Objectives and competences
• integration of knowledge obtained at agricultural and basic subjects into a comprehensive set to ensure safe food from farm to fork
• identification of circumstances, political, economic and human factors that affect food safety
• development of communication skills in discussions about food safety, problems, challenges and debunking myths in the field
• promotion of students' interest in food safety
• recognition of food entrepreneurship opportunities
Content (Syllabus outline)
• pathogenic bacteria in food
• pathogenic fungi and their secretions - mycotoxins
• food viruses
• algae and their toxins
• determination of pathogenic microorganisms and their typization
• typical pathogenic microorganisms and food spoilage microbes in particular food types
• preservation techniques and their effect on the survival of microorganisms: chemical preservatives, radiation, drying, freezing, heating
• mathematical models for the survival of microorganisms
• chemical risk factors - naturally occurring and xenobiotics
• risk assessment of chemical and microbiological risk factors according to the methodology of the European Food Safety Authority (EFSA)
• novel and functional foods
• food labeling
• traceability and food fraud
• basics of HACCP system
Learning and teaching methods
Systematic lectures that provide students with a complete view of the problems and current solutions. Independent student work is included in the form of small group work assignments, where students are encouraged to engage in interactive dialogue and reflections about the problems. Field excursions help to link theoretical knowledge with practice.
Intended learning outcomes - knowledge and understanding
At the end of the course students will be able to:
• determine typical pathogenic microorganisms for different types of food,
• predict the microbiological deterioration of food in relation to its physical properties,
• choose the right technique for preserving food based on its characteristics and preservation of organoleptic properties,
• understand basic assumptions used in risk assessment of chemical risk factors,
• Identify typical errors on prepackaged food declarations,
• explain the basics of the HACCP system and hygienic rules,
• and link theoretical knowledge of food safety with field trips in food processing companies.
Intended learning outcomes - transferable/key skills and other attributes
knowledge of the legal and environmental aspects of food safety
Readings
James M. Jay, Martin J. Loessner, David A. Golden-Modern Food Microbiology, 7th Edition (Food Science Texts Series), Springer 2005.
Safety in the agri-food chain. Edited by: Luning PA, Devlieghere F and Verhe R.: Wageningen Academic Publishers 2005.
Additional information on implementation and assessment • compulsory attendance at laboratory and field practicals (at least 80% of contact hours in total), lab-report and preliminary exam 30 %
• written exam 70 %
