2017-2018 / ALIM0001-1

Food hygiene

Duration

14h Th, 8h Pr, 2h SEM

Number of credits

 Master in agricultural bioengineering (120 ECTS)2 crédits 
 Master in bioengineering : chemistry and bio-industries (120 ECTS)2 crédits 

Lecturer

Georges Daube, Marianne Sindic

Coordinator

Marianne Sindic

Language(s) of instruction

French language

Organisation and examination

Teaching in the first semester, review in January

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

Hazardous microorganisms : pathogenicity, infectious doses and microbial criteria; Risk evaluation: HACCP; Management and mastery of microbial quality by good practices of hygiene and manufacturing; Food spoilage: decomposition, diseases from animal origin, microbial toxins; Controlling food spoilage: desinfection, prevention and preservation processes; Methods for the counting of indicator flora and for the detection of food-borne pathogens Practical examples : cases of microbial deterioration: milk and milk products, eggs and egg products, meat, fish, shellfish, fruits, vegetables, drinks

Learning outcomes of the learning unit

Overview of microorganisms related to food-borne diseases, food spoilage, food storage and food quality. Overview of microbial biohazards and detection and preservation processes After completing the course the student is expected to State major micro-organisms of the food domain Explain the presence of a certain type of germ in food Know and describe microbiology methods used in food quality monitoring.

Prerequisite knowledge and skills

Basic techniques in microbiology -BIOL2013-2 - General Microbiology

Planned learning activities and teaching methods

Mode of delivery (face-to-face ; distance-learning)

Lectures : 12h Practical Works : 6h

Recommended or required readings

- Microbiology (Prescott et al., eds), 2008, 7th Edition, McGraw-Hill Pub., London, 1088 pages + appendixes - Food Microbiology (Doyle and Beuchat), 2007, 3rd Edition, ASM Press, Washington D.C., 1038 pages. Recent publications + PowerPoint available on line

Assessment methods and criteria

Written examination (100%)

Work placement(s)

Organizational remarks

Invited expert seminar (2 hours)

Contacts

Daube Georges (Professeur ordinaire)
Food Microbiology
Faculty of Veterinary Medicine
Department of Food Science
Quartier vallée 2, Avenue de Cureghem 10
4000 Liège
Georges.Daube@ulg.ac.be
04 366 40 15 (secretary 04 366 40 40 (Christine Bal))



Sindic Marianne (Professeur)
Laboratoire Qualité et sécurité des produits agroalimentaires
marianne.sindic@ulg.ac.be
081 62 23 06

Items online

Notes on line
PowerPoint on ecampus. Electronic version of articles on MyULg.