Duration
24h Th, 8h Mon. WS
Number of credits
| Specialised master in specialised veterinary medicine | 2 crédits | |||
| University certificate in food safety | 3 crédits |
Lecturer
Georges Daube, Frédéric Farnir, Philippe Jacques, Claude Saegerman
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
* Main foodborne pathogens: helminths, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines and non conventional transmissible agents.
* Characteristic of the main bacteria responsible of foodborne poisoning : Salmonella, Yersinia, E. coli O157 entérohémorragique, Yersinia enterocolitica entéropathogène, Campylobacter, Vibrio cholerae, Vibro parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Clostridium botulinum, Listeria monocytogenes.
* Main spoiling and technological micro-organisms.
*Management of the shelf life of foodstuffs by producers.
Learning outcomes of the learning unit
* At the end of this course, the student will know the main characteristics of biological agents foods: taxonomy, physiology, virulence, reservoirs, sources of contamination, foods associated control measures.
* He should also be able to propose solutions to fight against pathogens and spoilage flora and sought to promote positive micro-organisms in the main food categories
* Finally, he will know the procedure and will be able to perform a simple exercise of food quantitative microbiological risk assessment.
Prerequisite knowledge and skills
This specialized Master is available on the record holders of the degree in veterinary medicine or an equivalent degree. For admission requirements, see: http://www.ulg.ac.be/cms/a_15711/admissions Basic knowledge in microbiology required for a proper understanding of education.
Planned learning activities and teaching methods
* Tutorials consisting of an evaluation exercise carried out in quantitative risk assessment in a computer room
Mode of delivery (face-to-face ; distance-learning)
24 hours of lectures and 8 hours of tutorials
Recommended or required readings
Via eCampus
Assessment methods and criteria
Oral examination after short period of preparation
Work placement(s)
Organizational remarks
Contacts
- Pr. Georges Daube, professor
- Pr. Frédéric Farnir, professor
- Pr Claude Saegerman, professor
- Pr Philippe Jacques, professor
- Elisa Martinez, assistant
- Mme Christine Bal, secretary
Université de Liège, Faculté de Médecine Vétérinaire, Département des Sciences des Denrées alimentaires, Bld de Colonster, 20. Sart-Tilman, B43bis, Liège, Belgique
tél : +32-4-366 40 15 (40 40)
fax : +32-4-366 40 54
E-mail : Georges.Daube@uliege.be; F.Farnir@uliege.be; Claude.Saegerman@uliege.be; emartinez@uliege.be; Christine.bal@uliege.be
Website : http://www.dda.ulg.ac.be/
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
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
All of the planned material is covered on podcasts.
Assessment methods
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
See above.
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
See above
Assessment methods
See above
Contacts
See above