| Inst. for Fødevarevidenskab
60 % Fødevareøkonomisk Institut 20 % Inst. for Human Ernæring 10 % Inst. for Veterinær Patobiologi 10 % | |||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||||||
| Varighed | En blok | ||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||
| Eksamen | Sluteksamen skriftlig og mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: : Oral defence of project report. The project exercise is handed out during the course, and the project work is carried out in groups. At the oral defence, the project is presented by the group where each student makes an individual contribution and answers questions on an individual basis. Each student is evaluated individually. Vægtning: 20% oral defence 80% project report 13-skala, intern censur | ||||||||||||||||
| Rammer for undervisning | Approx. 40% lectures, 25% theoretical exercises and 35% seminars (relative distribution between the hours with teacher(s) present) | ||||||||||||||||
| Blokplacering | Block 2 Ugestruktur: A | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Anbefalede forudsætninger | "International food legislation and food safety management" . The students are also expected to have basic knowledge in food microbiology, food technology and food chemistry | ||||||||||||||||
| Kompetenceområder | |||||||||||||||||
| The course is part of the specialization in Food Safety. The course provides a multi-disciplinary approach to risk analysis including risk assessment, risk communication, risk perception, decision theory, economics and bioethics Applied science: - Knowledge of the elements in risk analysis - Knowledge of the tools and structure of risk assessment - Understanding of the cultural, societal, ethical and economic elements of food safety management - Understanding of the interplay between different stakeholders and decision makers regarding food safety - Communication skills regarding food safety issues at different levels | |||||||||||||||||
| Kursets målsætning | |||||||||||||||||
| To provide the students with knowledge of the elements in risk analysis. To provide the students with detailed insight in structured risk assessment and enable them to understand important issues in risk communication and risk management incl. cultural, ethical , and economic elements. | |||||||||||||||||
| Kursusindhold | |||||||||||||||||
| Introduction to risk analysis and its components. Experts from different fields will in an interactive manner discuss issues within risk ranking, structured risk assessment incl. cases, risk perception and acceptability among different stakeholders, risk communication, crisis management and communication, cost/benefit analyses, ethical perspectives, cultural differences, regulatory mechanisms, risk management, and decision making. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| Lectures, theoretical exercises, seminars, and project work. The lectures introduce different elements of risk analysis in food safety in a national and international context. The theoretical exercises, seminars, and the project work will help the students to find and organize relevant data, and to interpret, discuss, and communicate the information. | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Susanne Knøchel, skn@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333258 Jytte Josephsen, jyj@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35283232 | |||||||||||||||||
| Studienævn | |||||||||||||||||
| Studienævn LSN | |||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||
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