Nutrition and Health: Food Risks

Description

In this course, you will learn:

• A summary of food-borne illnesses
• Basic understanding of microbiological and toxicological risk assessment
• How can the information overload on food hazards be effectively interpreted?
• Why is there no such thing as zero risks?
• Food dangers can be reduced in a variety of ways.
   

Syllabus:

1.  Hazards and risks in the modern food chain
2. Interpretation of risks, probability, and relevance
3. Microorganisms in food: good, bad, and/or a nuisance
4. Qualitative and quantitative principles food safety of chemicals
5.  Toxicological risk assessment
6. Microbiological risk assessment
7. Ways to reduce risks in food
8. Module 8: Final assignment/exam