2023-2024 / VETE0495-1

Food microbiological quality management


12h Th, 8h AUTR

Number of credits

 Master in innovation management and the food design (120 ECTS)2 crédits 


Georges Daube

Language(s) of instruction

French language

Organisation and examination

Teaching in the second semester


Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

Introduction to the QUALITY and BIOLOGICAL SAFETY OF FOODSTUFFS (12h) - 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.

See Planned learning activities and teaching methods section here under.

Learning outcomes of the learning unit

The main objectives of the course are: - to teach you about the importance of microorganisms in the food sector and the means of ensuring microbiological quality control of food    By the end of the course, you will be able to: - understand the basic principles of food microbiological quality and safety  control; - master the main biological hazards to manage in the food chain and the analytical methods allowing their assessment.

Prerequisite knowledge and skills

Basic knowledge in microbiology

Planned learning activities and teaching methods

The activities are separated into 12h theoretical course and 8h practical work.
The theoretical courses are organized in amphitheatre (face to face). For more information, see the section "Course Content" here above.
The practical works are organized through 2 sessions of 4h  TP (demos and exercices in the laboratory and in an experimental unit of food processing).
The practical works cover the whole theoretical part of the course.
The attendance at the practical works is mandatory. Justification of any absence has to be sent to the secretary of the Department before the end of the week.
The students are submitted to evaluation during the practical works (contributing to 20% of the final score).

Mode of delivery (face to face, distance learning, hybrid learning)

See section "Learning activities and teaching methods".

Recommended or required readings

Reference documents: The course slideshow and the reference texts are available on the e-Campus plateform (restrited access, only for registred students).

Exam(s) in session

Any session

- In-person

oral exam

Additional information:

Oral test after short preparation

Work placement(s)

Organisational remarks and main changes to the course


Prof. Georges Daube

Assistant and collaborator : Elisa Martinez, Sébastien Crèvecoeur

Secrétariat : Christine Bal

E-mail : georges.daube@uliege.be ; dda@uliege.be

Tél. : +32 (0)4 366 40 40

Association of one or more MOOCs