Duration
24h Th, 16h Pr, 8h Vis.
Number of credits
| Specialised master in the integrated management of health risks in the Global South | 3 crédits |
Lecturer
Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo, Olivier Vandenberg
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
- Conservation of food from animal origin and methods to evaluation food conservability : Prof. Antoine Clinquart
- Biological risks in food : Prof. Georges Daube
- Food quality management systems : Prof. Véronique Delcenserie
- Food inspection : Prof. Nicolas Korsak Koulagenko
- Chemical risks in food Prof. Marie-Louise Scippo
- Collective toxi-infections: Prof. Olivier Vandenberg
Learning outcomes of the learning unit
The trainees will gain general competences and critical spirit about the control of the quality and safety of the food chain.
For example : goof hyguene practices, HACCP, management of chamical and biological risks, food storage, legislation.
The link with the five horizontal thematics of the master will be made (food security and safety, antibioresistance, zoonoses, ecosystmes and geography).
Prerequisite knowledge and skills
Health and life sciences
Planned learning activities and teaching methods
Theoretical teaching, practicals, case studies, field trip.
Mode of delivery (face-to-face ; distance-learning)
Face to face.
Recommended or required readings
Power points file are available on eCampus.
Assessment methods and criteria
Oral or written exam. Criteria still to be defined.
Work placement(s)
Organizational remarks
Contacts
Prof. Marie-Louise Scippo : mlscippo@ulg.ac.be