AQF220 Safety and Human Health Effects of Aquatic Food
Showing course contents for the educational year starting in 2015 .
Course responsible: Odd Ivar Lekang
ECTS credits: 7.5
Faculty: Department of Mathematical Sciences and Technology
Teaching language: EN
Limits of class size:
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel, .
Course frequency: Annually
First time: 2012H
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 includee-learning with webinars and it is important that students have access to Internet and can be reached by e-mail.
A student who has met the objectives of the course will be able to: - Describe basic concepts of aquatic food risk analysis. - Apply the HACCP system for safety management of aquatic food. - Describe human health benefits of aquatic food consumption. - Evaluate and compare risks and human health benefits of aquatic food consumption. - Explain human health benefits of specific functional aquatic food components. - Analyse data from database about aquatic food-borne diseases outbreaks - Review and analyse data in a synthetic report - Critically analyse "hot topics"related to safety and health of aquatic foods
The course will include lectures that could be followed online on web or as recorded files. In addition there will be exercises to solve. Making of a project report will aslo be a part of the learning activites.
Course literature: Text books and selected articles including: Assessment and management of seafood safety and quality, FAO Fisheries Technical Paper no. 444. (http://www.fao.org/docrep/006/y4743e/y4743e00.htm) Luten, J. (ed) Marine functional foods. Wageningen Academic Publishers, Wageningen, The Netherlands, 2009
Bachelor degree in for instance engiennering, biology, chemistry, food, animal husbandry, aquaculture, fishery.
Delivery of project report and finl written exam. Project report accounts for 40% and exam 60% of the mark
225 hours total work load
Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)
Reduction of credits:
Type of course:
Structured lectures 24 hours, guided working with exercieses 20 hours,
part of the AQ-food cooperation with NTNU, DTU, UoI amd SLU. The cource is given by DTU (Paw Dalgaard). The course is and e-learning course and can be followed on web. Odd-Ivar Lekang will be the local responisble and is available for questions.
The external and internal examiner jointly prepare the exam questions and the correction manual. The external examiner reviews the internal examiner's examination results by correcting a random sample of candidate¿s exams as a calibration according to the Department's guidelines for examination markings.
Allowed examination aids: Calculator handed out, no other aids
Examination details: Continuous exam: A - E / Ikke bestått