Study Programmes 2015-2016
VETE2089-1  
Paraclinic in food products science, 2 weeks
  • Food sanitary safety control case study
  • Inspection of food product from animal origin
Duration :
Food sanitary safety control case study : 17,5h PCL
Inspection of food product from animal origin : 17,5h PCL
Number of credits :
Master in veterinary medicine (60 ECTS)1
Master in veterinary medicine (60 ECTS)1
Lecturer :
Food sanitary safety control case study : Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo
Inspection of food product from animal origin : Nicolas Korsak Koulagenko
Coordinator :
Véronique Delcenserie
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 :
Food sanitary safety control case study
not applicable
Inspection of food product from animal origin
Following the euopean regulation (EC) n°854/2004,inspection means "the examination of establishments, of animals and food, and the processing thereof, of food business, and their management and production systems, including documents, finished product testing and feeding practices, and of the origin and destination of production inputs and outputs, in order to verify compliance with the legal requirements in all cases" In this practical work inspection of carcasses of meat animals in slaughterhouses will be illustrated: ante-mortem inspection and special emergency slaughterings, post-mortem inspection: techniques and processes post-mortem inspection: disease conditions. Inspection techniques in other animal species will be also briefly exposed (poultry). Causes of condemnations will be also illustrated.
Learning outcomes of the course :
Food sanitary safety control case study
not applicable
Inspection of food product from animal origin
- Inspection of bovine, porcine and equine carcasses - European and national legislations
Prerequisite knowledge and skills :
Food sanitary safety control case study
VETE 2072-1
Inspection of food product from animal origin
Teaching from the previous courses.
Planned learning activities and teaching methods :
Food sanitary safety control case study
Not applicable
Inspection of food product from animal origin
Practical works (examinations of bovine and porcine carcasses in slaughter house) complete the theoritical course. A visit of a poultry slaughterhouse is also performed.
Practical exercice with the ASADIA software. 
Mode of delivery (face-to-face ; distance-learning) :
Food sanitary safety control case study
Not applicable
Inspection of food product from animal origin
17,5 hours practical works
Recommended or required readings :
Inspection of food product from animal origin
Thes course of Bloc 1 (master) is placed on-line on e-campus
ASADIA Software Further reading :



  • Food animal Pathology and Meat Hygiene, D.C. Herenda, Don A. Franco, ed. by Mosby Year Book, 1991.
  • W.G. Wilson. Wilson's practical meat inspection (7th edition), Blackwell publishing.
Assessment methods and criteria :
Food sanitary safety control case study
Not applicable
Inspection of food product from animal origin
Practical works: evaluation by the end of the week .
Work placement(s) :
Organizational remarks :
Food sanitary safety control case study
Not applicable
Inspection of food product from animal origin
The attendence at the practical works is compulsory. Absences have to be justified by phone at the service and confirmed by an official certificate. The unjustified absences will be taken into account at the time of deliberations.
Contacts :
Food sanitary safety control case study
Not applicable
Inspection of food product from animal origin
  • Dr Nicolas Korsak, in charge of teaching Liege University, Faculty of Veterinary Medicine ; Food Science Department Quartier Vallée 2 Avenue de Cureghem 10 B-4000 Liège, Belgique tel : +32-4-366 45 19 (40 40) fax : +32-4-366 40 44
  • Dr Elodie Renard, assistant Liege University, Faculty of Veterinary Medicine ; Food Science Department Quartier Vallée 2 Avenue de Cureghem 10 B-4000 Liège, Belgique tel : +32-4-366 40 40   fax : +32-4-366 40 44
  • Christine Bal, secretary Liege University, Faculty of Veterinary Medicine ; Food Science Department Quartier Vallée 2 Avenue de Cureghem 10 B-4000 Liège, Belgique tel : +32-4-366 40 40 fax : +32-4-366 40 44