Course code MVI230

MVI230 Food Safety and Hygiene

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Showing course contents for the educational year 2018 - 2019 .

Course responsible: Bjørn Arne Lindstedt
Teachers: Tor Erling Lea, Irene Comi, Elling Olav Rukke, Tove Gulbrandsen Devold, Elisabeth Fjærvoll Olsen
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:

  • 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:
Students are to be familiar with various chemical and microbiological contaminants in raw materials, foods and drinking water, their sources, health and quality-related consequences, and what measures to be taken to avoid such contaminants in industrially produced foods. They should be able to assess the suitability of various detergents and disinfectants for different types of contaminants and for different types of processing equipment. They will carry out relevant laboratory analyzes within the field of hygiene.  Students must range food safety above all food quality so that they always consider safety when planning processing of foods. They are to be familiar with the Norwegian Food Safety Authority, its organization and how it executes its authority. They will be able to navigate in the relevant national and international laws and have insight into quality systems currently used by food industry to ensure safe food production.
Learning activities:
The various sub topics are presented in lectures by internal and external lecturers. Important topics (the use of detergents and disinfectants, control of hygiene) 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 ilness, a medical certificat 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. 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: 100 hours. 150 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: Continuous exam: A - E / Ikke bestått