Duration
64h Th, 12h Pcl Pr.
Number of credits
| Veterinary surgeon | 6 crédits |
Lecturer
Antoine Clinquart, Georges Daube, Véronique Delcenserie, Nicolas Korsak Koulagenko, Marie-Louise Scippo
Coordinator
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
THEORETICAL part
0. Course description (1h, A. Clinquart, coordinator)
I. Introduction to FOOD TECHNOLOGY (15h, A. Clinquart)
- Physical, chemical and biological modifications of food during storage;
- Factors influencing food conservability + "Hurdle technology";
- Introduction to food preservation and stabilization techniques (cold hurdle, thermal treatments, salting, drying, fermentation, smoking, modified atmosphere packaging, irradiation, ...);
- Introduction to fresh meat, meat preparations and meat products technology;
- Introduction to milk and milk products technology;
- Introduction to egg and egg products technology.
II. Introduction to FOOD SAFETY AND FOOD QUALITY MANAGEMENT (12h, V. Delcenserie)
- Introduction to food hygiene and basis of its legislation;
- Good hygiene and manufacturing practices in production, processing and distribution of food products;
- HACCP principles (hazard analysis critical control points) needed for imlementing food safety autocontrol in agro-food industry. European and national regulations ;
- Overview of different food safety management systems (BRC, IFS, SQF, ISO22000). Introduction to the principles of quality management applied to food industry (ISO9001). Signs of quality in the agro-food sector.
III. Introduction to FOOD QUALITY and SAFETY: CHEMICAL ASPECTS (10h, M.-L. Scippo)
- General overview of principal chemical risks associated to food;
- Analysis of the major constituents of meat;
- Food additives;
- Residues of antibiotics, anabolic hormones and other prohibited growth promoters;
- Environmental contaminants (PCBs and dioxins);
- Official control of residues and contaminants in EU;
- Neoformed products;
- Important parameters for analytical methods validation.
IV. Introduction to FOOD QUALITY and SAFETY: MICROBIOLOGICAL ASPECTS (10h, G. Daube)
- Main pathogenic agents transmitted by food: helminthes, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines, non conventional transmissible agents;
- Characteristics of the main bacteria responsible for toxi-infections of food origin;
- Main microorganisms responsible for spoilage or used for food transformation or preservation;
- Methods for microbiological quality control of food;
- Notions of microbiological criteria applicable to foods and quantitative evaluation of microbiological risks.
V. MEAT INSPECTION and introduction to INSPECTION SYSTEMS IN THE FOOD CHAIN (12h, N. Korsak)
- General Introduction;
- The slaughtering process of domestic ungulates (beef and pork) and poultry slaughtering techniques;
- Inspection of domestic ungulates: definitions, short repetition of some anatomy notions, macroscopic differentiations, techniques for inspection of domestic ungulates (general principles, ante-mortem inspection, post-mortem inspection, complementary examination, health marks, condemnation reasons);
- Inspection of other species (poultry, rabbit, wild game, fish).
PRACTICAL part
See Planned learning activities and teaching methods section here under.
Learning outcomes of the learning unit
The main objectives of the course are: - to make you aware of the key role that you can play in the field of public health, more particularly through food safety management; - to give you the basic tools to be able to play this role. By the end of the course, you will be able to: - understand the main technological processes used in the food industry: role, risks and management; - understand the basic principles of food quality and safety control; - understand the legal requirements enjoined to the operators in the agrifood sector; - understand the existing control measures (Good Hygiene and Good Manufacturing Practices, HACCP plan, food safety and food quality management) to minimize or prevent contamination and deterioration of food, in order to protect consumer health; - master the main biological, chemical and physical hazards to manage in the food chain and the analytical methods allowing their assessment; - be able to analyze and complete an existing HACCP plan.
Prerequisite knowledge and skills
Be high on curiosity. You will discover a less known facet of the veterinary profession.
Planned learning activities and teaching methods
The activities are separated into 64h theoretical course and 12h practical works (= "TPPC")
The theoretical courses are organized in amphitheatre (face to face). For more information, see the section "Course Content" here above. The course schedule is available on the Faculty Intranet Website.
The practical works are organized through 3 sessions of 3h intra muros TPPC (demos and exercices in the laboratory and in an experimental unit of food processing) and one 3h extra muros TPPC session (visit of an agro-food industrial site: bovine slaughterhouse, meat cutting plant, meat preparations and meat products plants).
The practical works cover the whole theoretical part of the course, except meat inspection and HACCP implementation which will be specifically realized in the bloc 2 of the 2nd cycle of the curriculum (course VETE2089-1).
Before to be admitted to the visit of the agro-food industrial site, the student has, one week before the activity at the latest, to watch a video on pig slaughtering and validated the test related to this video (video and questionnaire are available on e-Campus platform).
The student must have signed the contract « Engagement de l'étudiant, contrat, obligations, règlement d'ordre intérieur » of the Faculty of Veterinary Medicine. Otherwise, the student will be not admitted to the practical works.
The practical information concerning the practical works (in particular the schedule and access to the industrial agro-food site and to the labs) is available on the Faculty Intranet Website (Intranet : section Course schedule).
The attendance at the practical works is mandatory, except for students who validated this practical works during a previous academic year. Justification of any absence has to be sent to the secretary of the Department of Food Science (DDA) before the end of the week. A new date has to be fixed for regularisation. The regularisation can't be hold until the justification has been received by the DDA. If the absence is not regularized, an "A" (for Absent) score is attributed for the examination at the end of the quadrimester.
Mode of delivery (face to face, distance learning, hybrid learning)
See section "Learning activities and teaching methods".
Theoretical course and practical works are given in French.
Organisational adjustments related to the current health context
Due to the sanitary context, the 2020-2021 TPPCs are organized remotely via the eCampus platform, according to the schedule set by the faculty (TPPC groups). The organizational arrangements are described in the document "Informations relatives aux TPPCs" (in French) available in the "Supports du cours" on the eCampus platform.
Recommended or required readings
Reference documents: The course slideshows (+ podcasts when available), the reference texts and the videos (test to be validated before the extra muros practical activity) are available on the e-Campus plateform.
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
written exam ( multiple-choice questionnaire )
- Remote
written exam ( multiple-choice questionnaire )
- If evaluation in "hybrid"
preferred in-person
Additional information:
The students are submitted to evaluation during the practical works (TPPC). The result of this evaluation is not included in the final score but, if it is insufficient, the student has to attend practical works again during the 2nd session (or the next academic year); in this case, the practical organisation of these works could be different. It has to be noted that the content of the practical works can be the subject of questions in the final examination.
The final examination (written test) contains MCQ. The final score is a global score given collegially by the co-teachers of the present learning unit, after concertation. This score is not issued from the mean of partial scores and is indivisible. When this final score is not validated during the 1st session, the student has to represent during the 2nd session all the tests of the present learning unit, except the practical works if the score previously obtained for this activity during the current academic year was satisfactory.
As far as possible, the written examination will be organized face-to-face in the form of a MCQ with certainty coefficients, containing 60 MCQ questions covering all 5 parts of the course, to be completed in 3 hours maximum. A feedback will be transmitted individually to each student via the SMART, after the proclamation.
Otherwise, it will be organized remotely via the eCampus platform, in 2 parts of 1 hour each, with an interval of 1 hour between the 2 parts. Each part will contain 30 MCQ questions without certainty coefficientsto be completed in 1 hour maximum, covering all 5 parts of the course. It will be possible to view all 30 questions and answer them in the order desired by the student, to go back and modify the answers until the final validation of the test. Once the test is finalized, the student will have to validate it. Otherwise, the test will be automatically validated in the state it will be in at this moment. The student will only have one attempt per test. A feedback will be available via eCampus, after the proclamation.
Work placement(s)
Organizational remarks
Contacts
Teachers: Antoine Clinquart (teaching unit coordinator), Georges Daube, Véronique Delcenserie, Nicolas Korsak, Marie-Louise Scippo
Assistants and collaborators (Practical works): Emilie Cauchie, Joseph Denoël, Caroline Douny, Irma Gonza, Coralie Lagamme, Sarah Lebrun, Elisa Martinez, Barbara Pirard, Georges Thissen
Secretary Office: Christine Bal
E-mail: dda@uliege.be
Phone: +32 (0)4 366 40 40