VETE0496-1 : Chemical risk management related to food

Study Programmes 2016-2017

VETE0496-1

Chemical risk management related to food

Duration :

12h Th, 8h AUTR

Number of credits :

Master en management de l'innovation et de la conception des aliments, à finalité		2

Lecturer :

Marie-Louise Scippo

Language(s) of instruction :

French language

Organisation and examination :

Teaching in the second semester

Units courses prerequisite and corequisite :

Prerequisite or corequisite units are presented within each program

Learning unit contents :

This course is a lesson of toxicology of food products, which makes an inventory of the chemical risks associated with food products (residues and contaminants, additives, pesticides, brominated flame retardatants, migrating chemicals, allergens, ...).

Learning outcomes of the learning unit :

The goal of this lecture is to inform the trainee who will be involved in the field of the food safety and quality : - about the available analytical methods to detect chemical hazards in food, - about the toxicology of these chemical hazards,

Prerequisite knowledge and skills :

Basic notions of chemistry and physics

Planned learning activities and teaching methods :

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

theory and exercice about risk contaminants