MVI395 Safety in industrial processes
There may be changes to the course due to to corona restrictions. See Canvas and StudentWeb for info.
Showing course contents for the educational year 2017 - 2018 .
Course responsible: Bjørn Arne Lindstedt
Teachers: Tove Gulbrandsen Devold, Elling Olav Rukke
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
Course frequency: Every year. Spring semseter.
First time: 2015V
The course deals with various topics relevant for industrial production of safe food:
- Sanitation and hygienic design
- Quality assurance revision
- Nanotechnology and food
- Challenges with biofilm formation
- Outbreaks and outbreak investigations
- HACCP and quality systems
- Legislation (nationally and internationally)
- Antibiotic resistance, resistance towards desinfectants
- Emergency preparedness
- Food security and food fraud
The students will learn important principles and issues in safety and security related to the entire food chain. The students will have knowledge of food security and food fraud (economically motivated adulteration - EMA), which are areas overlapping food safety. The students will learn the important factors affecting international food insecurity like soil erosion, demography, conflicts, epidemics/pandemics and climate change. The students will know what the term 'food fraud' entails and obtain knowledge of the food products most prone to fraud. The students will obtain in-depth knowledge of how the authorities in Norway and internationally investigate, track and resolve outbreaks with food-borne microbes. The students will know how outbreaks are investigated both with epidemiological- and laboratory- methodology. The students will obtain good knowledge of the authorities' responsibilities and the laws that apply to outbreaks, both at the local and national level, and be familiar with the various notification procedures that apply to suspected outbreaks. The students will learn important principles pertaining to industrial hygiene, HACCP and hygienic design. The students will achieve good knowledge of how microbial biofilms occur and how biofilms can be prevented and eliminated. The students will have good knowledge of microbial resistance to both antibiotics and disinfectants, and know the difference between various biocides used in industry and healthcare. The students will learn the different mechanisms of resistance, and how resistance may be co-selected by antibiotics and disinfectants. The students will know the most common pests related to foods, and to consider measures to prevent pest problems. Students will gain knowledge of nanotechnology; definitions and applications of nanotechnology in the food chain. The students will learn how a quality assurance audit is performed in food manufacturing companies.
Lectures and group discussions of selected topics.
The course responsible can be contacted via email (email@example.com) and Canvas.
Selected scientific papers and review articles that are presented at start-up.
MVI230, MVI273, MVI274 and MVI275 (or equivalent).
Final, written exam (3.5 hrs), counts 100 %.
Lectures and excercises: 78 hours. Self study: 222 hours. Total: 300 hours
Reduction of credits:
Type of course:
Six lectures / excerises per week.
An external examinator evaluates a minimum of 25 exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Written exam: A - E / Ikke bestått