2023-2024 / VETE3010-1

Systems to manage health security and the longevity of foodstuffs

Duration

24h Th, 16h Mon. WS, 20h E-Lrng

Number of credits

 Advanced Master in Management of Food Chain Safety5 crédits  

Lecturer

Samya Aweis, Mohamed Ayadi, Véronique Delcenserie, Nicolas Korsak Koulagenko, Pascal Léglise, Claude Scheuren

Coordinator

Véronique Delcenserie

Language(s) of instruction

French language

Organisation and examination

Teaching in the first semester, review in January

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

The course will focus on the importance of food safety management for major categories of food products, incorporating concepts of social responsibility, sustainability, and environmental management. The approach will be integrated with respect to the legislative context, ranging from the White Paper on Food Safety to the "hygiene package," in order to review the main auto-control systems and official controls.

  • The theoretical course will be divided into 5 modules:
  • General Introduction and "General Food Law":
  • Good hygiene and manufacturing practices and HACCP plans: Approach based on the Codex Alimentarius and ISO22000.
  • Food safety control systems.
  • Safety and quality management systems: BRC, IFS, SQF, ISO9001, quality labels, compliance certificates, and other terms used in the agri-food sector.
  • Social responsibility, sustainability, and environmental management.
The main objective of the theoretical course is to demonstrate to students that an integrated approach is necessary for effectively managing food safety as well as quality. On the one hand, knowledge of the legislative context is essential, and on the other hand, students must master concepts of microbiology, technology, and risk analysis (chemical, physical, or microbiological).

  • Homework:
Students will be required to prepare individual or group assignments at home. These periods of remote work are scheduled in the timetable and will involve prior preparation, ongoing guidance during the exercise, and a post-exercise report.

  • Tutorials:
Tutorials will allow students to develop an HACCP plan based on the ISO22000 approach for a food company. Students will be placed in practical situations using either real or virtual company visits to study and analyze a specific manufacturing process. At the end of this paraclinical exercise, students will be capable of conducting a hazard analysis specific to a particular food sector to determine which hazards need to be controlled and how to control them using Critical Control Points (CCP) or Operational Prerequisite Programs (PRP). They will also gain a better understanding of the regulatory provisions (European and national) related to the sector.

Furthermore, other collective work will be carried out by students during the course and tutorials on the issues related to the agri-food sector concerning social responsibility, sustainability, and environmental management.

 
 

Learning outcomes of the learning unit

At the end of this course, students should be able to:

  • Understand and comprehend the obligations (legislation) imposed on various stakeholders in the agri-food sector.
  • Critically evaluate existing control measures in a food company (Good Hygiene and Manufacturing Practices, HACCP plan, safety and quality management systems) and be able to implement a comprehensive HACCP plan for a company.
  • Understand the challenges of the agri-food sector in terms of social responsibility, sustainability, and environmental management.

Prerequisite knowledge and skills

Basic knowledge of biology and chemistry is required for a solid understanding of the course.

Planned learning activities and teaching methods

This Teaching Unit focuses on both a theoretical and practical approach.

The theoretical content will be presented during the course and supplemented with documents and multimedia materials for self-study at home.

Learning will then be continued through a reflective approach to be carried out by students during in-person and at-home tutorial sessions.

Subsequently, presentation sessions will allow students to showcase their work to the instructors in order to assess the quality of material integration.

Mode of delivery (face to face, distance learning, hybrid learning)

Blended learning


Additional information:

This is a hybrid teaching approach that combines theoretical classes, remote content consultations, in-person work, and homework, supplemented by group presentation sessions by the students.

Recommended or required readings

The teaching materials will all be accessible via eCampus from the beginning of the academic year. Reference websites will also be communicated on the eCampus platform. Various institutional websites should be regularly consulted by students: DGSANCO, EUR-Lex, AFSCA, ECDC, Codex Alimentarius, EFSA, ...

Exam(s) in session

Any session

- In-person

oral exam

Written work / report

Continuous assessment


Additional information:

The assessment of students will be conducted during the sessions for presenting the assignments completed in class as well as at home. It will be carried out by all the present teachers based on the relevance of the collected and analyzed elements as well as the quality of their presentation.

Work placement(s)

Organisational remarks and main changes to the course

Repeated unexcused absences can lead to the refusal of presenting the assignments that serve as evaluation.

Contacts

Pr Véronique Delcenserie, en charge de l'enseignement et coordinatrice de l'unité d'enseignement

Dr Nicolas Korsak, en charge de l'enseignement

Mme Samya Aweis

Dr Pascal Léglise

Dr Claude Scheuren

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 45 19 (40 40)

Fax : +32-4-366 40 54

E-mail : veronique.delcenserie@uliege.be , Christine.Bal@uliege.be

Website : https://www.dda.uliege.be

Association of one or more MOOCs