| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 1 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination oral examination Portfolio Examination Some Aid allowed written reports and personal notes Description of Examination: 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. Weight: 100% individual oral examination 7-point scale, internal examiner | ||||||||||||||||
| Requirement for Attending Exam | assignment reports accepted | ||||||||||||||||
| Organisation of Teaching | Approx. 30% lectures, 40% theoretical and practical exercises and 30% seminars (relative distribution between the hours with teacher(s) present | ||||||||||||||||
| Block Placement | Block 1 Week Structure: A | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Optional Prerequisites | The students are expected to have basic knowledge in food microbiology, food technology, and food chemistry | ||||||||||||||||
| Restrictions | None | ||||||||||||||||
| Course Content | |||||||||||||||||
| 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 incl. hand hygiene. Safety precautions and training. Monitoring methods. | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| 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 written reports will train the students to interpret, discuss, and communicate information as a group. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| The course is an obligatory part of the specialization in Food Safety but it is relevant for everyone working with food production, quality assurance or inspection. Implementation of appropriate hygienic measures is imperative for the prevention of foodborne diseases as well as losses due to microbial spoilage or pests. 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. Upon completion the student should be able to: Knowledge - Define the elements in Good Hygiene Practise/pre-requisite programmes -Give an overview of the role of hygiene in food safety and spoilage - Describe the contamination routes of major hazards - Describe the scientific principles in cleaning and disinfection - Describe the principles in hygienic factory layout and equipment design - Provide an overview of major water safety issues and personal hygiene issues - Describe major pests and intervention strategies related to food hygiene - Describe methods to monitor hygienic measures Skills - evaluate food process hygiene with focus at the post-harvest and post-farm level and identify major flaws - design and implement appropriate hygienic measures in the food, food ingredient and related industries - discuss and communicate hygienic problems and interventions orally and in written form Competences - take responsibility for basic food hygiene programmes from the processing steps to the consumer | |||||||||||||||||
| Course Literature | |||||||||||||||||
| The material will be a mixture of reviews, slide presentations, case reports and scientific papers | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Susanne Knøchel, skn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33258 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
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