Food Safety in Manufacturing

How can we control the growth of microorganisms to reduce the amount of food-borne diseases? This course provides an overview of microbial risk factors in manufactured food products from different raw materials and how these factors can be controlled and possibly eliminated by processing, hygiene and optimal design of equipment. The most relevant pathogens, microbial toxins and spoilage bacteria that reduce the shelf life of the food product will be presented as well as pathways for microorganisms in the production environment. Hygienic design and material selection for production lines and equipment are discussed. Available tools for predicting microbial growth and shelf life assessment will be reviewed. Mechanisms for the establishment of biofilm in production equipment, preventive measures and methodology for studying biofilm are addressed.

Knowledge Students will:

- Have advanced knowledge of causes to the presence of pathogens and spoilage bacteria in food products, their characteristics and how they can be controlled or eliminated.

- Have knowledge about the principles of food preservation and the effect on microorganisms

- Have thorough knowledge of contamination routes and detection methods for food-borne microorganisms, how to set up a risk-based sampling plans, and be able to plan and conduct shelf life- and challenge studies

- Have thorough knowledge about the establishment and the elimination of biofilm at a processing plant

- Have insight into hygienic design and implementation of hygienic measures

- Have insight into methodology for predictive microbiology

General competence Students will:

- can communicate extensive independent group work and master terminology of this field

- can communicate individually about challenges and issues from the industry, analyze and conclude within food safety

Skills Students will:

- plan, implement and report a practical task

- Search for relevant literature, and use it in presentations and assignments

Lectures (30h) including guest lecturers, student presentations (25h), group exercises, laboratory work with report and presentation of results (30h) self study including individual assignment (110h). The course will be given in English if chosen by international students.