SLEK10217U Thematic Course: Microbiological and Chemical Food Safety
MSc Programme in Food Science and Technology
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 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.
SBIF10141U Mikrobiologi
SLEF10172U Chemical Food Safety
- 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
- Credit
- 15 ECTS
- Type of assessment
- Oral examination, 30 minOral examination in written report and pensum.
Weight: 100 % oral examination. - Exam registration requirements
Written report
- 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 (2-7071487b7d766c36737d366c73)