Duration
24h Th, 5h Pr, 16h AUTR
Number of credits
| Master in innovation management and the food design (120 ECTS) | 4 crédits |
Lecturer
Véronique Delcenserie, Nicolas Korsak Koulagenko, Marianne Sindic
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
The course will be divided into 3 theoretical modules, a tutorial module and a
module for a company visit.
Theoretical modules:
- Official controls of the food chain
- Self-monitoring: Good hygiene and manufacturing practices from primary production to processing and distribution
- Self-monitoring: HACCP Plans: Approach to Codex Alimentarius and ISO22000 and Food Safety Management Systems
Tutorial module:
- Creation of a HACCP plan for a company that will be visited during class hours.
Learning outcomes of the learning unit
At the end of this course, you will be able to:
- Know and understand the obligations (legislation) imposed on the different
actors of the agri-food sector.
- Know and understand existing control measures (Good Hygiene and Manufacturing Practices, HACCP Plan, Safety and Quality Management Systems) to limit or prevent contamination and alteration of foodstuffs, to protect the health of the consumer.
- Develop a HACCP plan for a company or improve an existing HACCP plan.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Mode of delivery (face-to-face ; distance-learning)
Enseignement présentiel ou à distance pour les cours théoriques (selon les instructions qui seront données au cas par cas).
La visite d'entreprise et les travaux dirigés nécessitent une présence obligatoire de l'étudiant.
Recommended or required readings
Assessment methods and criteria
Work placement(s)
Organizational remarks
Contacts
Pr. Véronique Delcenserie, coordinator
Veronique.delcenserie@uliege.be
Pr. Marianne Sindic
marianne.sindic@uliege.be
Dr. Nicolas Korsak
nkorsak@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
Face-to-face and distance learning Group work by e-campus
Assessment subjects
Group exercise to create a HACCP plan on the basis of videos illustrating two sectors and two food products
Assessment methods
Oral presentation of the work
Contacts
Pr. Véronique Delcenserie, coordinatrice
Veronique.delcenserie@uliege.be
Pr. Marianne Sindic
marianne.sindic@uliege.be
Dr. Nicolas Korsak
nkorsak@uliege.be