Duration
4h Th, 16h Mon. WS, 28h TAE
Number of credits
| Advanced Master in Management of Food Chain Safety | 4 crédits |
Lecturer
Antoine Clinquart, Georges Daube, Véronique Delcenserie, Caroline Douny, Philippe Houdart, Nicolas Korsak Koulagenko, Mike Krantz, Claude Saegerman, Marie-Louise Scippo, Jean-Sébastien Walhin
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
The course consists of a theory lesson, homework and supervised work.
- Theory lesson:
- Homework:
Homework is essential for students to realise the need for connections between the various players involved in decision-making. In this respect, there is a clear link with the content of the "Specific supplements to the sectoral, institutional and legal aspects of food risk management" UE, which the student must have taken beforehand in order to fully understand what will be taught in the UE6.
The practical exercises will involve an example of a crisis in the field of biological risks or one in the field of chemical risks. The students will have to use a portfolio of elements provided by the teachers to imagine the course of crisis management and its outcome. The examples will be chosen by the teachers on the basis of available data (e.g. nitrofurans in eggs, fipronil crisis, Salmonella in chocolate eggs, etc.). Students must manage risks in the broadest sense (e.g. fraud) and contribute to saving the brand image of the sector or Agency.
- Supervised work:
1. Define the problem encountered (characterize the matrices affected, the spatial and temporal scale)
2. List the associated health risks
3. Identify management options to mitigate health risks
4. How was the crisis managed?
5. Take a critical look at this management
6. Suggest improvements to crisis management based on the type of players involved: authorities, companies, other stakeholders.
7. Prioritize proposals for improvement and translate them into a concerted action plan with a timetable.
Learning outcomes of the learning unit
At the end of this course, students will be able to implement a crisis management procedure and understand the need for interconnections between foodstuffs, the animal sector, the human sector and the plant sector.
He/she will understand the complexity of risk management during acute crisis episodes and the need to collaborate across different bodies, whether national or international.
They will be given keys to the emotional management of a food crisis.
They will understand the importance of communication in managing a food crisis.
Prerequisite knowledge and skills
A basic knowledge of biology and chemistry as well as a knowledge of the main types of operators in the food chain are necessary for a good understanding of the teaching.
Planned learning activities and teaching methods
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Additional information:
Combination of face-to-face and distance learning activities
Additional information:
It is a hybrid education combining theoretical courses, remote support consultations and
homework completed by collegial presentation sessions by the students.
Recommended or required readings
The teaching materials will all be accessible via eCampus fom before the start of the cursus.
The reference websites will also be communicated on the eCampus platform. The website of the FASFC must be regularly visited by the students (https:www.afsca.be).
Exam(s) in session
Any session
- In-person
oral exam
Out-of-session test(s)
Additional information:
Exam(s) out session, in person
Oral examination
Additional information:
The evaluation of the students will be carried out during the two sessions of restitution of the
work carried out at home by all the teachers present on the
Work placement(s)
Organisational remarks and main changes to the course
Repeated unjustified absences may lead to the refusal of the presentation of the final oral
test.
Contacts
Prof. Claude Saegerman, in charge of the teaching and coordinator of the teaching unit
Dr. Nicolas Korsak, in charge of the teaching
Dr. Philippe Houdart, in charge of the teaching
Mr Jean-Sébastien Walhin, in charge of the teaching
Dr. Mike Krantz, in charge of the teaching
Prof. Antoine Clinquart, teaching resource person
Prof. Georges Daube, teaching resource person
Prof. Véronique Delcenserie, teaching resource person
Prof. Marie-Louise Scippo, teaching resource person
Dr. Caroline Douny, teaching resource person
Contact person :
Logistic aspects :
Mme Christine Bal
Tel. : 04/366-40-40
Mail : Christine.Bal@uliege.be
Academic aspects :
Prof. Claude Saegerman :
Tel. : 04/366-45-79
Mail: claude.saegerman@uliege.be