Units
Units
Safe and Healthy Food
Summary
FSRA2 - Safe and Healthy Food is a 10 days course addressing food risk assessment, risk-benefit analysis of foods and risk management strategies in the food area.
Scientific risk assessment methodologies are applied to chemical and microbiological food safety hazards and to novel foods and novel food technologies. Developments in the combined assessment of risks and health benefits of foods are illustrated and ways of communicating risk-benefit combinations of foods and food substances are evaluated. Fundamentals of risk management in the field of food safety and public health are demonstrated and various risk management options are explored.
Target groups are undergraduate and postgraduate students in Food Science, Human Nutrition, Dietetics and related fields.
Teaching activities include key lectures and class discussions. Group projects and presentations are dealing with cases of chemical and microbiological risk assessment, food risk-benefit management policy and practice in the European Union and cases of risk management options applied to food import chains. The continuous assessment involves group project work, individual presentation and discussion skills, individual assignments and a poster presentation.
A Blackboard internet platform is used for communication, teaching materials and students’ documents.
When they successfully complete the assessment, students are awarded 6 ECTS credits.