FHM-51302 Basics in Food Safety (online)

Course

Credits 2.00

Teaching methodContact hours
Independent study0
Course coordinator(s)dr. ir. MW Reij
Lecturer(s)dr. ir. MW Reij
prof. dr. ir. IMCM Rietjens
prof. dr. ir. MH Zwietering
Examiner(s)prof. dr. ir. MH Zwietering
prof. dr. ir. IMCM Rietjens

Language of instruction:

English.

Contents:

Everyday reports of food scandals and recalls are published. One day reports mention scary bacteria in meat, and another day dangerous pesticides in fruits. According to some, meat needs to be cooked well to prevent food-borne illness while others warn not to heat food to prevent the formation of poisonous substances. Many consumers worry about the conflicting and confusing messages about food hazards. This course will teach you about the hazards associated with food and give you the tools to assess and quantify the dangers they can present. You will get an introduction into the effects of food processing, the shared responsibility in the food chain and the prevention of food poisoning/intoxication. After this course, you will be able to differentiate what is a food myth vs. an actual risk. Finally, you will gain a contemporary view of how different risks can be weighed in a scientific way. This course overlaps significantly with parts of FHM-22806 and TOX-20303.
More course information and instructions on how to register can be found on: http://www.wur.nl/en/Education-Programmes/Online-Education/MOOC/Credits-for-MOOCs.htm or click on the top-right link on this page.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- give examples of hazards in food;
- understand the basics on microbiological and toxicological risk assessment;
- better interpret the information overload about hazards in food;
- be aware that zero risk does not exist;
- know examples of ways to reduce hazards in food.

Activities:

The course contains no scheduled activities, students can follow the course anytime. The course contains knowledge clips, animations, reading materials and assignments.

Examination:

A written exam taken on campus (70%) and final assignment in week 8 of online course (30%).

Literature:

All materials are made available online.