Duration
24h Th, 8h Pr
Number of credits
Doctoral training in veterinary sciences | 3 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
* Main foodborne pathogens: helminths, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines and non conventional transmissible agents.
* Characteristic of the main bacteria responsible of foodborne poisoning : Salmonella, Yersinia, E. coli O157 entérohémorragique, Yersinia enterocolitica entéropathogène, Campylobacter, Vibrio cholerae, Vibro parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Clostridium botulinum, Listeria monocytogenes.
* Main spoiling and technological micro-organisms.
*Management of the shelf life of foodstuffs by producers.
Learning outcomes of the learning unit
* At the end of this course, the student will know the main characteristics of biological agents foods: taxonomy, physiology, virulence, reservoirs, sources of contamination, foods associated control measures.
* He should also be able to propose solutions to fight against pathogens and spoilage flora and sought to promote positive micro-organisms in the main food categories
* Finally, he will know the procedure and will be able to perform a simple exercise of food quantitative microbiological risk assessment.
Prerequisite knowledge and skills
Basic knowledge in microbiology required for a proper understanding of education.
Planned learning activities and teaching methods
* Tutorials consisting of an exercise carried out in predictive microbiology in a computer room
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Additional information:
8 hours of lectures, 16 h eLearning and 8 hours of tutorials
Recommended or required readings
Via eCampus
Oral examination after short period of preparation
Work placement(s)
Organisational remarks and main changes to the course
Contacts
- Pr. Georges Daube, professor
- Pr. Nicolas Korsak, professor
- Pr Philippe Jacques, professor
- Elisa Martinez, assistant
- Mme Christine Bal, secretary
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 15 (40 40)
fax : +32-4-366 40 44
E-mail : Georges.Daube@uliege.be; nkorsak@uliege.be; emartinez@uliege.be; Christine.bal@uliege.be
Website : http://www.dda.ulg.ac.be/