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Enseignement scientifique et technique - UC1-12 : Food safety and risk analysis through the food chain

Descriptif

Since the '90s awareness about food safety among consumers has increased, while the standards and progress in conservation and traceability could suggest the disappearance of this type of problem. The word "chemical hazard" sounds still bad, as shown by the recent case "Fipronil eggs contamination" and mass media often contribute to an exaggerated perception of the real hazards. In this context, it seems necessary to provide a better knowledge of the relationship between modes of production and processing of agricultural commodities and food safety for humans. How can we objectively assess the impact of exogenous, endogenous and newly formed contaminants? How regulation (at French, European and global levels) allows it to protect consumers' health while providing a modern industrial production and fair trade rules? The aim of this module is to give the principles of risk analysis steps (assessment, management, communication) throughout the whole food chain in order to provide valuable tools to control and solve critical cases. An engineer familiar with the principles of assessment and control of chemical risks possesses precious tools for managing and controlling critical cases. Within this course, we will mobilize study cases illustrating similarities and differences existing between food industries regarding risk management.

Objectifs pédagogiques

This course has four main objectives: 1- To familiarize the students with the risk analysis approach and tools (risk assessment, risk management, and risk communication) 2- To investigate current available knowledge and possible action pathways to reduce the presence of contaminants in the agro-food industry; 3- To enable the students to identify devices and actions set up by food stakeholders to meet regulatory changes or face health crises; 4- To help the students to develop a critical mind about food safety problems in order to help them make decisions in a professional situation.

48 heures en présentiel

Soit 48 heures de travail global estimé pour l’étudiant.

effectifs minimal / maximal:

8/25

Diplôme(s) concerné(s)

UE de rattachement

Pour les étudiants du diplôme Ingénieur AgroParisTech

Acquis du TC de Chimie Acquis du TC Production

Format des notes

Numérique sur 20

Pour les étudiants du diplôme Ingénieur AgroParisTech

Le rattrapage est autorisé (Max entre les deux notes)
  • le rattrapage est obligatoire si :
    Note initiale < 6
  • le rattrapage peut être demandé par l'étudiant si :
    6 ≤ note initiale < 12

Le coefficient de l'UE est : 2.5

Pour les étudiants du diplôme Accueillis cursus ing 2e et 3e année (erasmus et école)

Le rattrapage est autorisé (Max entre les deux notes)
  • le rattrapage est obligatoire si :
    Note initiale < 6
  • le rattrapage peut être demandé par l'étudiant si :
    6 ≤ note initiale < 12

Le coefficient de l'UE est : 2.5

Pour les étudiants du diplôme Parcours IAE forestier (ingénieur AgroSupDijon)

Le rattrapage est autorisé (Max entre les deux notes)
  • le rattrapage est obligatoire si :
    Note initiale < 6
  • le rattrapage peut être demandé par l'étudiant si :
    6 ≤ note initiale < 12

Le coefficient de l'UE est : 2.5

Programme détaillé

The different courses proposed are:

- The main contaminants and residues in food: Origins, physico-chemical properties.

- Effects of contaminants on health

- The assessment of chemical risks: Principle and examples.

- Analytical methods for contaminants and residues in food. 

- Communication about the risk is also discussed by the ANSES director of communication department.

- Example of a recent sanitary crisis: The case of BSE.

- A visit of "Moulin de Paris" is done to assess how food safety is manage in an agro-food insdustry

- A Round Table discussion is also organize with different agro-food insdutries involved in novel food conception like no allergen cookies, spirulin or insects on food safety management in these new processes.

Mots clés

Agro-food industry - Assessment - Chemical hazard - Chemical risk - Contaminant - Control - Management - Risk analysis

Support pédagogique multimédia

Oui

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