The course will enable the student to evaluate relevant
microbiological 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 to 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 including current food safety legislation
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 and apply the concept ADME (absorption, distribution,
metabolism and excretion)
Assess/Evaluate and make a synthesis of the risk assessments of
chemical and microbiological hazards/risks in the food production
chain from farm to fork
Make a concise written report and oral presentation of the
synthesis of risk assessments of chemical and microbiological
hazards/risks in the food production chain from farm to fork
Establish competences in project based learning and group work
including the awareness that all participants have a common
responsibility for the final product
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
hazards in the entire food production chain from farm to fork and
includes microbiologival, chemical and toxicological aspects of the
risk assessment. The course addresse the various elements of risk
assessment: hazard identification, exposure assessment, hazard
characterisation and risk characterisation. Lectures will be given
and group/project work supervised partly 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
Mulighed for GRØN DYST deltagelse:
Dette kursus giver den studerende en 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
