LLEF10222U Hygiene and Sanitation
Volume 2013/2014
Education
MSc in Food Science and
Technology. Specialization in Food Safety as well as MSc Programme
in Gastronomy and Health.
The course is listed as limited elected study in the Food Science and Technology MSc programme.
The course is listed as limited elected study in the Food Science and Technology MSc programme.
Content
Lectures, theoretical and experimental
practicals, seminars. The lectures will encompass the theoretical
background, introduce problems and present cases. The students will
through the theoretical exercises and the interaction during
lectures and seminars, work with different aspects of hygiene. The
written reports will train the students to interpret, discuss, and
communicate information as a group.
Learning Outcome
The course is relevant for everyone
working with food production, quality assurance or inspection.
Implementation of appropriate hygienic measures is imperative for
the prevention of foodborne diseases as well as losses due to
microbial spoilage or pests. The course provides an understanding
of the scientific aspects of food hygiene from processing to the
consumer and enables the student to evaluate and design hygienic
measures in food and food ingredient productions.
Upon completion the student should be able to:
Knowledge
- Define the elements in Good Hygiene Practise/pre-requisite programmes
-Give an overview of the role of hygiene in food safety and spoilage
- Describe the contamination routes of major hazards
- Describe the scientific principles in cleaning and disinfection
- Describe the principles in hygienic factory layout and equipment design
- Provide an overview of major water safety issues and personal hygiene issues
- Describe major pests and intervention strategies related to food hygiene
- Describe methods to monitor hygienic measures
Skills
- evaluate food process hygiene with focus at the post-harvest and post-farm level and identify major flaws
- design and implement appropriate hygienic measures in the food, food ingredient and related industries
- discuss and communicate hygienic problems and interventions orally and in written form
Competences
- take responsibility for basic food hygiene programmes from the processing steps to the consumer
Upon completion the student should be able to:
Knowledge
- Define the elements in Good Hygiene Practise/pre-requisite programmes
-Give an overview of the role of hygiene in food safety and spoilage
- Describe the contamination routes of major hazards
- Describe the scientific principles in cleaning and disinfection
- Describe the principles in hygienic factory layout and equipment design
- Provide an overview of major water safety issues and personal hygiene issues
- Describe major pests and intervention strategies related to food hygiene
- Describe methods to monitor hygienic measures
Skills
- evaluate food process hygiene with focus at the post-harvest and post-farm level and identify major flaws
- design and implement appropriate hygienic measures in the food, food ingredient and related industries
- discuss and communicate hygienic problems and interventions orally and in written form
Competences
- take responsibility for basic food hygiene programmes from the processing steps to the consumer
Literature
The material will be a mixture of
reviews, slide presentations, case reports and scientific
papers.
Academic qualifications
The students are expected
to have basic knowledge in food microbiology, food technology, and
food chemistry.
Teaching and learning methods
Lectures, theoretical and
experimental practicals, seminars. The lectures will encompass the
theoretical background, introduce problems and present cases. The
students will through the theoretical exercises and the interaction
during lectures and seminars, work with different aspects of
hygiene. The written reports will train the students to interpret,
discuss, and communicate information as a group.
Workload
- Category
- Hours
- Colloquia
- 24
- Exam
- 1
- Lectures
- 28
- Practical exercises
- 12
- Preparation
- 47
- Project work
- 74
- Theory exercises
- 20
- Total
- 206
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As an exchange, guest and credit student - click here!
Continuing Education - click here!
Exam
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min.Several internal examiners.
Oral defence of assignment reports. The reports cover theoretical and practical exercises held during the course. The reports are written in groups. At the oral defence, each student draws a report and presents it based on their own report. Each student is evaluated individually.
Weight: 100% individual oral examination - Exam registration requirements
- Assignment reports accepted.
- Aid
- Only certain aids allowed
Written reports and personal notes
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Criteria for exam assesment
Cf. Learning Outcome
Course information
- Language
- English
- Course code
- LLEF10222U
- Credit
- 7,5 ECTS
- Level
- Full Degree MasterBachelor
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- A
- Course capacity
- No limit
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Susanne Knøchel (3-837b7e50767f7f743e7b853e747b)
Saved on the
30-04-2013