The course will enable the student to evaluate relevant microbiological, toxicological and chemical hazards in a food production chains.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 introduced to toxicology and chemical hazards. These hazards will include raw material, production forms and processes involved in food production.
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 and chemical 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 key elements in chemical and microbiological risk analysis
Explain the basic principles in chemical and microbiological risk assesment
Apply microbiological methods for identification of microorganisms in practise
Make a concise written report on a given topic
Make a concise oral presentation of the relevant microbiological and chemical/toxicological hazards in a food production chain
Understand and discuss advantages and disadvantages of different toxicological test systems including allergy and risk assessment methods
Understand and apply the concept ADME (absorption, distribution, metabolism and excretion)
Kursusindhold:
The course will consist of indepth knowledge on current relevant food safety issues with regard to microbiology, chemical hazards 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 or mitigate these hazards. The course presents relevant chemical hazards resulting from contamination due to food production processes and includes chemical and toxicological aspects of risk assessment. The course addresse the various elements of risk assessment, occurrence of chemical hazards, intake estimates, exposure assessment, hazard identification, hazard and risk charcterisation. Lectures will be given and group work supervised by experts on the issues included in the course. Focus on production lines will be in report writing and lectures will support aspects hereof.
Bemærkninger:
Kurset er obligatorisk for kandidater i Fødevareteknologi
