Duration
15h Th, 8h Pr, 4h AUTR
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits |
Lecturer
Antoine Clinquart, Véronique Delcenserie, Marie-Louise Scippo
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
- Introduction
- Main nutriments
- Nutritional needs
- Probiotics
- Main components of food
- Pathologies linked to food
- Diet excluding food from animal origin
- Functionnal food / Novel food / Food supplements
- Tools used in nutrition education
- Nutriotionnal labelling, health and nutritionnal claims
Learning outcomes of the learning unit
The aims of this course are the following :
- training to background knowledge about the management of nutritional quality of food ;
- introduction to the legislation about main components of food from animal origin, and to their analytical methods;
- introduction to the legislation about nutritionnal labelling (composition of food, health and nutritionnal claims), novel food and food supplements;
- relationship between health and food from animal origin consumption;
- presentation of some tools used in education to health
Prerequisite knowledge and skills
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Planned learning activities and teaching methods
Practical training in laboratory about analytical methods to measure humidity, proteins and lipids (etc) content in food
Mode of delivery (face to face, distance learning, hybrid learning)
* theoretical courses
* practical training
* exercices
Recommended or required readings
Via e-campus
written exam and oral exam (with preparation)
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Pr. Antoine Clinquart, en charge de l'enseignement · Pr. Véronique Delcenserie, en charge de l'enseignement · Pr. Marie-Louise Scippo, en charge de l'enseignement · Caroline Douny, assistante · Christine Bal, secrétaire Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires,Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 LIEGE Belgique tél : +32-4-366 40 40 40 fax : +32-4-366 40 44 E-mail : antoine.clinquart@ulg.ac.be, veronique.delcenserie@ulg.ac.be, mlscippo@ulg.ac.be, cdouny@ulg.ac.be, christine.bal@ulg.ac.be - Website : http://www.dda.ulg.ac.be/