To enable the student to evaluate relevant microbiological, toxicological and chemical hazards in a food production chain, and to establish measures to control these. The course will give an introduction to the most important microorganism for spoilance of food and pathogens that can be transmitted through the food chain to humans. Furthermore the students will be intorduced to toxicology and chemical hazzard resulting from contamination of raw material in food production, due to production forms, and processes invovle in producing final products
Læringsmål:
En studerende, der fuldt ud har opfyldt kursets mål, vil kunne:
Apply processs analysis to overview a food production chain with respect to food safety and relate to food quality issues
Identify relevant microbiological, chemical and toxicological hazards for a given food production
Identify steps in the production that are critical with regard to the hazards
Establish measures that will control the safety of the production (apply HACCP principles)
Identify and apply the elements in Risk Analysis
Explain the basic principles in Risk assesment
Apply microbiological methods for identificant of microorganisms in practise
Make a concise written report based practical work
Make a concise oral presentation of the relevant microbiological and chemical/toxicological hazards in a food production chain
Kursusindhold:
The course will consist of indepth knowledge on current relevant food safety issues with regard to microbiology, chemical residues and chemical pollution and toxicology. The course will enable the students to evaluate relevant hazards in specific food production chains, to identify critical steps in the production, and to construct a plan to control these hazards. Lectures will be given and group work supervised by experts on the issues included in the course.
Bemærkninger:
Kuret er obligatorisk for kandidater i Fødevareteknologi
