Duration
15h Th
Number of credits
| Master in biomedicine (120 ECTS) | 2 crédits |
Lecturer
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, national, regional) 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.
The objectives of this course are :
- to acquire basis notions relative to the legal context (EU, national, regional) 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.
Recommended or required readings
Beside the slideshows, reference documents are transmitted to the students. The slideshows (ready for full screen display and paper print) and the reference documents are available (downloadable) in the e-Campus space associated to the course (SBIM0436).
Reference Websites are often used during the course (legislation, competent authorities, databases, food composition tables, nutritional recommendations, ...).
Assessment methods and criteria
Oral examination with written preparation (open questions).
Work placement(s)
Organizational remarks
Contacts
Teacher: Prof. Antoine Clinquart (antoine.clinquart@ulg.ac.be ), Department Food Science / Unit Food Technology
Secretary : Mrs. Christine Bal (dda@ulg.ac.be ; +32 (0)4 366 40 40)