Duration
Methods for controlling for biological risks : 16h Th, 16h Pr
Methods for controlling for chemical risks : 16h Th, 20h Pr
Theoretical and practical approaches to controls in the food chain : 24h Th, 8h 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) | 4 crédits |
Lecturer
Methods for controlling for biological risks : Georges Daube, Elisa Martinez
Methods for controlling for chemical risks : Caroline Douny, Frédéric Farnir, Marie-Louise Scippo
Theoretical and practical approaches to controls in the food chain : Georges Daube, Nicolas Korsak Koulagenko
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