FOOD QUALITY AND SAFETY

The course introduces the basic concepts and requirements related to food quality and safety. The students will learn about the general legislation covering the food sector of the EU is presented, as well as the key international standards for food quality and safety management. A major focus of the course is on the common hazards of concern in the food industry - physical, chemical and biological, and the preconditions for their occurrence. The course also covers modern and traditional methods for chemical and microbiological testing of food products, as well as sampling plans. The methodology for validation of alternative methods will be introduced, together with guidance for the application of the principles of repeatability, reproducibility and accuracy of the methods for microbiological analysis. The students will be actively involved in the course by direct lecture attendance, by additional independent tasks and on-line communication with the lecturers through the e-learning platform. The new knowledge will provide strong foundation to assist the students in their further studies on hazard analysis, risk assessments and development of food quality and safety management systems.