Food Safety in Manufacturing

This course provides a comprehensive approach to food safety with perspectives from both administration and industry. The course covers microbial and chemical hazards in raw materials and processed products that may arise in the food industry. Additionally, the most relevant pathogens, microbial toxins, and spoilage bacteria that can affect the shelf life of food products will be presented. Focus will be put on how these risk factors can be identified and managed through effective administration, risk management, hygienic design, and material selection for production lines and process equipment.

Students will gain insight into how to control risks sufficiently to balance between value creation and the risk of loss in the production of food that could potentially threaten people's health. Key standards and norms in risk management, especially in the food sector, are thoroughly reviewed. Tools for predicting microbial growth and assessing shelf life are also covered. The subject also addresses the mechanisms of biofilm formation in production equipment, preventive measures, and methodologies for studying biofilms.

Knoweldge

• Have knowledge of global food safety challenges.
• Possess advanced knowledge of the causes of biological and chemical substances in food products, detection methods, the properties of contaminants, and how they can be controlled or eliminated.
• Have knowledge of the principles of food preservation and the stress responses they induce in microorganisms.
• Possess in-depth knowledge of the establishment and prevention of biofilm in the industry, and insight into how hygienic design and measures ensure safe food production.
• Have insight into the methodology of predictive microbiology and load studies.
• Have knowledge of methods for risk assessment and risk analysis in the food industry and food management.

General Competence

• Ability to communicate, analyze, and discuss global and local food safety challenges.
• Ability to understand, analyze, and communicate benefit-risk assessments regarding the intake of food that may contain foreign substances.

Skills

• Ability to plan, conduct, and report laboratory work.
• Ability to find relevant literature and convey academic content in a meaningful way.
• Ability to conduct and communicate practical risk assessments, risk analyses, and contingency analyses.
• Ability to develop risk-based sampling plans.

Lectures (40h).

Laboratory work including research design, report and presentation of results (approximately 30h).

Self study including semester work (130h)

The course will be given in English if chosen by international students.