XEN-31802 Food Safety & Hygienic Design

Course

Credits 2.00

Teaching methodContact hours
Lecture8
Tutorial16
Course coordinator(s)dr. ir. R Hartemink
Lecturer(s)
Examiner(s)G. Trystram, J.P. Descamps

Language of instruction:

English

Contents:

(HACCP is supposed to be known)
Study of fluxes of products; utilities; human beings. Existence of 'zones' in the factory.
Cleaning (CIP, cleaning of equipment's, cleaning in factories)

NOTE: this course is also part of 2 modules in the 5th year at ENSIA: Ingénièrie et Expertise et diagnostic

Learning outcomes:

At the end of this course the student is able to:
- understand zoning in the food industry;
- understand the principles of hygienic design;
- apply hygienic design based on product formulations;
- cleaning systems, such as CIP.

Activities:

- lectures;
- tutorials;
- case studies.

Examination:

- case studies;
- continuing assessment.

Literature:

Will be announced.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScF: European Master in Food Studies5