XEN-31802 Food Safety & Hygienic Design
Course
Credits 2.00
| Teaching method | Contact hours |
| Lectures | 7 |
| Project learning | 8 |
| Tutorial | 8 |
| 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.
| Programme | Phase | Specialization | Period | ||
|---|---|---|---|---|---|
| Compulsory for: | MFT | Food Technology | MSc | F: European Master in Food Studies | 5 |