VETE2037-2 : Quality and safety management in the food chain

Study Programmes 2015-2016

VETE2037-2

Quality and safety management in the food chain

Duration :

20h Th, 64h Pr, 60h Mon. WS

Number of credits :

Specialised master in specialised veterinary medicine		8

Lecturer :

Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo

Language(s) of instruction :

French language

Organisation and examination :

All year long, with partial in January

Units courses prerequisite and corequisite :

Prerequisite or corequisite units are presented within each program

Course contents :

The practical cas studies of the management of quality and safety in the food chain are selected in the following topics :

Beef sector (primary production, slaughtering, fresh meat cutting, meat preparations) ;
Pork sector (primary production, slaughtering, fresh meat cutting, meat preparations, meat products) ;
Poultry sector (primary production, slaughtering, cutting) ;
Fishery sector (fish and aquaculture products, bivalve molluscs) ;
Milk and milk products sector (primary production, consumption milk, concentrated milk and milk powder, cheese and by-products, milk fats, fermented milks) ;
Eggs and eggproducts sector (primary production, processing) ;
Vegetal products (fruits and vegetables processing) ;
Ready to eat meals ;
Catering ;
Slicing and packaging ;
Retail ;
Feed ;
Animal by-products.

Each topic is dealt with in several steps : description of the specific technology of the sector, preparation by the students, discussion with the teachers, field visit, reporting by the students and discussion with the teachers.
The theoretical course (20h CT) corresponds to the description of the specific technologies.
The "travaux dirigés" (60h TD) correspond to the preparation of visit and reports, discussions before and after the visits.
The "travaux pratiques" (64h TP) correspond to the in situ visits.

Learning outcomes of the course :

Concrete and practical approach of the management of quality and safety in production, processing and distribution points of foods

Integration of all matters related to the quality and safety of food, along the whole food chain .

Prerequisite knowledge and skills :

Other courses of the programme of the "MS MVS / option SPV Sci.Aliments"

Planned learning activities and teaching methods :

Cf. above

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

Cf. above.

The participation to the TD and TP is mandatory.

Recommended or required readings :

Preparation and report documents available on the e-Campus plateform (access is restricted to the registered students).

Assessment methods and criteria :

Evaluation of the individual work during the whole year
Final evaluation : oral examination / a topic is imposed to the student.

Work placement(s) :

Organizational remarks :

Contacts :

Teachers : Antoine CLINQUART (Coordinator); Georges DAUBE; Véronique DELCENSERIE; Nicolas KORSAK; Marie-Louise SCIPPO.
Contact : by e-mail or via the secretary's office of the department.
Secretary's office : E-mail : dda@ulg.ac.be, Phone : ++324366 40 40

Items online :

e-Campus
Access restricted to registred students (username + password)