VETE2037-2

Duration

20h Th, 64h Pr, 60h Mon. WS

Number of credits

	Specialised master in specialised veterinary medicine	8 crédits

Lecturer

Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo

Coordinator

Antoine Clinquart

Language(s) of instruction

French language

Organisation and examination

All year long, with partial in January

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

The practical cas studies of the management of quality and safety in the food chain are selected in the following topics :

Beef sector (primary production, slaughtering, fresh meat cutting, meat preparations) ;
Pork sector (primary production, slaughtering, fresh meat cutting, meat preparations, meat products) ;
Poultry sector (primary production, slaughtering, cutting) ;
Fishery sector (fish and aquaculture products, bivalve molluscs) ;
Milk and milk products sector (primary production, consumption milk, concentrated milk and milk powder, cheese and by-products, milk fats, fermented milks) ;
Eggs and eggproducts sector (primary production, processing) ;
Vegetal products (fruits and vegetables processing) ;
Ready to eat meals ;
Catering ;
Slicing and packaging ;
Retail ;
Feed ;
Animal by-products.

Each topic is dealt with in several steps : description of the specific technology of the sector, preparation by the students, discussion with the teachers, field visit, reporting by the students and discussion with the teachers.
The theoretical course (20h CT) corresponds to the description of the specific technologies.
The "travaux dirigés" (60h TD) correspond to the preparation of visit and reports, discussions before and after the visits.
The "travaux pratiques" (64h TP) correspond to the in situ visits.

Learning outcomes of the learning unit

Concrete and practical approach of the management of quality and safety in production, processing and distribution points of foods

Integration of all matters related to the quality and safety of food, along the whole food chain .

Prerequisite knowledge and skills

Other courses of the programme of the "MS MVS / option SPV Sci.Aliments"

Planned learning activities and teaching methods

Cf. above

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

Cf. above.

The participation to the TD and TP is mandatory.

Assessment methods and criteria

Evaluation of the individual work during the whole year
Final evaluation : oral examination / a topic is imposed to the student.

Work placement(s)

Organizational remarks

Contacts

Teachers : Antoine CLINQUART (Coordinator); Georges DAUBE; Véronique DELCENSERIE; Nicolas KORSAK; Marie-Louise SCIPPO.
Contact : by e-mail or via the secretary's office of the department.
Secretary's office : E-mail : dda@ulg.ac.be, Phone : +32 4 366 40 40

Items online

e-Campus
Access restricted to registred students (username + password)

Quality and safety management in the food chain