Food safety and quality assurance: Applications

main objectives

To complete one's knowledge in food safety: Specificity of seafood products, Fraud and sensitive sectors,To diagnose a traceability system and to propose areas for improvement,Apply a hazard and risk analysis method, on real cases, in accordance with regulations, consumer safety objectives and possible specific customer requirements.,Develop a critical sense in the context of teamwork,Know how to present the results of a study to an audience of professionals or to one's peers,

general content

• Alterations and shelf-life of processed products: review of shelf-life validation methods for food products,• Freshness of seafood products: Products under high surveillance! Hazard analysis is complex and very specific to this product category, which is also a champion on the collective food poisoning podium.,• Food fraud and supplier selection (introduction to the concept of supply chain),• Reminder: Safety management (HACCP): practical application on a concrete case,• Project: A quality, quality assurance or product safety problem placed by a professional client (IAA, laboratory, consultant). ,• Introduction to the Responsibility/security/Environment approach in the food industry: the single document,

pedagogy

Lectures in close partnership with industry professionals,HACCP case study and commissioned project,Testimonials and/or visits,

evaluation

Oral Study Report,QCM