SBIM0436-1 : Dietary technology, legislation and labelling

Study Programmes 2016-2017

SBIM0436-1

Dietary technology, legislation and labelling

Duration :

15h Th

Number of credits :

Master in biomedicine (120 ECTS)		2

Lecturer :

Antoine Clinquart

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 :

1. Legal general basis for management of the food quality and safety [~2h]
2. Role and control of technological processes used in the treatment, processing and preservation of foods [~7h]
3. Principles and legislation relative to "functional foods", "novel foods" (and "food supplements") [~2h]
4. Specific legislation relative to food labelling, in particular nutritional labelling [~4h]

Learning outcomes of the learning unit :

The objectives of this course are :
- to acquire basis notions relative to the legal context (EU) of food quality and safety management, legal requirements for food business operators and requirements concerning food labelling (in particular nutritional and health claims, novel foods, nutrition declaration);
- to understand the basic principles of food technology and its impact on food quality and safety.

Prerequisite knowledge and skills :

Basic notions of chemistry and biochemistry (Bachelor level)

Planned learning activities and teaching methods :

15h theoretical course

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

Face-to-face. The lectures are given in French.