Duration
16h Th, 14h Pr, 10h Mon. WS, 16h E-Lrng
Number of credits
| Advanced Master in Management of Food Chain Safety | 5 crédits |
Lecturer
Antoine Clinquart, Caroline Douny, Claude Saegerman, 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
o CT (including online courses):
The first part of the course will be structured as follows:
- Presentation of the main physical hazards linked to the food chain.
- General introduction to chemical risks and the principles of risk assessment and management.
- Food chemical risk assessment method (identification and characterization of the hazard, assessment of exposure and characterization of the risk).
- Risk management approaches.
- Examples of risks linked to "residue" (veterinary drugs, food additives, pesticides, cleaning and disinfection residues).
- Example of risks linked to "contaminants" (dioxins and PCBs, heavy metals, mycotoxins, newly formed products).
- Migration from materials in contact with food
- Risks linked to food allergens.
The second part of the course will be structured as follows:
- Principles of chemical analysis of foods: rapid screening methods and physicochemical confirmation methods.
- Principles of validation of analysis methods (rapid and confirmation methods).
o TP:
Practical work illustrating the main methods of screening analysis (rapid strip-type tests, ELISA, etc.) and confirmation (liquid or gas chromatography coupled with mass spectrometry).
o TD:
Tutorials consisting of exercises allowing you to manipulate the data necessary to carry out a risk assessment linked to the presence of chemical contaminants in the food chain.
o Practices:
Not applicable
Learning outcomes of the learning unit
At the end of the first part of this teaching given mainly online, the student will know the main physical dangers (foreign bodies) associated with the food chain, as well as the main classes of chemical dangers likely to contaminate the food chain. , their main physico-chemical and toxicological properties, their legal status (use authorized or prohibited under European legislation, and/or existence of maximum tolerated limits in foods), and the main websites where this information can be found. The student will also know the methodology for assessing chemical risks in food.
At the end of the second part of this course and the practical exercises related to it, the student should be able to understand the techniques implemented by laboratories for the analysis of chemical hazards in food and to choose the most suitable methods for each situation. The student will be able to understand the notions of measurement uncertainty, detection and quantification limits, and more generally of the validation criteria of an analytical method, essential notions for the critical reading of a test report.
Prerequisite knowledge and skills
Basic knowledge of biology and chemistry is necessary for a good understanding of the teaching.
Planned learning activities and teaching methods
This Teaching Unit essentially aims to acquire knowledge through traditional face-to-face or distance learning integrating formative assessments. The practical application of the concepts taught via practical work in the laboratory and exercises carried out during the tutorials will allow you to consolidate the knowledge acquired.
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Additional information:
This is a hybrid course based on a set of online media (MOOC, Podcasts, reference sheets) which will serve as the basis for face-to-face lessons and for carrying out the exercises.
Recommended or required readings
The teaching materials will all be accessible via eCampus from the start of the academic year. They will be of various natures (MOOC, Podcasts, Powerpoint supports, reference documents available on eCampus or via links on the Web).
Additional materials can be found on the following sites:
- Opinion of the scientific committee of the FASFC: https://www.favv-afsca.be/comitescientifique/avis/
- Opinion of the Superior Health Council (choose the subject "food: nutrition/food and health - including food safety"): https://www.health.belgium.be/fr/conseil-superieur-de-la- health?f%5B0%5D=field_shc_doc%3A1142
- EFSA publications, publications: https://www.efsa.europa.eu/en/publications
- (choose as filters "chemical contaminants", "contaminants in feed", "pesticides")
- European Union website, DG Health, Food Safety: https://food.ec.europa.eu/index_en
Exam(s) in session
Any session
- In-person
written exam ( open-ended questions ) AND oral exam
Written work / report
Additional information:
Final certified oral examination (presentation of personal work on the assessment of a chemical risk) and written (relating to methods of analyzing residues and contaminants).
Work placement(s)
Organisational remarks and main changes to the course
Attendance at practical and tutorial sessions is mandatory. Repeated unjustified absences may lead to refusal to take the final oral test.
Contacts
Pr Antoine Clinquart, en charge de l'enseignement
Dr Caroline Douny, en charge de l'enseignement
Pr Claude Saegerman, en charge de l'enseignement
Pr Marie-Louise Scippo en charge de l'enseignement et coordinateur de l'unité d'enseignement
Mme Samiha Boutaleb, technicienne
Mme Christine Bal, secrétaire
Université de Liège, Faculté de Médecine vétérinaire, Département des Sciences des Denrées alimentaires, Avenue de Cureghem 10, 4000 Liège, Belgique.
Tél : +32-4-366 40 15 (40 40)
Fax : +32-4-366 40 54
E-mail : mlscippo@uliege.be, cdouny@uliege.be, Christine.Bal@uliege.be
Website : http://www.dda.uliege.be