| Inst. for Fødevarevidenskab | |||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 1.år | ||||||||||||||||
| Varighed | En blok | ||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Portfolio eksamen kun visse hjælpemidler Beskrivelse af eksamen: 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. Vægtning: 100% individual oral examination 7-trinsskala, intern censur | ||||||||||||||||
| Forudsætninger for indstilling til eksamen | reports from exercises accepted | ||||||||||||||||
| Rammer for undervisning | Approx. 30% lectures, 40% theoretical and practical exercises and 30% seminars (relative distribution between the hours with teacher(s) present | ||||||||||||||||
| Blokplacering | Block 1 Ugestruktur: A | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Anbefalede forudsætninger | The students are expected to have basic knowledge in food microbiology, food technology, and food chemistry | ||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||
| Kompetenceområder | |||||||||||||||||
| 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 | |||||||||||||||||
| Kursets målsætning | |||||||||||||||||
| 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 | |||||||||||||||||
| Kursusindhold | |||||||||||||||||
| 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. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| 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. | |||||||||||||||||
| Målbeskrivelse | |||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Susanne Knøchel, skn@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333258 | |||||||||||||||||
| Studienævn | |||||||||||||||||
| Studienævn LSN | |||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||
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