Content (Syllabus outline)
Definition of the concept of food safety in hazards in the food chain; Integral approaches for assuring safety in the food chain (Good Practices , HACCP, ISO, TQM, etc.); Establishment and management of food safety systems; Food safety legislation (national, European, Codex Alimentarius); Tracing and tracking in the food chain (methods, techniques, markers, safety and authenticity of foods).
(Micro)biology hazards and their control for assuring safety of food production; Microbial food-borne pathogens – Methods of detection and quantification of risks; Risk assessment on the basis of ecology and epidemiology of food-borne pathogens; Food safety and microbial stress response; Problem of the increasing microbial resistance to physico-chemical stresses; Biological preservation and food safety.
Physico-chemical hazards and their control for assuring safety of food production; Antibiotic resistance of microorganisms in the food chain; Chemical food preservatives- antimicrobial activity and chemical risks; safety of physico-chemical ways of food preservation (classical and alternative thermal processing, electromagnetic waves in food preservation).
Other technological risks and their control for assuring safety of food production: Genetically modified organisms and food safety – Risks, methods of detection and quantification;
Nanotechnology and nanofoods-risks and challenges for food safety, methodological approaches.
Nutritional aspects of food safety:
Alergies and alergens in foods (of plant, animal and microbial origin, additives as alergens). Risks of nutritional intake and safety of food/nutrition; Nutritional additives; Influence of food matrix.
Prerequisites
- Inscription in the MSc program
- Colloquium from the experimental work and presented seminar work