Paraclinical module in food science, 2 weeks

Food sanitary safety control case study

not applicable

Inspection of animal-origin food products, 2 weeks

According to the former Official Regulation 854/2004, which has been replaced by Regulation 2017/625, inspection could be defined as "the examination of establishments, animals and foodstuffs, their processing, food businesses, their management and production systems, including documentation, end product testing and animal feeding practices, and the origin and destination of inputs and outputs, in order to verify compliance with legal requirements in all cases".


Through practical work or virtual cases presented, the concepts of meat inspection of animals, carcasses and meat will be discussed. The different methods of ante- and post-mortem inspection will be reviewed: in the sector of fresh meat from slaughter animals mainly and in poultry.

Likewise, the causes of seizure will be illustrated.

Food sanitary safety control case study

not applicable

Inspection of animal-origin food products, 2 weeks

By the end of the week, the student should be able to

1. Conduct an ante-mortem inspection

• Observe and assess the general condition of living animals prior to slaughter
• Identify clinical signs of disease or abnormalities
• Detect signs of suffering or non-compliance with animal welfare requirements
• Make appropriate decisions regarding fitness for slaughter

• Identify pathological lesions on carcasses and offal
• Differentiate between pathological, traumatic, or technological causes of the observed lesions or abnormalities
• Apply the criteria for total or partial condemnation based on the observations
• Determine the appropriate disposition of condemned products

• Explain observations and decisions clearly and with supporting rationale
• Communicate with the relevant competent authorities as required
• Collaborate with slaughterhouse operators and other stakeholders

• Comply with biosafety and hygiene regulations in the slaughterhouse
• Demonstrate rigor, ethical behaviour, and sound judgment in one's professional activities

Food sanitary safety control case study

VETE 2072-1

Inspection of animal-origin food products, 2 weeks

Teaching from the previous courses.

Pre-requisites :

VETE-2061: Semiology of Production Animals,

VETE2071-1 - Infectious and parasitic diseases of production animals and wildlife including zoonoses,

VETE2072-1 - Quality and food sanitary safety management,

 

Co-requisites:

VETE-2078: Ruminant Health and Production Management,

VETE-2083: Monogastric Production Animal Health Management

VETE2100-1 - Pets systemic pathology

VETE2087-1 - Transversal skills (decision making and relational), 5 wk.

VETE2088-1 - Case-based Reasoning, 4 weeks,

VETE3003: Animal Welfare and Ethics 

Food sanitary safety control case study

Not applicable

Inspection of animal-origin food products, 2 weeks

The paraclinical module completes the theoretical course VETE 2072-1 - Food quality and safety management and consists of the expertise (ante- and post-mortem) of carcasses of cattle, pigs or poultry at the slaughterhouse with notably:

- Slaughterhouse inspection visits

- Learning activities conducted online, in the classroom, on computer platforms, and in slaughterhouses, including the use of the ASADIA program (a database of lesion images).

 

- Practical sessions (PS) focusing on lesions observed at slaughterhouses.

Food sanitary safety control case study

Face-to-face course


Further information:

Not applicable

Inspection of animal-origin food products, 2 weeks

Face-to-face course


Further information:

17.5 hours of practical training, excluding travel time to the companies, with some activities taking place according to non-standard schedules.

Food sanitary safety control case study

Not applicable

Inspection of animal-origin food products, 2 weeks

Platform(s) used for course materials:
- eCampus


Further information:

Manadatory reading before the paraclinic 

1) reading of three documents available on eCampus:

- 2026-2027 GMV2 Inspection information expertise vétérinaire (the only version available on eCampus)

- 2026-2027 GMV2 Inspection circulaire (the only version available on eCampus)

- 2026-2027 GMV2 Inspection en pratique et réflexion (the only version available on eCampus)

Access to the third preparatory document is conditional upon passing an online test based on the first two required readings, with a minimum score of 8/10.

2) The course of Bloc 1 (master) is placed on-line on eCampus

3) general information on the week organisation (eCampus)

Further reading 

Food animal Pathology and Meat Hygiene, D.C. Herenda, Don A. Franco, ed. by Mosby Year Book, 1991.

W.G. Wilson. Wilson's practical meat inspection (7th edition), Blackwell publishing.

Meat Inspection and Control in the Slaughterhouses (Eds :Thimjos Ninios, Janne Lundén, Hannu Korkeala, Maria Fredriksson-Ahomaa), 2014
 

Food sanitary safety control case study

Written work / report

Continuous assessment


Further information:

Not applicable

Inspection of animal-origin food products, 2 weeks

Exam(s) in session

Any session

- In-person

written exam ( open-ended questions ) AND oral exam

Continuous assessment


Further information:

Preliminary online assessment (minimum score of 8/10 required): access to the third preparatory document and the paraclinical training week is granted upon successful completion. The score contributes to the final grade.

In person oral and written assessments conducted throughout the week. The distribution of marks is detailed in the document 2026-2027 GMV2 Inspection in Practice and Reflection.

In addition, continuous assessment (throughout the five-day training period) based on participation, professional conduct, compliance with instructions, engagement, active involvement in the activities, etc. (see criteria below) 

Further important information

Assessment is based on oral and written evaluations conducted throughout the week. Assessment procedures and examinable content are available on eCampus and are further explained during the paraclinical activities.

The final grade may be adjusted on a daily basis (from -2 to +2 points) according to the student's level of participation, motivation, preparedness, possession of the required equipment, professional conduct, respect for others and for established procedures, engagement in the activities, as well as mastery of prerequisite knowledge, theoretical concepts, and compulsory readings.

Compliance with instructions, educational commitments, and biosafety requirements constitutes an integral part of the assessment process. Any breach of these requirements may result in the application of the measures and sanctions described below, including exclusion from the activity concerned, and may have a significant impact on the final grade.

The evaluation is common for the module VETE 2089 (up to 50% for VETE 2089-B)

The assessment procedures, which are presented to all students at the beginning of the week, may be slightly modified to accommodate specific situations (e.g. weeks that include public holidays).

ABSENCE(S)

In the event of absence from one or more days of the paraclinic, the student must necessarily recover the missed day (s). He must notify the assistant BEFORE the planned activities.

Before the end of the paraclinical training week, students must submit a copy of their medical certificate or any other document justifying their absence to the Secretariat of Food Science, addressed to Ms Audrey Laeremans (Audrey.Laeremans@uliege.be).

Make-up sessions are mandatory, but no make-up session will be permitted unless a valid supporting document is submitted on time. In the event of an unjustified absence of at least one day, the student will receive a grade of 0/20 for the clinical week (Absence). The student will then be required to complete the paraclinical training during the second examination session.

LATE ARIVAL(S)

For In case of late arrival the student will have to apologize and justify himself to the supervisors and the final grade of the week will be modulated as follows:

- For one late arrival:

A penalty of 2 points will be deducted from the final weekly grade (/20).

Students arriving 15 minutes late or more will be also denied access to the activity concerned.

- For two or more late arrivals: late arrivals will be considered an unjustified absence; the final grade for the inspection week will be reduced to 0/20 (ABSENT), and the activities will be rescheduled during the second examination session

FAILURE TO COMPLY WITH INSTRUCTIONS, BIOSECURITY AND HYGIENE RULES APPLICABLE WITHIN THE INSTITUTION AND IN THE COMPANIES VISITED

. Any breach of the established instructions, the Educational Commitments, the Confidentiality Agreement, or the biosafety requirements IDENTIFIED PRIOR TO THE START OF AN ACTIVITY OR VISIT (e.g. during departure by car for scheduled visits) will result in the immediate denial of participation in the activity concerned for the student(s) involved. The activity will automatically be deferred to the second examination session.

. Any breach of the established instructions, the Educational Commitments, the Confidentiality Agreement, or the biosafety requirements IDENTIFIED DURING AN ACTIVITY OR VISIT will result in the student's immediate exclusion from the activity and in the award of a grade of 0/20 for the inspection week (ABSENT). The activity will automatically be deferred to the second examination session and may be supplemented by additional coursework or assignments to be completed.

GENERAL RULES AND REQUIREMENTS

The rules and requirements applicable to paraclinical activities and visits to host companies are available on eCampus and will be reviewed throughout the week. The main requirements are summarized below.

A. Faculty Vehicles

Clean clothing and footwear must be worn (boots must not be worn inside vehicles).

Vehicles must be cleaned and returned in proper condition upon returning to the FVM.

Students must not leave the vehicles without prior authorization from the lead supervisor.

Students must return to the FVM after each visit in order to store equipment and prepare for the next activity.

B. Host Companies

Students are required to strictly comply with all instructions provided by supervisors and host companies, as these are based on regulatory, sanitary, and contractual requirements.

Bring the required equipment for each visit (see timetable and instructions on eCampus).

Maintain impeccable standards of dress and personal hygiene: clean and appropriate clothing; clean and dry hair; clean and well-groomed facial hair; short and clean fingernails.

Immediately report any illness or symptoms to the supervisor so that appropriate measures can be taken (additional PPE, postponement of the visit, etc.).

The following are prohibited:

Eating, drinking, or smoking within or in the immediate vicinity of the host companies.

Filming, photographing, or making any form of recording. Any device capable of doing so, including smartphones, will be collected before the visit and returned afterwards.

Handling equipment, machinery, or food products without prior authorization.

Wearing visible jewellery, watches, makeup, or piercings. Visible piercings must be removed prior to the visit; otherwise, access will be denied and the visit will have to be made up at a later date.

C. Practical Sessions

Respect all equipment, facilities, and materials provided.

Comply with all safety, hygiene, and organisational instructions.

Demonstrate professional and respectful behaviour towards supervisors, FVM staff, and fellow students.

Food sanitary safety control case study

Not applicable

Inspection of animal-origin food products, 2 weeks

THE PRESENCE OF STUDENTS IN THE PARACLINIQUE MODULE IS MANDATORY AND THE PRESENCE TAKING IS SYSTEMATIC.

Any justified absence (as determined by the supervisors and the course coordinator) must be made up during the same academic year.

The department declines all responsibility in the event of theft, loss or damage caused to the student's objects during the practicals. A response time of 24 to 48 hours is to be taken into consideration for any email sent to assistants or professors (only emails sent by the ULiège institutional address will be taken into account). In addition, emails are not picked up during weekends.

Students are asked to be proactive and only use their institutional email addresses. They should regularly check their e-mails for any information related to the paraclinic. Supervisors will communicate information only through official channels (i.e. using institutional email addresses and mailing lists).

Food sanitary safety control case study

Not applicable

Inspection of animal-origin food products, 2 weeks

•  Dr Nicolas Korsak, in charge of teaching

•     Dr Coralie Lagamme, assistant

•     Ms Audrey Laermans, secretary