Duration
Methods for controlling for biological risks : 16h Th, 16h Pr
Methods for controlling for chemical risks : 16h Th, 20h Pr
Theoretical and practical approaches to controls in the food chain : 24h Th, 8h Pr
Number of credits
| University Certificate in Food Safety 1. Part 1 Risk Management 2. Part 2 Controlling the Food Chain (organised in odd years) | 4 crédits |
Lecturer
Methods for controlling for biological risks : Georges Daube, Elisa Martinez
Methods for controlling for chemical risks : Caroline Douny, Marie-Louise Scippo
Theoretical and practical approaches to controls in the food chain : Georges Daube, Nicolas Korsak Koulagenko
Coordinator
Language(s) of instruction
French language
Organisation and examination
All year long
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Methods for controlling for biological risks
* Principles of microbiological analysis of foods: sampling plans, sampling, sample management, laboratory sampling, counting, detection, identification, typing.
* Alternative methods in food microbiology, including genetic methods.
* Applications for the microbiological analysis of food and interpretation of flora detected or counted.
* Approval of laboratories and recognized methods.
* Definitions, Development and use of microbiological criteria.
* Practical works consisting in the enumeration and detection of key microorganisms contaminating food by traditional culture, immunodiagnostic and genetic methods, control of water, air and surfaces.
Methods for controlling for chemical risks
- Introduction to statistics about sampling methods (4h theory) and exercices (4h)
- Introduction to the validation of analytical methods (4h theory)
- Practical training about main biochimical and physico-chemical methods of analysis of residus and contaminants in the food chain: ELISA, thin layer chormatography (TLC), high performance liquid chromatography, with UV, PDA or fluorescence detection (HPLC-UV/PDA/FLD), liquid or gas chromatography - mass spectrometry (GC-MS or LC-MS), screening tests for antibiotics, etc.
Learning outcomes of the learning unit
Methods for controlling for biological risks
* At the end of this teaching and practical exercises that are related, the student should be able to understand the techniques used in food microbiology laboratories and to choose the methods best suited to each situation.
* He will be able to choose the optimal flora to count or to detect according to objectives and to interpret the results in terms of microbiological criteria.
Methods for controlling for chemical risks
The aims of this course are :
- to inform the trainee about the available analytcial methods to evidence chemcial hazards in the food chain
- to inform the training about the importance of the validation step of an analytical method, and about the the difficulties of the sampling
Prerequisite knowledge and skills
Methods for controlling for biological risks
This certificate is available on the record holders of the degree in veterinary medicine or an equivalent degree. For admission requirements, see: http://www.ulg.ac.be/cms/a_15711/admissions
Planned learning activities and teaching methods
Methods for controlling for biological risks
* Practical work in the laboratory to manipulate the main pathogenic microorganisms counted or detected in foods
Mode of delivery (face to face, distance learning, hybrid learning)
Methods for controlling for biological risks
Face-to-face course
Additional information:
16 hours of lectures and 16 hours of mandatory practical work
Methods for controlling for chemical risks
- theory
- practical training in laboratory
- exercices
Recommended or required readings
Methods for controlling for biological risks
Via eCampus
Methods for controlling for chemical risks
see e-campus
Methods for controlling for biological risks
Exam(s) in session
Any session
- In-person
oral exam
Additional information:
Oral examination after short preparation
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Methods for controlling for biological risks
- Pr. Georges Daube, professor
- Dr Bernard Taminiau, assistant
- Elisa Martinez, assistant
- Mme Christine Bal, secretary
Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Quartier Vallée 2, Avenue de Cureghem 10, B43bis, Liège, Belgique
tel : +32-4-366 40 15 (40 40)
Mails : Georges.Daube@uliege.be ; emartinez@uliege.be; dda@uliege.be ; bernard.taminiau@uliege.be
Website : http://www.dda.ulg.ac.be/
Methods for controlling for chemical risks
· Pr. Marie-Louise Scippo, en charge de l'enseignement
· Pr Frédéric Farnir, en charge de l'enseignement
· Dr Caroline Douny, assistante
· Christine Bal, secrétaire
Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires, Bld de Colonster, 20. Sart-Tilman, B43bis, Liège, Belgique
tél : +32-4-366 40 40 40
fax : +32-4-366 40 44
E-mail : mlscippo@ulg.ac.be, f.farnir@ulg.ac.be, cdouny@ulg.ac.be, christine.bal@ulg.ac.be - Website : http://www.dda.ulg.ac.be/