2024-2025 / VDOC0024-1

Complement of food chemical safety

Duration

28h Th, 4h Mon. WS

Number of credits

 Doctoral training in veterinary sciences3 crédits 

Lecturer

Coordinator

Marie-Louise Scippo

Language(s) of instruction

French language

Organisation and examination

Teaching in the first semester, examination in June

Schedule

Schedule online

Units courses prerequisite and corequisite

Prerequisite or corequisite units are presented within each program

Learning unit contents

Toxicology:
The course is a lesson of toxicology of food products, which makes an inventory of the chemical risks associated with food products (residues and contaminants, additives, pesticides, brominated flame retardatants, migrating chemicals, allergens, ...).

Chemical risk analysis:
An example of chemical risk will be investigated according to the classical approach: risk characterization (hazard identification, hazard characterization, exposure assessment), risk management, risk communication).

Learning outcomes of the learning unit

Toxicology:
The goal of this lecture is to inform the trainee who will be involved in the field of the food safety and quality : - about the available analytical methods to detect chemical hazards in food, - about the toxicology of these chemical hazards,

Chemical risk analysis:
The goal of this lecture is to inform the trainee who will be involved in the field of the food safety and quality about the chemical risk analysis.

Prerequisite knowledge and skills

Basic notions of chemistry and physics

Planned learning activities and teaching methods

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

theory and exercice about risk analysis

Course materials and recommended or required readings

voir e-campus

Personnal work.
Write examination for the risk analysis.

Work placement(s)

Organisational remarks and main changes to the course

Contacts

Prof. Claude Saegerman : (claude.saegerman@ulg.ac.be) Prof. Marie-Louise Scippo :(mlscippo@ulg.ac.be)
Caroline Douny, assisante :(cdouny@ulg.ac.be)
Christine Bal, Secrétaire du département des sciences des denrées alimentaires :(christine.bal@ulg.ac.be)

Association of one or more MOOCs