The course comprehensively covers different aspects of food safety from a global perspective. The topics include identification, characterization and exposure assessment of various food safety hazards, including microbiological, chemical, formation of chemical toxicants during food processing, and physical hazards. In addition, management of hazard (overview of HACCP, ISO 22000 and food traceability), good manufacturing practice, food frauds and food additives, ethical considerations in food industry and up-to-date education on regulatory aspect of food safety will also be covered. The course will include laboratory works on food microbiology.
After course completion students are:
- Able to attain deep understanding about identification, characterization and exposure assessments of various food safety hazards.
- Gain global perspective on the management of food safety hazard
- Able to understand ethical perspectives and practices linked to food product development and manufacturing across different countries
- Gain hands-on experience of carrying out laboratory works related to food microbiology
- Teacher
Suchetana De Storvik
Kotiorganisaatio/hanke: Itä-Suomen yliopisto