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Education Courses Risk analysis of food safety

Risk analysis of food safety

Language
English
Nature
optional B
Method of evaluation
semi-final examination
Year in the curriculum
5
Semester in the curriculum
10
Credits
3
Lectures
26
Department
Department of Food Hygiene (DFH)
Allow for
  • Vet EN

Course description

Lectures theme

  • The sources of contaminations at the primary food production, at the food technology, environmental effects, effects of food additives, packaging, allergens,
  • The concept of hazard and risk, effect-dose problems, regulation, methods of risk analysis
  • Sampling methods, sampling based on the risk theory, planning the sampling , problems at sampling
  • Sources of toxicological uncertainties, accumulation, chemical forms, examples of regulation problems
  • Uncertainty in analytical chemistry, selectivity problems, quantitaive and qualitative uncertainties, uncertainties in data evaluation
  • Examples of Risk assessment: Lobster with chloramphenicol, Mercury contamination of fish, Toxin contamination of food, Carry over effect
  • Examples of Risk assessment: Acrilamid in food, alcohol consumption, DDT, Chloride of the surface of food
  • Mikrobiological risk assessment, ComBase, predictive models,
  • The risk of radioactivity at the food, problems of radiation, Risk assessment of lead, Risk assessment of polonium contamination,
  • Environmental risk, effect of global warming, problems of nano particles
  • Demonstration of risk assessment of student groups
  • Demonstration of risk assessment of student groups
  • Demonstration of risk assessment of student groups

Exam information

Written exam.

For Students

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