FSE Campus Venlo
Food Safety
Full course description
With consumers demanding both safer products and more information about the products they consume, the responsibility of the government and the industry to ensure the safety of foods is becoming more important. This course focuses on the different aspects concerning safety in all stages of food production and consumption. Therefore safety issues concerning the production, storage and distribution of foods as well as the control of these aspects with standards and regulations will be studied. Food safety hazards such as contamination, food authenticity and food defence issues will also be addressed.
Course objectives
Students will be able to…
- Critically assess policy objectives and existing regulatory frameworks governing food safety at local and (inter)national levels, identifying strengths, weaknesses and areas for improvement.
- Evaluate, design and justify risk management strategies to mitigate food safety hazards across the entire food supply chain, including production, storage, distribution and consumption.
- By integrating interdisciplinary knowledge from different fields related to food safety, propose innovative solutions to address emerging food safety challenges, considering evolving factors such as technological advancements, globalisation and changing consumer preferences.
Prerequisites
VSC2103 Pharmacology and Toxicology AND/OR VSC1201 Introduction to Public Health
Recommended reading
Original research articles
VSC3204
Period 2
28 Oct 2024
13 Dec 2024
ECTS credits:
5.0Coordinator:
Teaching methods:
Lecture(s), PBLAssessment methods:
Attendance, Final paper, Assignment, Written exam