| Department of Food Science | |||||||||||||
| Earliest Possible Year | 7 to 9 | ||||||||||||
| Duration | 1 semester | ||||||||||||
| Credits | 6 (ECTS) | ||||||||||||
| Course Level | MSc | ||||||||||||
| Examination | oral examination Some Aid allowed Description of Examination: 13-point scale, internal examiner Description of Examination: Dates of Exam: | ||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week Seminars: 6 Excursions: 2 full days | ||||||||||||
| Block Placement | E1, fall | ||||||||||||
| Teaching Language | English | ||||||||||||
| Course Objectives | |||||||||||||
| The course will make the sudents familar with the principles of Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Points (HACCP) in food production. Smallholders as well as semi-industrial production sites in deveoping countries will be used as exsamples for design and imlementation og GMP and HACCP. The students will also become familar with Good Laboratory Practice (GLP) and quality management of laboratories. | |||||||||||||
| Course Contents | |||||||||||||
| Quality management for smallholders and semi-industrial production sites is considered a prerequisite for sustainable production of safe products meeting defined quality standards. Such products will be attractive to local consumers as well as European consumers and also allow locally produced food to effectively compete with imported food in the deveopment countries.Links to present trends in quality management in industrialised countries will be established and the students will be introduced to International quality standards. The benefits of implementation of quality systems in developing countries recognised by industrialised countries will be highlighted and discussed in relation to international food legislation and trade regulations. Production chains for coffee, cocoa, fermented African Locust Bean, maize and sorghum will be used for case studies and minor theoretical projects. | |||||||||||||
| Teaching And Learning Methods | |||||||||||||
| The course will include lectures, practical - theoretical, seminars, excursionss and a project report. The project report will be based on selected African food chains including smallholders as well as semi-industrial production sites. | |||||||||||||
| Course Litterature | |||||||||||||
| Food quality management: a tecno-managerial approch: P.A. Luning, W.J.Marcelis, W.M.F. Jongen, Wageningen; ISBN 9074134815 | |||||||||||||
| Course Coordinator | |||||||||||||
| Mogens Jakobsen, moj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333216 | |||||||||||||
| Study Board | |||||||||||||
| Study Committee NSN | |||||||||||||
| Course Scope | |||||||||||||
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