SLEK10217U Thematic Course: Microbiological and Chemical Food Safety
Volume 2013/2014
Education
MSc Programme in Food Science
and Technology with specialisation in Food Safety -
compulsory
Content
The course will be
divided in microbial and chemical food safety topics and these
topics will be addressed both at a theoretical and a practical
level. In the practical part of the course the students will be
introduced to basic and advanced methods in detecting
microorganisms and compounds of relevance to food safety. A
relevant food safety theme will be selected and in association with
this theme visits will be made to relevant farms, slaughterhouses
and food processing industries. Subsequently the students will
choose and implement novel analytical methods for adressing a
specific food safety problem that is relevant to the theme of the
course. The work is completed by a course report.
The topics covered in the course are
- Zoonotic diseases and importance in animal production with a focus on reservoir, transmission, clinical manifestations as well as prevalence and development/acquisition of antimicrobial resistance.
- Food spoilage organisms and their reservoir, transmission and physiology.
- Detection and tracing of food borne pathogens. A practical knowledge of traditional and molecular methods for detection and typing of microorganisms.
- Toxins and the methods used for evaluating the chemical food safety. Analytical work will provide insight in the methods used for tracing the source of pollution of food and feed as well as the fate of the compounds in the food chain.
The theoretical and practical subjects will vary in extent and content to reflect timely food safety issues.
The topics covered in the course are
- Zoonotic diseases and importance in animal production with a focus on reservoir, transmission, clinical manifestations as well as prevalence and development/acquisition of antimicrobial resistance.
- Food spoilage organisms and their reservoir, transmission and physiology.
- Detection and tracing of food borne pathogens. A practical knowledge of traditional and molecular methods for detection and typing of microorganisms.
- Toxins and the methods used for evaluating the chemical food safety. Analytical work will provide insight in the methods used for tracing the source of pollution of food and feed as well as the fate of the compounds in the food chain.
The theoretical and practical subjects will vary in extent and content to reflect timely food safety issues.
Learning Outcome
The purpose of
the course is to provide an understanding of microbial and chemical
food safety in the entire production chain and to provide tools to
identify and solve problems pertinent to food safety. Furthermore
the course will provide basic knowledge of selected animal
production systems and will allow students to assess risks at
various steps in these systems.
Knowledge:
- Mention common infectious agents and toxins of relevance to food safety in the primary animal production with focus on their habitat, route of transmission, survival and enrichment in animal production as well as the risk they pose for human and animal health.
- Describe tools and methods for identifying and solving problems in relation to food safety.
- Show an understanding of food safety in the entire animal production chain.
Skills:
- Use principles and methods for identifying and solving problems of importance to food safety.
- Work in the laboratory with selected experimental techniques that are applied in food safety.
- Communicate knowledge on issues within the food safety area
Competences:
- React on food safety issues including recommendations for correcting actions and communication of these recommendations to decision makers at each step in the animal production chain.
- Evaluate the extent to which existing and novel control strategies are fulfilling current legislation.
- Cooperate with technical staff and fellow students on setting up, performing and evaluating laboratory experiments to address food safety issues.
Knowledge:
- Mention common infectious agents and toxins of relevance to food safety in the primary animal production with focus on their habitat, route of transmission, survival and enrichment in animal production as well as the risk they pose for human and animal health.
- Describe tools and methods for identifying and solving problems in relation to food safety.
- Show an understanding of food safety in the entire animal production chain.
Skills:
- Use principles and methods for identifying and solving problems of importance to food safety.
- Work in the laboratory with selected experimental techniques that are applied in food safety.
- Communicate knowledge on issues within the food safety area
Competences:
- React on food safety issues including recommendations for correcting actions and communication of these recommendations to decision makers at each step in the animal production chain.
- Evaluate the extent to which existing and novel control strategies are fulfilling current legislation.
- Cooperate with technical staff and fellow students on setting up, performing and evaluating laboratory experiments to address food safety issues.
Literature
Modern Food
Microbiology, 7th edition (2005) James M. Jay
Academic qualifications
SLEA10274U
Fødevaremikrobiologi
SBIF10141U Mikrobiologi
SLEF10172U Chemical Food Safety
SBIF10141U Mikrobiologi
SLEF10172U Chemical Food Safety
Teaching and learning methods
The course will be a
combination of lectures, colloquia, theoretical/practical
experiments and e-learning activities. Part of the time will be
devoted to project work and in association with this work visits
will be made to relevant farms, slaughterhouses or food processing
plants.
Workload
- Category
- Hours
- Colloquia
- 20
- Exam
- 1
- Excursions
- 16
- Guidance
- 20
- Lectures
- 24
- Practical exercises
- 60
- Preparation
- 111
- Project work
- 100
- Theory exercises
- 60
- Total
- 412
Sign up
Self Service at
KUnet
Exam
- Credit
- 15 ECTS
- Type of assessment
- Written assignmentOral examinationOral examination in written report and pensum.
Weight: 100 % oral examination. - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assesment
See learning outcome
Course information
- Language
- English
- Course code
- SLEK10217U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 3
- Schedule
- A And C
- Course capacity
- No limit
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Veterinary Disease Biology
Course responsibles
- Hanne Ingmer (2-6b6c4376787167316e7831676e)
Saved on the
01-05-2013