Duration
12h Th, 8h Pr, 4h Mon. WS, 12h E-Lrng
Number of credits
| Advanced Master in Management of Food Chain Safety | 3 crédits |
Lecturer
Antoine Clinquart, Véronique Delcenserie, Caroline Douny, 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 course will be structured as follows:
Introduction to nutrition.
Main nutrients.
Nutritional needs.
Probiotics.
Major components of foodstuffs.
Diet-related pathologies.
Food excluding foodstuffs of animal origin.
Functional foods / New foods / Food supplements.
Supports used in nutrition education.
Nutrition labeling, nutritional and health claims.
o TP:
Practical work illustrating the main methods for analyzing the main nutrients (water content, lipids, including fatty acid profile, proteins, including collagen.
o TD:
Tutorials consisting of exercises allowing you to manipulate the data necessary to calculate the contents of major constituents in foods.
Learning outcomes of the learning unit
At the end of this course, the student will know the basic notions necessary for managing the nutritional quality of foods, the legal bases concerning the major components of foodstuffs of animal origin, and will understand the principle of methods analyzes implemented to measure these major components, the legal bases for nutritional labeling (composition of foods, nutritional and health claims) and the marketing of new foods and food supplements. The student will also be made aware of the relationship between consumption of food of animal origin and health, and will become aware of some tools used in health education.
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 hybrid teaching based on a set of online supports (websites of national and international reference organizations) which will serve as a basis for face-to-face teaching and for carrying out 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 (Podcasts, Powerpoint supports, reference documents available on eCampus or via links on the Web).
Additional material can be found on the following sites:
- 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
Exam(s) in session
Any session
- In-person
written exam ( open-ended questions ) AND oral exam
Additional information:
Final oral certification exam with preparation and writing.
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
Pr Véronique Delcenserie
Dr Caroline Douny, 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