Study Programmes 2016-2017
GIRI0010-1  
Food safety risk management
Duration :
24h Th, 16h Pr, 8h Vis.
Number of credits :
Master de spécialisation en gestion intégrée des risques sanitaires dans les pays du sud3
Lecturer :
Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo, Olivier Vandenberg
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
Learning unit contents :
  • Conservation of food from animal origin and methods to evaluation food conservability : Prof. Antoine Clinquart
  • Biological risks in food : Prof. Georges Daube
  • Food quality management systems : Prof. Véronique Delcenserie
  • Food inspection : Prof. Nicolas Korsak Koulagenko
  • Chemical risks in food Prof. Marie-Louise Scippo
  • Collective toxi-infections: Prof. Olivier Vandenberg
Learning outcomes of the learning unit :
The trainees will gain general competences and critical spirit about the control of the quality and safety of the food chain.
For example : goof hyguene practices, HACCP, management of chamical and biological risks, food storage, legislation.
The link with the five horizontal thematics of the master will be made (food security and safety, antibioresistance, zoonoses, ecosystmes and geography).
Prerequisite knowledge and skills :
Health and life sciences
Planned learning activities and teaching methods :
Theoretical teaching, practicals, case studies, field trip.
Mode of delivery (face-to-face ; distance-learning) :
Face to face.
Recommended or required readings :
Power points file are available on eCampus.
Assessment methods and criteria :
Oral or written exam. Criteria still to be defined.
Work placement(s) :
Organizational remarks :
Contacts :
Prof. Marie-Louise Scippo : mlscippo@ulg.ac.be