Study Programmes 2016-2017
| ALIM0001-1 | |||||
| Food hygiene | |||||
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Duration :
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| 14h Th, 8h Pr, 2h SEM | |||||
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Number of credits :
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Lecturer :
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| Georges Daube, Marianne Sindic | |||||
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Coordinator :
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| Marianne Sindic | |||||
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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 first semester, review in January | |||||
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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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Learning unit 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; Methods for the counting of indicator flora and for the detection of food-borne pathogens 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 learning unit :
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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. | |||||
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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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| Daube Georges (Professeur ordinaire)
Food Microbiology Faculty of Veterinary Medicine Department of Food Science Quartier vallée 2, Avenue de Cureghem 10 4000 Liège Georges.Daube@ulg.ac.be 04 366 40 15 (secretary 04 366 40 40 (Christine Bal)) Sindic Marianne (Professeur) Laboratoire Qualité et sécurité des produits agroalimentaires marianne.sindic@ulg.ac.be 081 62 23 06 |
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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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