Technologie alimentaire

Génie des procédés

Nutrition et diététique

Méthodologie de l’étude de l’inactivation microbienne

Technique d’analyse alimentaire

Food hygiene and safety

1. Course Overview

This course delivers a comprehensive framework in food safety, industrial hygiene, and quality assurance systems. It covers the identification and control of chemical and biological contaminants, the application of cleaning and disinfection protocols, and the integration of quality management standards. Additionally, the curriculum addresses national and international food legislation, regulatory authorities, and the ethical governance of food safety.

2. Recommended Prerequisites

  • Foundational skills in scientific data interpretation and professional problem-solving.

  • Critical reflection on scientific and ethical issues within the field.

3. Intended Learning Outcomes (Target Competencies)

  • Contamination Control : Identify industrial food contaminants and implement targeted chemical cleaning and disinfection procedures.

  • Quality System Management : Master and apply standardized food safety and quality management frameworks (HACCP, ISO guidelines).

  • Regulatory Compliance : Navigate and implement national and international food legislation established by global authorities (Codex Alimentarius, FAO, WHO).

  • Ethical & Professional Judgment : Apply rigorous legal and ethical standards to resolve quality assurance challenges in the food sector.


Entreprenariat