Duration
15h Th, 5h Vis.
Number of credits
| Specialised master in aquatic resources and aquaculture management | 2 crédits |
Lecturer
Antoine Clinquart, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo
Language(s) of instruction
French language
Organisation and examination
All year long, with partial in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
The approaches described in this course make it possible to ensure the control of quality and safety in the companies of the aquaculture sector. Among these, one may cite the good hygienic practices, the implementation of HACCP systems, the chemical and microbiological risk management, the technological processes in connection with the preservation of the products from the aquaculture and the legislation applicable to this sector.
Learning outcomes of the learning unit
The principal objective of the course will be to sensitize the students with the crucial role of quality control measures to limit or to prevent the contaminations and spoilage of the foodstuffs resulting from the aquaculture, in order to ensure a healthy and wholesome product. At the end of this course, the student will have to be able to understand the obligations imposed on the agro-alimentary sector as a whole and the various levels of control.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Mode of delivery (face to face, distance learning, hybrid learning)
15 hours of theoretical course (divided in 4 modules) + 5 hours visit of a company
Organisational adjustments related to the current health context
Recommended or required readings
Slides and reference documents on the eCampus platform
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.
Written exam during the session
Work placement(s)
Organizational remarks
Contacts
- Pr. Antoine Clinquart, in charge of teaching "Technology" Pr. Véronique Delcenserie, , in charge of teaching "Microbiology" Prof. Nicolas Korsak, , in charge of teaching "Hygiene" Prof. Marie-Louise Scippo, , in charge of teaching "Analysis"
- Secretary : Mrs Christine Bal Univ.Liège, Faculty of Veterinary Medicine, Department Food Science Bld de Colonster, 20. Sart-Tilman B43bis. B-4000 Liège. Belgium Phone : +32-4-366 40 40 fax : +32-4-366 40 44 E-mail : mlscippo@ulg.ac.be ; Christine.bal@ulg.ac.be website : http://www.dda.ulg.ac.be/