Duration
12h Th, 8h AUTR
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
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
Recommended or required readings
voir e-campus
Assessment methods and criteria
Personnal work.
Work placement(s)
Organizational remarks
Contacts
Marie-Louise Scippo, chargé de cours :(mlscippo@ulg.ac.be)
Caroline Douny, assisante :(cdouny@ulg.ac.be)
Christine Bal, Secrétaire du département des denrées alimentaires :(christine.bal@ulg.ac.be)