Learning outcomes
The aim of the course is to provide students with knowledge and skills on the modern developments related to the areas of Food Safety and Quality Assurance. The course delves into new scientific considerations in food safety and quality assurance systems as well as mental skills in applications of quality management systems in food businesses and quality control laboratories. The concept of food safety is directly linked to consumer health and students will acquire the necessary knowledge to distinguish risks. In the end of the course, students will recognize, relate and be able to apply their knowledge with examples of applying safety and quality assurance systems to products. Also, students will acquire the required knowledge to understand, evaluate and articulate the necessity to avoid errors and defects in products and services.
Outline of course content
- ELOT Standard 1801:2008, OHSAS 18001:2007 – internal system audit
- ELOT EN ISO standard – ISO 14001: 2015
- Food Legislation (Hygiene, Health Claims, Nutrition Claims etc.) Principles of Control/Inspection in the Food Industry
- Food Safety Management Systems & Organic Food – Food Quality
- Molecular techniques for biodiversity analysis
- Genetically Modified Foods – Safety and quality assurance
- Standard EN ISO/IEC 17025:2005 – General guidelines for the competence of testing laboratories
- Biotechnological approaches to tackling climate change
- Foodborne Diseases & Microbial Resistance