Duration
Biological risks associated with the food chain : 24h Th, 8h Mon. WS
Chemical risks associated with the food chain : 27h Th, 5h Mon. WS
Food industry procedures and technologies : 28h Th, 12h Pr
Number of credits
| University Certificate in Food Safety 1. Part 1 Risk Management 2. Part 2 Controlling the Food Chain (organised in odd years) | 5 crédits |
Lecturer
Biological risks associated with the food chain : Georges Daube, Frédéric Farnir, Philippe Jacques, Elisa Martinez, Claude Saegerman
Chemical risks associated with the food chain : Caroline Douny, Claude Saegerman, Marie-Louise Scippo
Food industry procedures and technologies : Christophe Blecker, Antoine Clinquart
Coordinator
Language(s) of instruction
French language
Organisation and examination
All year long
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program