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