Duration
15h Th, 8h Pr, 4h AUTR
Number of credits
| Master in innovation management and the food design , professional focus | 2 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
- Introduction
- Main nutriments
- Nutritional needs
- Probiotics
- Main components of food
- Pathologies linked to food
- Diet excluding food from animal origin
- Functionnal food / Novel food / Food supplements
- Tools used in nutrition education
- Nutriotionnal labelling, health and nutritionnal claims
Learning outcomes of the learning unit
The aims of this course are the following :
- training to background knowledge about the management of nutritional quality of food ;
- introduction to the legislation about main components of food from animal origin, and to their analytical methods;
- introduction to the legislation about nutritionnal labelling (composition of food, health and nutritionnal claims), novel food and food supplements;
- relationship between health and food from animal origin consumption;
- presentation of some tools used in education to health
Prerequisite knowledge and skills
---
Planned learning activities and teaching methods
Practical training in laboratory about analytical methods to measure humidity, proteins and lipids (etc) content in food
!! PARTICIPATION TO PRACTICALS SESSIONS IS MANDATORY !!
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Further information:
* theoretical courses
* practical training
* exercices
Course materials and recommended or required readings
Platform(s) used for course materials:
- eCampus
Further information:
eCampus space VETE0499
Exam(s) in session
Any session
- In-person
written exam ( open-ended questions )
Further information:
written exam
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Pr. Antoine Clinquart, en charge de l'enseignement Pr. Véronique Delcenserie, en charge de l'enseignement Pr. Marie-Louise Scippo, en charge de l'enseignement Caroline Douny, assistante Christine Bal, secrétaire Université de Liège, Faculté de Médecine Vétérinaire, Département des sciences des denrées alimentaires,Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 LIEGE Belgique tél : +32-4-366 40 40 40 fax : +32-4-366 40 44 E-mail : antoine.clinquart@uliege.be, veronique.delcenserie@ulg.ac.be, mlscippo@ulg.ac.be, cdouny@ulg.ac.be, christine.bal@ulg.ac.be - Website : http://www.dda.ulg.ac.be/