will have to be able to understand the obligations imposed on the agro-alimentary sector as a whole and the various levels of control.

Prerequisite knowledge and skills :

Planned learning activities and teaching methods :

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

15 hours of theoretical course (divided in 4 modules) + 5 hours visit of a company