FHM-22806 Food Hazards

Course

Credits 6.00

Teaching methodContact hours
Lecture30
Group work20
Course coordinator(s)dr. ir. R Hartemink
Lecturer(s)prof. dr. HJ Wichers
dr. ir. R Hartemink
dr. PM Poortvliet
dr. ir. MW Reij
prof. dr. ir. IMCM Rietjens
di. ir. K Beekmann
Examiner(s)prof. dr. ir. MH Zwietering
prof. dr. ir. IMCM Rietjens

Language of instruction:

English

Assumed knowledge on:

Basic knowledge of Food Microbiology (i.e. Food Microbiology, Basics in Food Technology or similar)

Continuation courses:

FQD-20804 Quality Systems Operations

Contents:

Note: This course can not be combined in an individual programme with TOX-20303 General Toxicology.

This is compulsory for students in the second year of the BSc Food Technology. The course is taught by the Chair Groups Toxicology, Food Microbiology and Communication Science. During the course an overview will be provided of the various hazards in foods and their risks; toxins and contaminants, infections, foreign bodies, and allergens. Moreover the course provides an introduction into the basics of (food) toxicology. In groups the students perform a case study which involves a hazard analysis, being a part of the Hazard Analysis Critical Control Point system (HACCP). Attention is also paid to the perception of risk, risk communication, the role of all stakeholders in food safety and communication between stakeholders. The course is evaluated by a written examination consisting of short open questions, and an assessment of the case study.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- know how to select relevant hazards, associated with raw materials and food products for various groups in society;
- use correct terminology of risks and hazards in food;
- perform a hazard analysis and select critical control points according to the HACCP-system of a simple food production process that is described in detail;
- understand the main toxic effects of compounds at organ level;
- be able to understand scientific literature describing toxic effects and use it for a toxicological risk evaluation;
- be able to identify the most relevant social psychological processes related to the perception of risks in the field of food safety;
- be aware of the most basic theoretical and practical aspects of risk communication;
- recognize and understand the impact of food fraud.

Activities:

The course is a mixture of lectures and a group assignment. Each group of students studies a food product, analysing the hazards and the risk associated with the specific product. The assignment is finalised with a presentation. In the assignment the varying perceptions of risks and food safety among the stakeholders are crucial.

Examination:

- written examinations with open and/or multiple choice questions on the toxicology (A) and microbiology/allergy/fraud (B) parts of the course (75%);
- report of the case study (25%).
Both parts of the exam and the case study must be passed with a minimum of 5.5. 
When either the A or B part of the exam has been passed with 7.5 or higher, and the other part has <5.5, the mark for the part with a 7.5 or higher, remains valid for 5 years.
The mark for the case study remains valid for 5 years.

Literature:

All course material will be provided in Brightspace

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc5AF
Restricted Optional for: MFSFood SafetyMScB: Food Law and Regulatory Affairs5AF