Cross-disciplinary practical work in microbiology and quality

Students work in groups on their innovative food product and on the health risks associated with its process.
(1) Cross-disciplinary microbiology practical exercises
Students apply their experimental strategies, predefined in their PB7ETCAP report and reviewed with the teacher before the practical exercises, to meet their objectives for microbiological characterization of their innovative food product (safety, determination of shelf life, challenge-test to determine the growth potential of microorganisms of interest on their own product...). ). Depending on the results, they may modify their product or the related process. Students will be critical about their strategies (choice of techniques used, types of microorganisms selected for studies, etc.) and their feasibility in the time available. Students plan and organize their studies, and pass on information to the other members of the group, since practical work takes place over 3 times 1 week, with 1 week of practical work per student, sometimes non-consecutive weeks: students in an innovative project group divide up so as to have at least one group representative per week.
Assessment is based on skills, taking into account student involvement (1) in practical work (grade weighted by cross-referenced self-evaluation) and (2) involvement in drawing up a single practical report for each project group (grade weighted by cross-referenced self-evaluation)
(2) Risk analysis of the innovative product manufacturing process
The students' project takes into account the analysis of health risks that may occur during the production of the innovative product. The analysis is carried out by the students themselves. This study starts with an analysis of the manufacturing diagram, and enables the HACCP study of the process to be drawn up, identifying the Critical Control Points and PRPo and the hazards controlled by the PRP (Pre-Requisite Programs). This risk/quality approach is also a concrete illustration of the theoretical lessons learned in UE PB7MARIB. This analysis will be integrated into their RDI project, which will be submitted to the jury.

PB6MICA, PB7NOING courses and tutorials
PB6MARIB HACCP course

Examples of topics covered

Microbiological analysis of innovative food products and interpretation (in relation to the manufacturing environment, the manufacturing process, etc.)
Determination of use-by dates
Carrying out challenge tests

Food microbiology

Microbiological aspects of food safety and quality. Bourgeois C.M. Edit Tec et Doc
Modern Food Microbiology, Jay J.M Edit ASPEN
Organizations: Afssa, Afnor, Food and Drug Administration