The course will allow student to identify hazards and to discuss how processing, distribution and consumer handling will influence safety and health effects of aquatic food. Relevant biological and chemical hazards in aquatic food are presented including pathogenic bacteria, viruses, parasites, aquatic biotoxins, histamine/biogenic amines and industrial and environmental contaminants. Quantitative microbial ecology, mathematical modelling and software are included for evaluation and management of hazards during processing and distribution of aquatic food to the end-consumers. Functional aquatic food components (omega-3 fatty acids, vitamin D, proteins/peptides, taurine, selenium, iodine, chitosan, antioxidants, polysaccharides, macro algae) and their beneficial human health effects are presented and evaluated in relation to regulations, health claims and risk benefit analysis.

The course includes e-learning with webinars and it is important that students have access to Internet and can be reached by e-mail.