| Department of Food Science
60 % Institute of Food and Resource Economics 20 % Department of Human Nutrition 10 % Department of Veterinary Pathobiology 10 % | |||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Course Level | MSc | ||||||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: : 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. Weight: 20% oral defence 80% project report 13-point scale, internal examiner | ||||||||||||||||
| Organisation of Teaching | Approx. 40% lectures, 25% theoretical exercises and 35% seminars (relative distribution between the hours with teacher(s) present) | ||||||||||||||||
| Block Placement | Block 2 Week Structure: A | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | "International food legislation and food safety management" . The students are also expected to have basic knowledge in food microbiology, food technology and food chemistry | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| 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 | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| 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. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| 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. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| 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. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Susanne Knøchel, skn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333258 Jytte Josephsen, jyj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35283232 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
| |||||||||||||||||