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14D2I67 - Scientific basis of integrated system of food safety

Course specification
Course titleScientific basis of integrated system of food safety
Acronym14D2I67
AcronymDOCTORAL ACADEMIC STUDIES
Module
Type of studyPhD academic studies
Lecturer (for classes)
  1. dr Neđeljko Karabasil
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB10.0Status
      Conditionno prerequiste
      The goalTo provide students with knowledge in the field of safety of food of animal origin; to enable the student to perceive hazards significant for food safety, and plans and implementation methods for their elimination or reduction to an acceptable level.
      The outcometo enable the student to perceive hazards significant for food safety, and plans and implementation methods for their elimination or reduction to an acceptable level; to learn methods for risk assessment in relation to food safety.
      Contents
      Contents of lecturesThe microbiological, chemical and physical hazards, allergens and genetically modified food. Ecological basis of an integrated system of food safety of animal origine. Factors affecting the growth and reproduction of microorganisms. Risk analysis and risk management. GATT - the SPS Agreement. The basic principles of food hygiene (GHP, GMP). HACCP
      Contents of exercisesAnalysis of microbiological, chemical and physical hazards in certain types of food of animal origin. Risk assessment. HACCP models for individual production of food of animal origin
      Literature
      1. Jay James M, Loessner Martin J, Golden David A, 2005, Modern Food Microbiology, Seventh edition, Springer, Luning PA (Original title)
      2. Marcelis WJ, Jongen WMF, 2002, Food quality management, a techno-managerial approach, Wagenigen Pers, (Original title)
      3. Blackwell Scientific Publications, London UK, 4. Varnam AH, Evans MG, 1996, Foodborne pathogens, Manson Publishing, UK (Original title)
      4. Harrigan WF, 1998, Laboratory methods in food microbiology, Academic Press, (Original title)
      5. Hygiene of milk
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      4
      Methods of teachinglectures, preparing a seminars, public presentation and critical discussion.
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures10Test paper70
      Practical lessons20Oral examination
      Projects
      Colloquia
      Seminars