| Department of Food Science | |||||||||||||||||
| Earliest Possible Year | BSc. 3 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination written examination and oral examination Some Aid allowed written reports and personal notes Description of Examination: Oral defence of reports from exercises. The reports cover theoretical and practical exercises held during the course. The reports are written in groups.. At the oral defence, each student draws an exercise and presents it based on their own report . Each student is evaluated individually. Weight: 50% oral defence 50% reports 13-point scale, internal examiner | ||||||||||||||||
| Requirement For Attending Exam | reports from exercises accepted | ||||||||||||||||
| Organisation of Teaching | Approx. 30% lectures, 40% theoretical and practical exercises and 30% seminars (relative distribution between the hours with teacher(s) present | ||||||||||||||||
| Block Placement | Block 1 Week Structure: A tirsdag eftermiddag, hele onsdag og fredag formiddag kan ikke lade sig gøre for de gange, der samkøres med DTU (ca. 4 dage). : It should be possible to follow the course " International Food Legislation and Quality Management" at the same time | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | The students are expected to have basic knowledge in food microbiology, food technology, and food chemistry | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| The course is an obligatory part of the specialization in Food Safety but has relevance to all working with food production, quality assurance or inspection. The course provides an understanding of the scientific aspects of food hygiene from processing to the consumer and enables the student to evaluate and design hygienic measures in food and food ingredient productions . Competences obtained within applied science: - Knowledge of the role of hygiene in food safety and spoilage - Knowledge of the contamination routes of major hazards - Knowledge of the scientific principles in cleaning - Knowledge of the scientific principles in disinfection - Understanding of the principles in hygienic factory layout and equipment design - Understanding water safety issues and personal hygiene issues -Understanding of methods to monitor hygienic measures | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| Implementation of appropriate hygienic measures is imperative for the prevention of foodborne diseases as well as losses due to microbial spoilage or pests. The aim of the course is to provide the students with an in-depth knowledge of food process hygiene and to give them a thorough understanding of how to avoid contamination at the post-harvest and post-farm level. Furthermore to enable them to evaluate, design and implement hygienic measures in the food, food ingredient and related industries | |||||||||||||||||
| Course Contents | |||||||||||||||||
| Introduction to hygiene and discussion of internationally used concepts such as GHP, SOP, and pre-requisite programs. Common contamination routes. Guidelines for design and construction of food premises and equipment. Aerosols and aseptic processing. Role and nature of biofilms. Cleaning and disinfection principles, methods and procedures in closed and open systems. Pest control. Water quality. Personal hygiene. Safety precautions and training. Monitoring methods. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| Lectures, theoretical and experimental practicals, seminars. The lectures will encompass the theoretical background, introduce problems and present cases. The students will through the theoretical exercises and the interaction during lectures and seminars, work with different aspects of hygiene. The practicals will help the students to get a hands-on experience and to interpret, discuss, and communicate the information. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Susanne Knøchel, skn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333258 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
| |||||||||||||||||