Core curriculum compulsory courses
- B1
- 32Cr
- B2
- 60Cr
| Code | Details | Bloc | Organization | Theory | Practical | Others | Credits |
"Basic foundations" module
|
| AGRO0001-1 | Basic principles of agriculture and agroecology - [4h Exercise]
| B1 | Q2 | 16 | 4 | [+] | 2 |
| BIOL2018-1 | Animal nutrition
| B1 | Q2 | 24 | - | - | 2 |
"Safety" module
|
| VETE0495-1 | Food microbiological quality management - [8h Autres]
| B1 | Q2 | 12 | - | [+] | 2 |
| VETE0496-1 | Chemical risk management related to food - [8h Autres]
| B1 | Q1 | 12 | - | [+] | 2 |
| VETE0497-1 | Self-control and control of the food chain - [16h Autres]
| B1 | Q2 | 24 | 5 | [+] | 4 |
"Satisfaction" module
|
| MICA0007-1 | Feeding behaviours and food sensory evaluation
| B1 | Q2 | 24 | 12 | - | 3 |
| MICA0008-1 | Aromas analysis
| B1 | Q2 | 8 | 16 | - | 2 |
| ECON2319-1 | Marketing dans le secteur alimentaire - [12h Practice, 6h Autres]
| B1 | Q1 | 30 | - | [+] | 4 |
z
|
| HULG9938-1 | Techniques de communication
| B1 | Q1 | - | 12 | - | 1 |
| MICA0009-1 | Innovation management
| B1 | Q1 | 36 | - | - | 3 |
| ENVT4127-1 | Durabilité environnementale dans le secteur agroalimentaire - [9h internship]
| B1 | Q1 | 9 | - | [+] | 2 |
| ENVT3132-1 | Aquatic ecotoxicology and the production of macroinvertebrates - [15h Autres]
| B1 | Q1 | 6 | 12 | [+] | 3 |
"Health" module
|
| VETE0498-1 | Complements of domestic animals clinical nutrition
| B1 | Q2 | 20 | - | - | 2 |
| MICA0018-1 | Nutrition humaine, normale et pathologique | B2 | Q2 | | | | 2 |
| Nutrition et pathologies
| | | 10 | - | - | |
| Allergies et intolérances alimentaires
| | | - | - | - | |
| VETE0499-1 | Nutrition and health - [4h Autres]
| B2 | Q1 | 15 | 8 | [+] | 2 |
| ANIM0005-1 | Functional biochemistry in health and disease (english language)
| B2 | Q2 | 9 | 9 | - | 2 |
"Service" module
|
| HULG0468-1 | Means for producing and implementing a package
| B2 | Q1 | 12 | - | - | 1 |
| HULG0469-1 | Packaging and advanced technologies
| B2 | Q1 | 18 | 6 | - | 2 |
| HULG0470-1 | Design and safety of packaged products
| B2 | Q1 | 18 | 6 | - | 2 |
| HULG0471-1 | Packaging development
Louise Charlier
| B2 | Q1 | 12 | - | - | 1 |
| HULG0472-1 | Marketing and design
Philippe Parmentier
| B2 | TA | 18 | 6 | - | 2 |
Cross-cutting project
|
| MICA0016-1 | Food design methodologies and preparation for the cross-disciplinary project
| B2 | Q1 | 12 | 12 | - | 2 |
| MICA0013-1 | Transversal project
| B2 | Q1 | - | - | - | 14 |
Dissertation
|
| RTFE0015-1 | Final thesis
| B2 | Q2 | - | - | - | 30 |
Focus compulsory courses
- B1
- 28Cr
| Code | Details | Bloc | Organization | Theory | Practical | Others | Credits |
"Basic foundations" module
|
| VETE0493-1
| Animal production
| B1 | TA | 24 | 8 | - | 3 |
| PAYS0015-1
| Urban farming basis
| B1 | Q2 | 24 | - | - | 2 |
| MICA0001-1 | Unit operations and processes in the food industry
| B1 | Q1 | 24 | 12 | - | 3 |
| ALIM0013-3 | Techniques for preparing and preserving foods | B1 | Q2 | | | | 2 |
| General concepts
| | | 21 | - | - | |
| In-depth study (Food innovation and conception management)
| | | 3 | - | - | |
| MICA0015-1 | Basic food training
| B1 | Q1 | 8 | 16 | - | 2 |
| MICA0004-1 | Main food chains
| B1 | Q2 | 24 | - | - | 2 |
| HULG9621-1 | The fermentation industry
| B1 | Q1 | - | - | - | 2 |
| GBLX0059-2 | Logistics in food industry - [3h Field trip, 4h Seminar]
| B1 | Q1 | 9 | 6 | [+] | 2 |
| VETE0494-1 | Food law
| B1 | Q1 | 4 | 4 | - | 1 |
| MICA0005-1 | Topical seminar - [36h Autres]
| B1 | Q2 | - | - | [+] | 3 |
| HULG9622-1 | Multivariate statistics
| B1 | Q1 | - | - | - | 2 |
| ALIM0019-1 | Histoire de l'alimentation : approches anthropologique et sociologique - [6h Seminar]
| B1 | Q1 | 18 | - | [+] | 2 |
z
|
| MICA0010-1 | Creativity initiation
| B1 | Q2 | 12 | 12 | - | 2 |
