Duration
Legal basis of quality management and food sanitary safety : 4h Th
Specific legislation relating to food labeling : 4h Th
Specific supplement for biomedicine : 7h Th
Number of credits
| Master in biomedicine (120 ECTS) | 2 crédits |
Lecturer
Legal basis of quality management and food sanitary safety : Antoine Clinquart
Specific legislation relating to food labeling : Antoine Clinquart
Specific supplement for biomedicine : Antoine Clinquart
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
1. Legal general basis for management of the food quality and safety [~4h]
2. Specific legislation relative to food labelling, in particular nutritional labelling [~4h]
3. Basic principles of food technology [~7h]
Legal basis of quality management and food sanitary safety
1. Legal general basis for management of the food quality and safety [~4h]
2. Specific legislation relative to food labelling, in particular nutritional labelling [~4h]
3. Basic principles of food technology [~7h]
Specific legislation relating to food labeling
1. Legal general basis for management of the food quality and safety [~4h]
2. Specific legislation relative to food labelling, in particular nutritional labelling [~4h]
3. Basic principles of food technology [~7h]
Specific supplement for biomedicine
1. Legal general basis for management of the food quality and safety [~4h]
2. Specific legislation relative to food labelling, in particular nutritional labelling [~4h]
3. Basic principles of food technology [~7h]
Learning outcomes of the learning unit
The objectives of this course are :
- to acquire basis notions relative to the legal context (EU, national, regional) of food quality and safety management, legal requirements for food business operators and requirements concerning food labelling (in particular nutritional and health claims, novel foods, nutrition declaration);
- to understand the basic principles of food technology and its impact on food quality and safety.
Legal basis of quality management and food sanitary safety
The objectives of this course are :
- to acquire basis notions relative to the legal context (EU, national, regional) of food quality and safety management, legal requirements for food business operators and requirements concerning food labelling (in particular nutritional and health claims, novel foods, nutrition declaration);
- to understand the basic principles of food technology and its impact on food quality and safety.
Specific legislation relating to food labeling
The objectives of this course are :
- to acquire basis notions relative to the legal context (EU, national, regional) of food quality and safety management, legal requirements for food business operators and requirements concerning food labelling (in particular nutritional and health claims, novel foods, nutrition declaration);
- to understand the basic principles of food technology and its impact on food quality and safety.
Specific supplement for biomedicine
The objectives of this course are :
- to acquire basis notions relative to the legal context (EU, national, regional) of food quality and safety management, legal requirements for food business operators and requirements concerning food labelling (in particular nutritional and health claims, novel foods, nutrition declaration);
- to understand the basic principles of food technology and its impact on food quality and safety.
Prerequisite knowledge and skills
Basic notions of physics, chemistry and biochemistry (Bachelor level)
Legal basis of quality management and food sanitary safety
Basic notions of physics, chemistry and biochemistry (Bachelor level)
Specific legislation relating to food labeling
Basic notions of physics, chemistry and biochemistry (Bachelor level)
Specific supplement for biomedicine
Basic notions of physics, chemistry and biochemistry (Bachelor level)
Planned learning activities and teaching methods
15h theoretical course
Legal basis of quality management and food sanitary safety
15h theoretical course
Specific legislation relating to food labeling
15h theoretical course
Specific supplement for biomedicine
15h theoretical course
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face. The lectures are given in French.
Legal basis of quality management and food sanitary safety
Face-to-face. The lectures are given in French.
Specific legislation relating to food labeling
Face-to-face. The lectures are given in French.
Specific supplement for biomedicine
Face-to-face. The lectures are given in French.
Organisational adjustments related to the current health context
Recommended or required readings
Beside the slideshows, reference documents are transmitted to the students. The slideshows (ready for full screen display and paper print) and the reference documents are available (downloadable) in the e-Campus space associated to the course (SBIM0436).
Reference Websites are often used during the course (legislation, competent authorities, databases, food composition tables, nutritional recommendations, ...).
Legal basis of quality management and food sanitary safety
Beside the slideshows, reference documents are transmitted to the students. The slideshows (ready for full screen display and paper print) and the reference documents are available (downloadable) in the e-Campus space associated to the course (SBIM0436).
Reference Websites are often used during the course (legislation, competent authorities, databases, food composition tables, nutritional recommendations, ...).
Specific legislation relating to food labeling
Beside the slideshows, reference documents are transmitted to the students. The slideshows (ready for full screen display and paper print) and the reference documents are available (downloadable) in the e-Campus space associated to the course (SBIM0436).
Reference Websites are often used during the course (legislation, competent authorities, databases, food composition tables, nutritional recommendations, ...).
Specific supplement for biomedicine
Beside the slideshows, reference documents are transmitted to the students. The slideshows (ready for full screen display and paper print) and the reference documents are available (downloadable) in the e-Campus space associated to the course (SBIM0436).
Reference Websites are often used during the course (legislation, competent authorities, databases, food composition tables, nutritional recommendations, ...).
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.
Oral examination with written preparation (open questions).
Legal basis of quality management and food sanitary safety
Oral examination with written preparation (open questions).
Specific legislation relating to food labeling
Oral examination with written preparation (open questions).
Specific supplement for biomedicine
Oral examination with written preparation (open questions).
Work placement(s)
Organizational remarks
Contacts
Teacher: Prof. Antoine Clinquart (antoine.clinquart@ulg.ac.be ), Department Food Science / Unit Food Technology
Secretary : Mrs. Christine Bal (dda@ulg.ac.be ; +32 (0)4 366 40 40)
Legal basis of quality management and food sanitary safety
Teacher: Prof. Antoine Clinquart (antoine.clinquart@ulg.ac.be ), Department Food Science / Unit Food Technology
Secretary : Mrs. Christine Bal (dda@ulg.ac.be ; +32 (0)4 366 40 40)
Specific legislation relating to food labeling
Teacher: Prof. Antoine Clinquart (antoine.clinquart@ulg.ac.be ), Department Food Science / Unit Food Technology
Secretary : Mrs. Christine Bal (dda@ulg.ac.be ; +32 (0)4 366 40 40)
Specific supplement for biomedicine
Teacher: Prof. Antoine Clinquart (antoine.clinquart@ulg.ac.be ), Department Food Science / Unit Food Technology
Secretary : Mrs. Christine Bal (dda@ulg.ac.be ; +32 (0)4 366 40 40)