This course is mandatory for the Aquatic Food
Production – Safety and Quality (AQFood) international
M.Sc.-programme. The course can be followed by other DTU students.
The course is based on E-learning.
Efterår
During each week of the course students work with webinars,
exercises and assignments/group work as it fits their schedules.
Each week includes a question & answers session.
Undervisningens placering:
Campus Lyngby
Undervisningsform:
E-learning based lectures, exercises and assignments/group
work.
The objective of the course is to provide the students with an
overview of both the potential hazards and the human health
benefits of aquatic food consumption. This course provides students
with key information for risk assessment, risk management (HACCP)
and risk-benefit analysis in relation to aquatic food processing,
packaging, distribution and consumption.
Læringsmål:
En studerende, der fuldt ud har opfyldt kursets mål, vil kunne:
Describe basic concepts of aquatic food risk analysis.
Apply the HACCP system for safety management of aquatic
food.
Describe human health benefits of aquatic food
consumption.
Evaluate and compare risks and human health benefits of aquatic
food consumption.
Explain human health benefits of specific functional aquatic
food components.
Analyse data from database about aquatic food-borne diseases
outbreaks.
Critically analyse "hot topics"related to safety and
health of aquatic foods.
Review, analyse and present data in a synthetic
report.
Kursusindhold:
The course includes e-learning with webinars and it is important
that students have access to Internet and can be reached by e-mail.
The course will allow student to identify hazards and to discuss
how processing, distribution and consumption will influence safety
and health effects of aquatic food. Relevant biological and
chemical hazards in aquatic food are presented including pathogenic
bacteria, viruses, parasites, aquatic biotoxins, histamine/biogenic
amines and industrial and environmental contaminants. Quantitative
microbial ecology, mathematical modelling and software are included
for evaluation and management of hazards during processing and
distribution of aquatic food to the end-consumers. Functional
aquatic food components (omega-3 fatty acids, vitamin D,
proteins/peptides, taurine, selenium, iodine, chitosan,
antioxidants, polysaccharides, macro algae) and their beneficial
human health effects are presented and evaluated in relation to
regulations, health claims and risk benefit analysis.
Mulighed for GRØN DYST deltagelse:
Kontakt underviseren for information om hvorvidt dette kursus giver
den studerende mulighed for at lave eller forberede et projekt som
kan deltage i DTUs studenterkonference om bæredygtighed,
klimateknologi og miljø (GRØN DYST). Se mere på http://www.groendyst.dtu.dk
