Course code MVI230

MVI230 Food Safety and Hygiene

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Showing course contents for the educational year 2022 - 2023 .

Course responsible: Bjørn Arne Lindstedt
Teachers: Irene Comi, Elling Olav Rukke, Tove Gulbrandsen Devold
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
50
Teaching exam periods:
This course starts in the Autumn parallel. This course has teaching/evaluation in the Autumn parallel.
Course frequency: Annually
First time: Study year 2014-2015
Preferential right:
Students in the Food Science programme; B-MAT.
Course contents:

The course is interdisciplinary and divided into several modules, which will show how to contribute to  reach the UN Sustainable Development Goals 2 (zero hunger), 3 (good health and well-being) and 6 (clean water and sanitation):

  • Chemical and microbiological contaminants in raw materials and food. Emphasis on food-borne infections.
  • Chemical and microbiological contaminants in drinking water. Different treatment methods.
  • Detergents and disinfecting agents, their chemistry and suitability for various types of contamination and to various types of processing equipment and facilities.
  • Cleaning operations, hygienic design and practice.
  • Quality systems.
  • Food authorities and food law.
Learning outcome:

KNOWLEDGE - On completion of the course the student should be able to:

Explain the various chemical and microbiological contaminants in raw materials, food and in drinking water.

Explain the sources of contaminants, and their health and quality consequences.

Explain what measures can be taken to avoid contaminants in food production.

Explain mandatory quality assurance systems, and other quality systems that the food industry uses to ensure safe food production.

SKILLS - On completion of the course the student should be able to:

Evaluate the suitability of various detergents and disinfectants for various types of contaminants and for use in various types of production equipment.

Carry out laboratory analyzes with relevance to hygiene.

Consider the safety aspects when planning food production processes.

Explain the organization and tasks of the Norwegian Food Safety Authority and how it exercises its authority in accordance with Norwegian and European legislation.

GENERAL COMPETENCE - On completion of the course the student should be able to:

Reflect on which contaminants pose a risk to food safety and which systems can be used to control and reduce the risk of contamination.

Reflect on the Norwegian Food Safety Authority's role, structure and authority to ensure safe food.

Learning activities:
The various sub topics are presented in lectures by internal and external lecturers. Selected topics  are also examined through lab exercises.
Teaching support:
Canvas. bjorn-arne.lindstedt@nmbu.no
Syllabus:

Presentations and material on the web.

MATFORGIFTNING Per Einar Granum, 4. utgave 2015. 

Prerequisites:
Experimental and Applied Biochemistry (including food chemistry) corresponding to KJB210, microbiology courses equivalent to BIO130.
Recommended prerequisites:
Mandatory activity:
Mandatory attendance on the first lecture and the lab exercise. Participation on mandatory activities are required in order to graduate. In case of illness, a medical certificate must be provided.
Assessment:

Reports from lab exercises (written individually or in groups, to be agreed with the responsible teacher). Lab reports must be passed to qualify for final exam. The final 3.5 hour written examination counts 100% of final grade. The final written examination can be given as a digital home exam during the exam period or as a standard written/WISEflow university exam on Campus. All parts of the examination must be passed.

Evaluation: A- F  

Nominal workload:
Structured teaching: Lectures 40 h, and laboratory exercises 10 h = 50  hours. Preparations, report writing, self-study and exam: 75 hours. 125 hours in total.
Entrance requirements:
Special requirements in Science
Reduction of credits:
5 credit reduction against the former MVI230
Type of course:
Four hours lectures/laboratory exercise per week. The laboratory exercises are carried out within 2 weeks. The rest of the semester is set aside for lectures.
Note:
Max. group size for laboratory exercises: 25.
Examiner:
An external examiner evaluates the final exam. Laboratory journals are assessed by internal examiners.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Written exam: Letter grades