Duration
9h Th, 6h Pr, 3h FT, 4h SEM
Number of credits
| Master in bioengineering : chemistry and bio-industries (120 ECTS) | 2 crédits | |||
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
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
Organization of the logistics in a company (small training course in a company) Output organization and management Stock management Distribution process Traceability : theory, standards and practical test
Learning outcomes of the learning unit
To make the students aware of the problem of the Supply chain management concept and its importance in the food industry.
To initiate into the different methods of flow management
To deepen the knowledge of traceability
After completing the course the student is expected to
- integrate the different theoretical and practical aspects of the supply chain management problems in the sector of farm-produce industries
- voice a critical opinion about the different methods of flow management
- master the basic knowledge for the set-up of a traceability system
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Taking into account the health situation and the instructions of Minister V. Glatigny, the methods planned for the organisation and evaluation of the course are likely to be modified in the event of a change in the risk of an epidemic. The courses will be given in the classroom and/or at a distance. The visit will be subject to the acceptance of the company.
Mode of delivery (face to face, distance learning, hybrid learning)
Lectures : 8h Seminars : 6h Field-study trip and visits : 4h
Organisational adjustments related to the current health context
Recommended or required readings
Power Point file
Assessment methods and criteria
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.
Any session :
- In-person
oral exam
- Remote
written work
- If evaluation in "hybrid"
preferred in-person
Additional information:
Oral examination (40%)
Personal report (60%)
Work placement(s)
Organizational remarks
Contacts
Sindic, Marianne (Professeur)
Laboratoire Qualité et sécurité des produits agroalimentaires
081 /62 23 06
marianne.sindic@ulg.ac.be