Duration
4h Th, 4h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 1 crédit |
Lecturer
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
- General legal basis for food quality and safety management - By way of illustration, some examples of specific legislations in this domain
Learning outcomes of the learning unit
At the end of the theoretical course, the student is expected to be able to describe the basic notions and principles relative to the legal context (european/national/regional) of the food quality and safety management.
At the end of the practical work, the student is expected to be able to search and identify the legislation applicable to a general or specific situation in this domain.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Theoretical course (4h) : Notions and basic principles
Practical works (4h) : Search for legislative texts in link with food quality or safety management.
/!\ Participation in practical work is mandatory. Unjustified absence will result in an absence mark ("A") in the final assessment.
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Additional information:
The course is given in French.
The search for legislative texts is performed on official websites at european, national and regional levels.
Recommended or required readings
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 (VETE0494).
Reference Websites are often used during the course (official journals, competent authorities, databases).
Exam(s) in session
Any session
- In-person
written exam ( open-ended questions ) AND oral exam
Written work / report
Additional information:
1°) Open questions on the theoretical course. Maximal duration 1h. This part contributes 15/20ths of the final grade.
2°) Personal search on a fixed theme, different from one student to another, carried out during the practical work session. At the latest 2 days before the exam, the student must send by e-mail the result of his/her research to the teacher, in the form of a Word (or equivalent) or PDF file. The result of this search will be the subject of a brief oral discussion with the student at the end of the written exam. This part contributes 5/20ths of the final grade.
Work placement(s)
Organisational remarks and main changes to the course
Schedule and location : see MICA schedule (available on CELCAT and/or http://horaire.gembloux.ulg.ac.be/).
Contacts
Teacher: Prof. Antoine Clinquart, Department Food Science (DDA), Faculty of Veterinary Medicine, Avenue de Cureghem 10 (B43b), 4000 Liège - E-mail: antoine.clinquart@uliege.be
Administrative Secretariat office: Mrs. Christine Bal - E-mail: dda@uliege.be - Phone: +32 (0)4 366 40 40