HEPL

None

Sensitiize to the importance ofmicro organisms

Immunology :

• antigens, blood groups and HLA system ;
• defences of our organism versus the micro organisms (molecular defences, phagocytosis, lymphocytes B and T cells, antibodies, principle of allergy).

Virology :

• definition, composing and structuring of the viruses ;
• traditional classification ; Baltimore’s classification ;
• reproduction and synthesis of viral proteins ;
• virulence, spreading and transmission ;
• cellular alterations ;
• viral diseases ;
• prevention and courses of treatments of viral diseases.

Parasitology

&

BOURGEOIS C-M., MESCLE J-F., ZUCCA J.

« Microbiologie alimentaire »

              Tec & Doc (Apria) 1988

GARNIER-DELAMARE

« Dictionnaire des termes de médecine »

              Maloine, 1998

INSTITUT DE MEDECINE TROPICALE PRINCE LEOPOLD

« Votre santé durant le voyage »

              Service médical de lamp;rsquo;I.M.T. – Anvers

  REGNAULT Jean-Pierre

« Immunologie générale »

              CCDMD – Décarie Editeur – Québec, 1995 

Basic general knowledge in Science, French and Mathematics.

Understanding the functioning of a living organism, what are the characteristics of life and the mechanisms implied in the living world. To master the concept and organization of an eucaryotic cell as well as its reproduction; and to understand the rules that govern the transmission of hereditary characters.

Molecular Biology

• Biological Macromolecules
• Protein Biosynthesis
• Regulation of Gene Expression

Cellular Biology

• Means of Cell Study
• Eucaryotic Cell Structure

Genetics

• Mendel Laws
• Mutations and Hereditary Diseases

The Living World, Organization, Taxonomy, Notion of Species

Evolution

N. Campbell et J. Reece, Biologie, Pearson education, 2007.

Raven et al., Biologie, De Boeck, 2007.

La Recherche, Hors Série : « La Biologie en 18 mots-clefs »

Ch. De Duve ; La cellule vivante (une visite guidée) , De Boeck, 1987.

F. Leroy, CD-Rom « Dictionnaire encyclopédique de Biologie », Biocosmos Ed., 2009

Biology and anatomy courses.

To illustrate cytological and histological concepts of the biology and anatomy courses.

• How to use microscope?
• Microscopy techniques
• Histological studies of some tissues
• Precise histological studies of the alimentary system

None

It is useless to remind the fundamental role played by the statistics in sciences (to analyze sample of data or to elaborate plans of experiments).

Good understanding of statistics is indispensable to understand scientific literature.

That is why in the term of this course the students will have to be capable to understand the basic principles of statistical procedures (sampling, descriptive statistics, hypothesis tests …)

Descriptive statistics

Probability and statistical variables (GAUSS-LAPLACE, POISSON …)

Statistical Inference

✘    Theory of the estimation (average, proportion, reliable interval...)

✘    Inference on a sample (Standardization and calibration)

✘    Comparative analysis of two or several samples

✔   Comparison of proportions (CHI ² and MAC NÉMAR)

✔   Comparison of averages (STUDENT)

✔   Comparison of variances (FISHER)

✔   Analysis of the variance (ANOVA) and the multiple comparisons (DUNN-BONFERRONI)

✔   Nonparametric procedures (MANN-WITHNEY, WILCOXON)

✘    Correlation and linear regression (PEARSON, SPEARMAN)

1. Sheskin, D. Handbook of Parametric and Nonparametric Statistical Procedures, Edt. Chapman & Hall/CRC (fourth edition)
2. Dagnelie, P.  Statistique Théorique et Appliquée 1 et 2, Edt. de Boeck 2006
3. Valleron, A.-J. Abrégés. Statistique et probabilité, Edt. Masson, Paris 2001
4. D'Hainaut, L. Concepts et méthodes de la statistique, Edt. Labor, Bruxelles et Nathan, Paris 1975
5. Mercier, M. Biostatistique et Probabilités, Edt. Ellipses, 1996
6. Wonnacott T.H., Wonnacott R.J. Statistique, Edt. Economica, Paris, 1998
7. Bénazeth S., Boniface M., Demarquilly C., Lasserre V., Lemdani M. et  Nicolis I. Biomathématiques, Edt Masson, Paris 2004

Practical exercises with corrections and discussions

None

It is useless to remind the fundamental role played by the statistics in sciences (to analyze sample of data or to elaborate plans of experiments).

Good understanding of statistics is indispensable to understand scientific literature.

That is why in the term of this course the students will have to be capable to understand the basic principles of statistical procedures (sampling, descriptive statistics, hypothesis tests …)

Descriptive statistics

Probability and statistical variables (GAUSS-LAPLACE, POISSON …)

Statistical Inference

✘    Theory of the estimation (average, proportion, reliable interval...)

✘    Inference on a sample (Standardization and calibration)

✘    Comparative analysis of two or several samples

✔   Comparison of proportions (CHI ² and MAC NÉMAR)

✔   Comparison of averages (STUDENT)

✔   Comparison of variances (FISHER)

✔   Analysis of the variance (ANOVA) and the multiple comparisons (DUNN-BONFERRONI)

✔   Nonparametric procedures (MANN-WITHNEY, WILCOXON)

✘    Correlation and linear regression (PEARSON, SPEARMAN)

1. Sheskin, D. Handbook of Parametric and Nonparametric Statistical Procedures, Edt. Chapman & Hall/CRC (fourth edition)
2. Dagnelie, P.  Statistique Théorique et Appliquée 1 et 2, Edt. de Boeck 2006
3. Valleron, A.-J. Abrégés. Statistique et probabilité, Edt. Masson, Paris 2001
4. D'Hainaut, L. Concepts et méthodes de la statistique, Edt. Labor, Bruxelles et Nathan, Paris 1975
5. Mercier, M. Biostatistique et Probabilités, Edt. Ellipses, 1996
6. Wonnacott T.H., Wonnacott R.J. Statistique, Edt. Economica, Paris, 1998
7. Bénazeth S., Boniface M., Demarquilly C., Lasserre V., Lemdani M. et  Nicolis I. Biomathématiques, Edt Masson, Paris 2004

Practical exercises with corrections and discussions

Mathematical bases: notions of the exponential functions, the functions with several independent variables, notions of logarithmic calculation, notions of derivative and integrale.

To contribute to the scientific training which provides the bases of the comprehension of the matters approached in the following years.

To develop reasoning capacities as part of biomedical application physics. 

 Mechanics (kinematics, dynamics, energy and conservation rules)

Thermometry

Calorimetry

State changes

Osmosis

Thermodynamics

Physics applied to human metabolism

- Physique, Joseph Kane, Morton Sternheim, DUNOD.

- Notes de cours de physique d’applications biomédicales de première année bachelier

technologue de laboratoire médical, H. Campsteyn., Haute Ecole de la Province de

Liège.

- Physique Générale Tomes 1, 2 et 3, Giancoli, DE BOECK UNIVERSITE

- Biophysique, Radiobiologie – Radiopathologie, P. Galle / R. Paulin, MASSON.

- Biophysique, A.Aurengo, T.Petitclerc, F.Grémy, MEDECINE SCIENCE

Flammarion.

None

To confront students with proportioning and measurement techniques met in the fields of food industry and dietetics

To bring the elements which will make it possible to criticize and to relativize the methods used and the results obtained with the help of specialized laboratories or to judge the apparatuses which the firms offer.

To complete the theoretical course by the explanations necessary to the realization of handling and to bring the essential elements to the comprehension of the other courses such as physiology, anatomy, technology, dietetics...

Measurements and error calculation

Graphic presentation of the results

Mechanics of the fluids

Phenomena surface

Electricity

Optics

- Physique, Joseph Kane, Morton Sternheim, DUNOD.

- Notes de cours de physique d’applications biomédicales de première année bachelier technologue

de laboratoire médical, H. Campsteyn., Haute Ecole de la Province de Liège.

- Physique Générale Tomes 1, 2 et 3, Giancoli, DE BOECK UNIVERSITE

- Biophysique, A.Aurengo, T.Petitclerc, F.Grémy, MEDECINE SCIENCE Flammarion.

- Introduction à la physique, A. Van de Vorst, DE BOECK UNIVERSITE

Command of simple mathematical operations, with or without calculator, and of the rule of 3; command calculations of mean arithmetic weighted means.

Basic notions on nutrients.

To define, quantify, qualify and justify the needs in energetic and non energetic nutrients

To work out the diet recommended to the adult subject, the pregnant woman, breast feeding , the old person and to justify each choice, quantity and consumption frequency.

To take part in nutritional information of the healthy adult (and above mentioned particular groups)

Energetic needs, energetic balances and weight control.

Detailed study of macronutriments: definition, composition, roles, sources, needs. Study of food groups (on the basis the of food pyramid).

Belgian nutritional recommendations.

Nutritional contributions advised for the French population.

The balanced diet of the healthy adult

Nutrition of the pregnant woman

Nutrition of the breast-feeding woman

Nutrition of 3rd and 4th age people

MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed Tech & Doc, Paris, 2001

BIESALSKI H., GRIMM K.P., Atlas de poche de Nutrition, Ed Maloine, 1999.

and exercises

Command of simple mathematical operations, with or without calculator, and of the rule of 3; command of calculations of arithmetic weighted means

Basic notions on the nutrients.

To name the various factors bound to interfere with the growth of the child.

To define, quantify and qualify the evolution and the staturo-ponderal situation of the child as well as their nutritional needs

To work out the diet of the child and to justify each choice made. To take part in the nutritional information of the child and their circle .

Notions of growth and development

Energy and nutrition needs for the child

Breast-feeding

Bottle-feeding

Food diversification

Children nutrition

Teenagers nutrition

Discussion and revision

Dr FRICKER J., DARTOIS A-M., du FRAYSSEX M. Guide de l’alimentation de l’enfant, Ed Odile Jacob, 1998

BIESALSKI H., GRIMM K.P., Atlas de poche de Nutrition, Ed Maloine, 1999.

MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed Tech & Doc, Paris, 2001

Cahier technique de « A table des cartables ». Pour une alimentation « santé » à l’école fondamentale, Euralisa, 2001

and exercise

None

To understand the risks of some behaviours or habits for health.

To give the students a good understanding of the good practices of individual hygiene as well as collective.

The concepts Health-Hygiene.

3 prevention stages.

Individual hygiene.

Drug-addiction : tobacco, drugs, alcohol. Their nutritional impact.

Prevention of the transmissible diseases ( passive and active diseases prevention).

Food hygiene and hygiene in community.

BRUNET – LOISEAU, Sciences appliquées à l’alimentation et à l’hygiène, Ed. Brunet-Loiseau, 1999.

FERCO , Guide de bonnes pratiques en cuisine collective, 1994.

MONNIER J., DESCHAMPS J.P. , FABRY J., MANCIAUX M., RAIMBAULT. AM., Santé publique – santé de la communauté, SIMEP 1980

Arrêté Royal février 1997 concernant l’hygiène en restauration

Rule of 3.

Knowledge of the metric system

To master techniques of food preparation and cooking.

For each theme, students prepare a complete meal :

· Preparation of vegetables.

· Emulsified sauces ( French dressing…)

· Roux-based sauces.

· Cooking in water.

· Steamed.

· Preparation of soups.

· Braised in the oven.

· Grilled.

· In sauce

· With grease.

· Fried.

· Different desserts.

• Pastry and soufflés.

MATHIOT G., La cuisine pour tous, Livre de poche, 1995

Smattering of chemistry, biochemistry and culinary preparations.

To acquire knowledge on the nutritional composition of food, on their manufacture, their conservation and their preparation in the compliance with the rules of hygiene.

To acquire knowledge in compliance with the rules of nutritional balance.

Principles of hygiene in kitchen :

For each nutriment : properties, transformations undergone during handling, operations of storage and conservation; culinary applications.

· glucides ;

· lipids ;

· proteins ;

· vitamins ;

· mineral salts ;

· trace elements ;

· water.

For each group of food : nutritional interest, manufacture, conservation and applications in kitchen.

· the meats (ox ; calf ; pig ; horse ; sheep ; meat offals ; poultries ; pork-butcheries ; game) ;

· fish ;

· eggs ;

· dairy products ;

· greasy substances : oils, butter margarine ;

· starchy foods - vegetables and fruits ;

· drinks ;

· sweetened products.

Grammages ;

Counts of composition ;

Food pyramids ;

Food rations (adult, pregnant woman, elderly person) ;

Rule of composition of the menus.

Exemples de références :

• Technologie et hygiène alimentaire - Eliane Comelade - 1er cahier - Editions Jaques Lanore
• Technologie des aliments et hygiène alimentaire - Eliane Comelade - 2ème cahier - 1995
• Modules de technologie culinaire - M. Faraguna et M. Muschert - Editions BPI - 2006
• Technologie culinaire - Michel Maincent - Collection D. Brunet-Loiseau - Editions BPI - 1999
• Alimentation théorique - Hélène Roudaut et Evelyne Lefrancq - Editeurs DOIN - 2005

Self research - articles redaing.

+ Work on the food groups.

Basic notions of general and organic chemistry.

Good knowledge of cell structure and metabolism

To acquire the specific vocabulary of human anatomy and physiology; to know the organization of the different systems and their functioning.

Cellular and tissue organization.

The principal systems ( with anatomical description and physiological study )

• Digestive system
• Nervous system
• Endocrine system
• Cardiovascular system, lymphatic system and blood
• Respiratory system
• Urinary system

KAHLE, LEODHARDT, PLATZER, Anatomie, Ed. Flammarion, 1995.

MARIEB , Anatomie et physiologie humaines. Ed. De Boeck Université, 1999.

STEVEN, LOWE, Histologie humaine, 1997.

CAMPBELL, Biologie, Ed. De Boeck université, 1994.

TORTORA, GRABOWSKI, Principes d'anatomie et de physiologie, Ed. De Boeck Université, 1994.

WHEATER, BURKITT, DANIELS, Functional Histology, Churchill Livingstone, 1979.

Good knowledge in general, organic and physical chemistry.

To acquire a knowledge of main biological molecules : structures and functions.

To acquire an understanding of biochemical reactions.

Study of biological molecules : definition, structure, classification and properties of carbohydrates, lipids, proteins and heterocycles.

The enzymes: function, kinetics of enzyme reactions, coenzymes, regulatory mechanisms.

Metabolic pathways: part 1

• Basic principles of bioenergetics.
• Biological oxidation.
• The tricarboxylic acid cycle.

MOUSSARD Christian, La biochimie, Tome1 Ed De Boeck Université, 1999

WEIL Jacques Henry, Biochimie générale, Ed. Dunod, 2001.

Knowledge and application of stoechiometric laws, elementary Knowledge of the atomic structure and the chemical bond Identification of the great inorganic functions

Knowledge of the nomenclature

Knowledge and application of balancing methods of the equations of the chemical reactions Notions of chemical and ionic balances. Concepts of pH...

To prepare the students with the comprehension of the phenomena met in organic chemistry, biochemistry, and physics

Partim 1: general chemistry

1. Stoechiometry
2. Atomic structure
3. Periodic properties and Mendeleiev table
4. Chemical bond
5. Matter states

Partim 2: Solution chemistry

1. Solutions 
2. Thermodynamics
3. Kinetics
4. Chemical balances (Acid basis , oxydoreduction, precipitation, complexation)

ARNAUD P, Chimie physique, cours et exercices corrigés, Ed.Dunod 2007

ATKINS PW,DE PAULA J, Chimie physique, Ed. De Boeck 2004

HILL J W, PETRUCCI R H, Chimie des solutions, Ed. Erpi 2008

HILL JW, PETRUCCI R H, Chimie générale, Ed. Erpi 2008

Groundings of chemistry ( symbols of chemical elements ; units used in chemistry ; diverse chemical functions ; stoechiometrical laws, equilibrium of reactions, chemical equilibrium).

Basic notions of mathematics.

Get used to the laboratory instruments ; learn how to write correctly a laboratory report, know the essential properties of the studied compounds and make a correct dosage by volumetry.

Study of acids.

Study of bases

Study of salts.

Qualitative analysis : research and identification of a cation and a anion.

Quantitative analysis : principle of volumetry

• Description and use of the gauged pipette, of the measured burette and the gauged balloon glass.
• Description and use of analytic balance

Titrating acid/base

Practical work.

Basics of general chemistry.

Elements of geometry ( plane angles,dihedral angles, equilateral triangle, pyramids,tetraedre).

Elements and simple symetry operations ( plane, axes and centre of symetry, reflexion symetry in a plane).

Correctly represent and name an organic molecule.

Explain, according to the electronic structure other molecule, its chemical and physical properties.

Recognize the main simple functions and explain their reactivity.

Integrate the theoretical knowledge in other classes ( laboratories, biochemistry, “alimentary” chemistry).

Definition of the organic chemistry ; developed plane formulae ; carbon chains, different types of links.

• Basics of organic functions, basics of organic radical; deep study of carbon structure; tetravalent carbon; orbital hybridization; once-, twice-, thrice- linked carbon; electronic structure of organic molecule.
• Electronic effects reactional mechanisms; energetic, kinetic, electronic and geometrical aspects of reactions.
• Different types of isomeres.

Systematic study of simple functions; alicyclic alkanes; alkenes, alkynes, benzenic hydrocarbures, halogen compounds, alcohols; thiols; polyols; phenols; esters; aliphatic and aromatic amines; aldehydes and ketones; carboxylic acids; derived functions of acids.

Functional interaction in complex molecules : compounds with multiple functions and simple functions.

Various exercises about different functions.

Harold Hart, L. Craine, D. Hart, C. Hadad, Chimie organique 1 et 2, Cours et exercices, Ed Dunod, 2008.

Symbols of chemical elements.

The different chemical functions: be able to give a function and a name to a chemical formula and the opposite.

Units used in chemistry ( mole, molarity...)

Stechiometrical laws, equilibrium of reactions, chemical equilibrium.

Get used to laboratory instruments.

Learn how to synthetize, purify, characterize and identify organic substances according to the study of their physical and chemical properties in order to approach successfully the laboratories related to “alimentary” chemistry..

Introduction

Security advice

Description of the materials.

Method of characterization of organic products:

· Melting point

Cristallization

· Preparation and purification of acetanilide

· Exercices

Distillation

· Simple distillation

· Distillation of a mixture.

· Fractioned distillation

· Curves of distillation

Extraction

· Determination of the share coefficient of benzoic acid between water and dichloromethan , and succinic acid and water and ether.

Chromatography

· Colourants and quinones

· Medicines

Miscellaneous

· Dosage of aspirin

Identification of functions.

Harold Hart, Chimie organique 1 et 2, Ed. Dunod, 2008.

Practical work