SLEK10261U Chemical and Microbiological Food Safety – an Advanced On-line Course
Chemical Content - Chemical compounds way to and occurrence in
foodstuffs – farm to fork, general toxicology, compound groups of
special relevance (natural plant toxins, pesticides, heavy metals,
algal- and mycotoxins, persistent organic compounds from industrial
activities and the handling of wastes, food additives etc.),
methods in risk assessment, risk management and risk communication,
international organisations and their roles – FN (WHO, FAO), EU
(EFSA and EMEA) and important legislation.
Microbiological Content - Zoonotic diseases of importance to food
safety will be investigated with emphasis on how to investigate
food products and interpret the results. Particularly attention
will be given to molecular typing methods used for outbreak
investigations and for tracking of pathogens in the food chain with
focus on use, limitations and interpretation of
data.
The objective of the course is to provide a theoretical
introduction into the main subject areas within Food Safety. The
emphasis will be on contaminants, natural inherent plant
constituents and additives as well as on microbiological entities.
After completing the course, the student should be able to:
Knowledge:
Describe the most important chemical contaminants with regard to
origin, route into the food chain and main adverse effects.
Describe the most important food additives by classes.
Display an overview of ADME, toxicity testing and risk assessment
Describe the most important microbial contaminants with regard to
origin, route into the food chain and main adverse effects
Describe and compare detection and typing methods, their
applications and limitations including both traditional and
advanced molecular methods
Describe regulations and microbiological criteria in his/her
country
Point to improvements of national control systems concerning
microbiological safety
Describe global food control and warning systems
Skills:
Apply theory to calculate simple kinetic parameters and ADI, MRL’s
etc. for a compound
Apply existing knowledge of prevalence, symptoms, biological
properties of pathogens and combine with knowledge of food
production processes to analyze incidences of food borne outbreaks
Communicate knowledge of risks and risk management
Competences:
Cooperate with other expert groups about toxicity testing, result
analysis and risk communication
(1) Scientific and technical articles (to be provides
electronically)
(2) Internet based web pages of relevant International
Organisations
(3) Course compendia (provided electronically)
The book:
Leon Brimer (2011). Chemical Food Safety. Wallingford, UK (ISBN:
978 1 84593 676 1).
- Category
- Hours
- Exam
- 1
- Preparation
- 105
- Theory exercises
- 100
- Total
- 206
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 10 minutesWritten assignmentThe examination is comprised of the following elements:
1) Two marked assignments during the course in the form of short individual credit papers
2) Ten minutes interview on-line performed by using a web camera facilitated connection. The web-cam examination is to ensure that it is the same person who has taken the course, through identification of the student at the examination (in the form of showing a passport or another valid ID). The web-cam examination can be compared to a normal face to face oral examination and will include questions to the assignments the student has handed in during the course along with questions of general understanding of the curriculum. For the web-cam examination the student is responsible for having access to the internet, a functional web-cam and headset, either through the local university or elsewhere. The two assignments together accounts for 50% and are equal in size (25% each) while the interview accounts for 50%- - Exam registration requirements
In order to qualify for participation in the examination, the student must have completed at least 75 % of the E-learning modules.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
Criteria for exam assesment
See learning outcome
Course information
- Language
- English
- Course code
- SLEK10261U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- Internet based E-learning modules with at weekly deadlines.
- Course capacity
- 27 participants
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Veterinary Disease Biology
Course responsibles
- Leon Brimer (3-6e64744275777066306d7730666d)
Lecturers
Leon Brimer and Hanne Ingmer