University Certificate in Food Safety 1. Part 1 Risk Management 2. Part 2 Controlling the Food Chain (organised in odd years)

Compulsory courses
Code	Details	Organization	Theory	Practical	Others	Credits
VCER2095-1	Foundations of food hygiene	TA				5
	Biological risks associated with the food chain - [8h Monitored workshops] Christophe Blecker, Georges Daube, Philippe Jacques, Nicolas Korsak Koulagenko		24	-	[+]
	Chemical risks associated with the food chain - [5h Monitored workshops] Christophe Blecker, Caroline Douny, Claude Saegerman, Marie-Louise Scippo		27	-	[+]
	Food industry procedures and technologies Christophe Blecker, Antoine Clinquart		28	12	-
VCER2096-1	Managing food hygiene, Theoretical and practical approaches to managing hygiene in the food chain - [36h Monitored workshops] Véronique Delcenserie, Nicolas Korsak Koulagenko	TA	12	-	[+]	3
VCER2097-1	Portfolio 1, Student work in connection with risk management part - [24h Monitored workshops] Nicolas Korsak Koulagenko		4	-	[+]	4

Compulsory courses
Code	Details	Organization	Theory	Practical	Others	Credits
VCER2098-1	Controls in the food chain	TA				4
	Methods for controlling for biological risks Georges Daube, Bernard Taminiau		16	16	-
	Methods for controlling for chemical risks Caroline Douny, Frédéric Farnir, Marie-Louise Scippo		16	20	-
	Theoretical and practical approaches to controls in the food chain Georges Daube, Nicolas Korsak Koulagenko		24	8	-
VCER2099-1	Portfolio II, Student work in connection with the food chain part - [24h Monitored workshops] Nicolas Korsak Koulagenko	TA	4	-	[+]	4

Food Safety 1. Part 1 Risk Management 2. Part 2 Controlling the Food Chain (organised in odd years)