| Department of Food Science 67 % | |||||||||||||||||
| Earliest Possible Year | BSc. 2 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: Oral examination in project report. The project exercise is handed out at the beginning of the course, and the project work is carried out in groups of 4-5 persons. At the oral examination, each student will be examined individually on the basis of the project report and curriculum. Weight: 100% oral examination in project report and curriculum 7-point scale, external examiner | ||||||||||||||||
| Organisation of Teaching | Circa 30% lectures, 10% theoretical exercises, 20% seminars and 40% project work. Det Juridiske Fakultet, Institut for XX varetager 33 % af undervisningen. | ||||||||||||||||
| Block Placement | Block 1 Week Structure: B | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Restrictions | None | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| The course is part of the specializations Dairy technology and Meat science and technology, and it gives applied science competences within international food legislation and quality management systems throughout the food chain. Competences obtained within applied science: - Knowledge of international food legislation. - Knowledge of the legal requirements of self control in food companies. - Knowledge of international systems on food safety management. - Understand the interplay between international legal requirements and quality management systems in the agri-food chain. | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| To provide the students with knowledge about international quality management systems in the agri-food chain and understanding of the concepts of food quality and design of food products. To provide the students with detailed insights in food safety management. To provide the students with knowledge of international food legislation. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| The course will introduce the concepts of food quality and food safety management by a detailed reading of the systems ISO 9001 and ISO 22000, respectively, and it will give insight into the use of HACCP (Hazard Analysis and Critical Control Points) for the management of food safety. Furthermore, it will deal with the Techno-Managerial approach in the agri-food chain, including the use of tools like quality function deployment ("house of quality"), as well as the historical foundations of quality management. Finally, it will comprise world-wide and EU-legislative demands for quality of agri-food products comprising: Introduction to the legal system, principles in the general food law, principles of self control, risk analysis on food, international food trade, codex alimentarius, traceability, EU-regulations on the hygiene of foodstuffs, and EU-regulations on the official food control. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| Lectures, theoretical practicals, seminars, and project work. The lectures introduce theoretical and pratical aspects of international food legislation and systems on food safety management. The theoretical practicals, seminars, and the project work will help the students to interpret and obtain an understanding of the above mentioned aspects. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| Alli, I. (2004): Food Quality Assurance - Principles and Practices EU Food Law: To be announced DS/EN ISO 22000:2005:Food safety management systems - Requirements for any organization in the food chain DS/EN ISO 9001:2000: Quality management systems - Requirements | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Nils Arneborg, na@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333266 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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