2023-2024 / VETE0497-1

Self-control and control of the food chain


24h Th, 5h Pr, 16h AUTR

Number of credits

 Master in innovation management and the food design (120 ECTS)4 crédits 


Mohamed Ayadi, Véronique Delcenserie, Nicolas Korsak Koulagenko


Véronique Delcenserie

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

The course consists of 3 theoretical modules, a company visit, and a directed work module.

Theoretical Modules (24 hours):

  • Official Controls in the Food Chain
  • Self-control: Good hygiene and manufacturing practices from primary production to processing and distribution, HACCP plans: Codex Alimentarius and ISO22000 approach; food safety management systems
Directed Work Module (16 hours) and Company Visit (5 hours):

Following the company visit, the directed work module will involve addressing various questions regarding the implementation of quality assurance and safety plans such as HACCP, VACCP, or TACCP in the visited company in order to propose a solution to a practical issue within the company.

Learning outcomes of the learning unit

At the end of this course, you will be able to:

  • Understand and comprehend the legal obligations imposed on various stakeholders in the agri-food sector.

  • Understand and comprehend existing control measures (Good Hygiene and Manufacturing Practices, HACCP, TACCP, VACCP, safety and quality management systems) to limit or prevent food contamination and spoilage, with the aim of safeguarding consumer health.

  • Develop an HACCP, TACCP, or VACCP plan for a company or improve an existing plan.

Prerequisite knowledge and skills

Planned learning activities and teaching methods

Teaching can be provided in-person or remotely for the theoretical courses, depending on the guidelines provided by the respective professors.

Company visits and directed work sessions will take place in-person and require mandatory student attendance. Absence from these activities will result in an absence mark for this teaching unit.

For further information, please refer to the details provided in the "Organizational Notes" section.

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

Blended learning

Additional information:

Please refer to the information provided in the "Planned Learning Activities and Teaching Methods" section for more details.

Recommended or required readings

The readings will be recommended by the instructors during the lectures and directed work sessions.

Course notes will be available on the eCampus platform.

Exam(s) in session

Any session

- In-person

oral exam

Written work / report

Continuous assessment

Out-of-session test(s)

Additional information:

The evaluations will take place in-person, in the form of a presentation in front of the group at the end of the directed work sessions.

The evaluation methods for the second session may differ from those applied in the first session.

Work placement(s)

Organisational remarks and main changes to the course



In case of absence from one or more directed work sessions, the student must make up for the missed day(s) without fail. They must inform the instructor BEFORE the scheduled activities. Any justified absence (as determined by the supervisors) must be made up during the same academic year.

Before the end of the directed work sessions, the student must provide a copy of a certificate or any other documentation justifying their absence to the student affairs office. No makeup will be allowed without timely presentation of a supporting document. For certificates (medical, family bereavement, incapacitation, etc.), the original must be submitted to the general student office, with a copy sent to the Department of Food Science student office.

In case of unexcused absence of at least one day, the student will receive a grade of 0/20. Consequently, they will have to take the exam in the second session or retake the course in the following year.

Students are encouraged to be proactive and to use only their institutional email addresses. They should regularly check their emails for any course-related information. Instructors will communicate information exclusively through official channels.



Pr. Véronique Delcenserie, coordinator

Pr. Mohamed Ayadi

Pr. Nicolas Korsak

Mme Christine Bal, secrétaire


Association of one or more MOOCs

There is no MOOC associated with this course.