Duration
24h Th, 5h Pr, 16h AUTR
Number of credits
| Master in innovation management and the food design (120 ECTS) | 4 crédits |
Lecturer
Mohamed Ayadi, Véronique Delcenserie, Nicolas Korsak Koulagenko
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
The course consists of 3 theoretical modules, a company visit, and a directed work module.
Theoretical Modules (24 hours):
- Official Controls in the Food Chain
- Self-control: Good hygiene and manufacturing practices from primary production to processing and distribution, HACCP plans: Codex Alimentarius and ISO22000 approach; food safety management systems
Following the company visit, the directed work module will involve addressing various questions regarding the implementation of quality assurance and safety plans such as HACCP, VACCP, or TACCP in the visited company in order to propose a solution to a practical issue within the company.
Learning outcomes of the learning unit
At the end of this course, you will be able to:
- Understand and comprehend the legal obligations imposed on various stakeholders in the agri-food sector.
- Understand and comprehend existing control measures (Good Hygiene and Manufacturing Practices, HACCP, TACCP, VACCP, safety and quality management systems) to limit or prevent food contamination and spoilage, with the aim of safeguarding consumer health.
- Develop an HACCP, TACCP, or VACCP plan for a company or improve an existing plan.
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Teaching can be provided in-person or remotely for the theoretical courses, depending on the guidelines provided by the respective professors.
Company visits and directed work sessions will take place in-person and require mandatory student attendance. Absence from these activities will result in an absence mark for this teaching unit.
For further information, please refer to the details provided in the "Organizational Notes" section.
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Additional information:
Please refer to the information provided in the "Planned Learning Activities and Teaching Methods" section for more details.
Recommended or required readings
The readings will be recommended by the instructors during the lectures and directed work sessions.
Course notes will be available on the eCampus platform.
Exam(s) in session
Any session
- In-person
oral exam
Written work / report
Continuous assessment
Out-of-session test(s)
Additional information:
The evaluations will take place in-person, in the form of a presentation in front of the group at the end of the directed work sessions.
The evaluation methods for the second session may differ from those applied in the first session.
Work placement(s)
Organisational remarks and main changes to the course
STUDENT ATTENDANCE TO DIRECTED WORK SESSIONS IS MANDATORY, AND THE TAKING OF ATTENDANCE IS SYSTEMATIC.
Absence
In case of absence from one or more directed work sessions, the student must make up for the missed day(s) without fail. They must inform the instructor BEFORE the scheduled activities. Any justified absence (as determined by the supervisors) must be made up during the same academic year.
Before the end of the directed work sessions, the student must provide a copy of a certificate or any other documentation justifying their absence to the student affairs office. No makeup will be allowed without timely presentation of a supporting document. For certificates (medical, family bereavement, incapacitation, etc.), the original must be submitted to the general student office, with a copy sent to the Department of Food Science student office.
In case of unexcused absence of at least one day, the student will receive a grade of 0/20. Consequently, they will have to take the exam in the second session or retake the course in the following year.
Students are encouraged to be proactive and to use only their institutional email addresses. They should regularly check their emails for any course-related information. Instructors will communicate information exclusively through official channels.
Contacts
Pr. Véronique Delcenserie, coordinator
Veronique.delcenserie@uliege.be
Pr. Mohamed Ayadi
mohamed.ayadi@uliege.be
Pr. Nicolas Korsak
nkorsak@uliege.be
Mme Christine Bal, secrétaire
christine.bal@uliege.be
Association of one or more MOOCs
There is no MOOC associated with this course.