754314 Food safety and risk management
This page is available under these URLs:
- Lecture and seminar
- Semester hours
- Lecturer (assistant)
- Offered in
- Wintersemester 2019/20
- Languages of instruction
This is an interactive seminar programme with direct participation of the students. The interaction among all participants is not only fixed to the given time schedule of the seminar meetings, but is also be extended to home work, sometimes under pressure of time (like under real conditions). Starting with fundamental tools of risk management related to food safety as an introductory part, actual topics are dealt with in typical role plays. For example, chemical, microbiological or physical hazards are in the focus of case studies, where student teams act under simulated practical conditions and under moderation of supervisors. To accomplish this role play, established E-learning tools are utilized for communication as well as studying.
Topics like safety, legal requirements, responsibility, traceability, authenticity are also covered.
- Previous knowledge expected
Fundamental food science, food chemistry, food microbiology and hygiene, quality management, fluent English speaking
- Objective (expected results of study and acquired competences)
Students possess the qualification to act and react on a food hazard case under practical conditions, taking into account a synthesis of topics contributing to an expertise in food safety and risk management.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.