2019-2020 / QUAL0436-3

Quality assurance linked to foodstuffs

part I : chemical aspects

part II : biological aspects

Duration

part I : chemical aspects : 7,5h Th
part II : biological aspects : 7,5h Th

Number of credits

 Master in biomedicine (120 ECTS)2 crédits  

Lecturer

part I : chemical aspects : Marie-Louise Scippo
part II : biological aspects : Georges Daube

Language(s) of instruction

French language

Organisation and examination

Teaching in the second semester

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

part I : chemical aspects

Introduction to the validation of analytical methods and performance criteria<br /><br /> This lecture is designed to give good ideas about quality management systems and, especially about food chain safety management.
It is studying the origins, the content and advantages of the main used systems Belgium: - Summary of the main systems - ISO 9001 and ISO 14001 - Inspection, Audit and certification - Main Food Safety Management Systems - Accreditation of the food microbiological laboratories

part II : biological aspects

Introduction to the validation of analytical methods and performance criteria<br /><br /> This lecture is designed to give good ideas about quality management systems and, especially about food chain safety management.
It is studying the origins, the content and advantages of the main used systems Belgium: - Summary of the main systems - ISO 9001 and ISO 14001 - Inspection, Audit and certification - Main Food Safety Management Systems - Accreditation of the food microbiological laboratories

Learning outcomes of the learning unit

part I : chemical aspects

The aims of this course are :

  • to inform the trainee about the validation of analytcial methods used to evidence chemcial hazards in the food chain
<br /><br /> The objectives of the course are to give to the students the main principles of the management systems and of their verification.
The students will not be able to develop alone management systems or to audit their implementation by copanies but will be able to understand or to explain the objectives of the different standards.

part II : biological aspects

The aims of this course are :

  • to inform the trainee about the validation of analytcial methods used to evidence chemcial hazards in the food chain
<br /><br /> The objectives of the course are to give to the students the main principles of the management systems and of their verification.
The students will not be able to develop alone management systems or to audit their implementation by copanies but will be able to understand or to explain the objectives of the different standards.

Prerequisite knowledge and skills

part I : chemical aspects

basic knowledges about company management and organisation and microbiology

part II : biological aspects

basic knowledges about company management and organisation and microbiology

Planned learning activities and teaching methods

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

part I : chemical aspects

  • theory
<br /><br /> For modules of 2 hours of theoretical courses.

part II : biological aspects

  • theory
<br /><br /> For modules of 2 hours of theoretical courses.

Recommended or required readings

part I : chemical aspects

see e-Campus<br /><br /> Copies of the slides and reference documents on eCampus platform.

part II : biological aspects

see e-Campus<br /><br /> Copies of the slides and reference documents on eCampus platform.

Assessment methods and criteria

part I : chemical aspects

Oral and written exam<br /><br /> Written exam<br /><br /> Oral evaluation of knowledges after short personal preparation

part II : biological aspects

Oral evaluation of knowledges after short personal preparation

Work placement(s)

Organizational remarks

Contacts

part I : chemical aspects

· Pr. Marie-Louise Scippo, en charge de l'enseignement
· Caroline Douny, assistante
· Christine Bal, secrétaire

Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 LIEGE
tél : +32-4-366 40 40 40
fax : +32-4-366 40 44
E-mail : mlscippo@ulg.ac.be, cdouny@ulg.ac.be, christine.bal@ulg.ac.be - Website : http://www.dda.ulg.ac.be/<br /><br /> Georges Daube Georges.Daube@uliege.be tél: 04/3664015
Secretary: Christine Bal dda@uliege.be tél: 04/3664040

part II : biological aspects

Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 LIEGE
Georges Daube Georges.Daube@uliege.be tél: 04/3664015
Secretary: Christine Bal dda@uliege.be tél: 04/3664040

Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session

Teaching methods implemented : distance-learning

part I : chemical aspects

Power point with written comments

part II : biological aspects

Following events related to COVID-19, the face-to-face course cannot be organized and has been replaced by podcasts and reference documents available on eCampus.
Do not hesitate to contact me if necessary.

Assessment subjects

part I : chemical aspects

Power point sur e-campus

part II : biological aspects

All of the planned material is covered on podcasts.

Assessment methods

part I : chemical aspects

Oral exam (virtual class, e-campus

part II : biological aspects

The exam will be an oral exam organized on the eCampus Collaborate tool following the instructions on the course eCampus website.
The timetables and order of passages must be agreed by the group of students with the teacher.

Contacts

part I : chemical aspects

see above

part II : biological aspects

See above.

Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session

Assessment subjects

part II : biological aspects

RAS

Assessment methods

part II : biological aspects

RAS

Contacts

part II : biological aspects

See above