FHM-61312 Food Safety Management

Course

Credits 12.00

Teaching methodContact hours
Lecture48
Tutorial4
Group work36
Independent study0
Course coordinator(s)dr. ir. MW Reij
Lecturer(s)dr. K Purnhagen
dr. ir. MW Reij
dr. A Herwig
prof. dr. ir. IMCM Rietjens
prof. dr. ir. SM van Ruth
prof. dr. ir. MH Zwietering
dr. ir. PW van Kleef
dr. R Akkerman
Examiner(s)dr. ir. MW Reij
prof. dr. ir. MH Zwietering

Language of instruction:

English

Mandatory knowledge:

At least 12 credits in the described MFS or MFQ programme must have been successfully completed at the closing time of the course registration.

Assumed knowledge on:

FHM-30306 Risk Assessment of Foods; LAW-30806 Food Law, TOX-30306 Food Toxicology; FHM-32306 Advanced Food Microbiology or LAW-30806 Food Law; LAW-31806 Global Economic (Trade) Law and Risk Regulation, LAW-32306 Intellectual Property Rights.

Continuation courses:

Thesis, internship

Contents:

NOTE: Due to course logistics, students cannot register for this course later than March 15th.


The course is an advanced course at the end of the first year of the MSc Food Safety and MSc Food Quality in which students act as risk managers, who in their actions take into account the various perspectives of risks such as scientific, managerial, ethical, political, legal and economic. Students will have to provide arguments for their propositions and cooperate in teams. A practical case is supported by lectures.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- contribute as a specialist to the solution of complex problems;
- make use of risk assessment in formulating risk management options; 
- propose risk management options taking into account scientific, societal, economic, legal, ethical and communication considerations;
- underpin an advice with arguments and adjust the scientific message to the audience;
- defend propositions in large meetings;
- apply risk management techniques in different situations;
- design a crisis protocol;
- effectively function in a multidisciplinary, international team;
- reflect on the performance of the team and the personal contribution.

Activities:

- case studies;
- lectures;
- writing, presentation and discussion;
- computer based cases.

Examination:

- crisis protocol (10%);
- observations during group meetings and plenary meetings (20%);
- report (10%);
- self reflection report (10%);
- computer based learning (10%);
- written exam consisting of open and/or closed questions (40%).
All separate parts must be passed with at least 5.0.

The grades for the case study report and crisis protocol are valid for 2 years.

Literature:

Literature will be provided at the beginning of the course.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFSFood SafetyMSc6WD
MFQFood Quality ManagementMScA: Quality Control and Assurance6WD