| Inst. for Veterinær Patobiologi | |||||||||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Oral examination in written report and pensum Vægtning: 100% 7-trinsskala, intern censur | ||||||||||||||||||||||
| Forudsætninger for indstilling til eksamen | In the part of the course taught together with the veterinary specialization "Biomedecin" 80% participation is required | ||||||||||||||||||||||
| Rammer for undervisning | The course will be a combination of lectures, colloquia, theoretical/practical experiments and visits to farms, slaughterhouses and food processing plants | ||||||||||||||||||||||
| Blokplacering | Block 3 Ugestruktur: A Block 3 Ugestruktur: B | ||||||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||||||
| Anbefalede forudsætninger | 270009 Fødevaremikrobiologi 270004 Chemical Food Safety | ||||||||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||||||||
| Kompetenceområder | |||||||||||||||||||||||
| Basic science: Knowledge of common infectious agents and toxins of relevance to food safety in the primary animal production with focus on their habitat, route of transmission, survival and enrichment in animal production as well as the risk they pose for human and animal health. Knowledge of tools for identifying and solving problems in relation to food safety. An understading of foodsafety in the entire animal production chain. Applied science: Use principles and methods for identifying and solving problems of importance to food safety. Ethics and Values: React on food safety issues including recommendations for correcting actions and communication of these recommendations to decision makers at each step in the animal production chain. Evaluate the extent to which existing and novel control strategies are fulfilling current legislation. | |||||||||||||||||||||||
| Kursets målsætning | |||||||||||||||||||||||
| The purpose of the course is to provide an understanding of microbial and chemical food safety in the entire production chain and to provide tools to identify and solve problems pertinent to food safety. Furthermore the course will provide the technological knowledge of the animal production systems and will allow students to assess risks at various steps in these systems. | |||||||||||||||||||||||
| Kursusindhold | |||||||||||||||||||||||
| The course will be divided in microbial and chemical food safety topics and these topics will be addressed both at a theoretical and a practical level. In the practical part of the course the students will be introduced to basic and advanced methods in detecting microorganisms and compounds of relevance to food safety. A relevant food safety theme will be selected and in association with this theme visits will be made to relevant farms, slaughterhouses and food processing industries. Subsequently the students will choose and implement novel analytical methods for adressing a specific food safety problem that is relevant to the theme of the course. The work is completed by a course report. The topics covered in the course are - Zoonotic diseases and importance in animal production with a focus on reservoir, transmission, clinical manifestations as well as prevalence and development/acquisition of antimicrobial resistance. - Food spoilage organisms and their reservoir, transmission and physiology. - Detection and tracing of food borne pathogens. A practical knowledge of traditional and molecular methods for detection and typing of microorganisms. - Toxins and the methods used for evaluating the chemical food safety. Analytical work will provide insight in the methods used for tracing the source of pollution of food and feed as well as the fate of the compounds in the food chain. The theoretical and practical subjects will vary in extent and content to reflect timely food safety issues. | |||||||||||||||||||||||
| Undervisningsform | |||||||||||||||||||||||
| The course will be a combination of lectures, colloquia and theoretical/practical experiments. Part of the time will be devoted to project work and in association with this work visits will be made to relevant farms, slaughterhouses and food processing plants. | |||||||||||||||||||||||
| Målbeskrivelse | |||||||||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||||||
| Stanley T. Omaye 2004). Food and Nutritional Toxicology", CRC Press, Boca Raton Food Microbiology: Fundamentals and Frontiers, Second Edition by Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, ASM Press (2001). | |||||||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||||||
| Hanne Ingmer, hi@life.ku.dk, Institut for Veterinær Patobiologi/Faggruppen for Mikrobiologi, Tlf: 35332773 | |||||||||||||||||||||||
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