Course content

This course provides the students with an overview of human health hazards in aquatic food, including identification, characterization and managements of hazards (HACCP). Relevant biological and chemical hazards in aquatic food are presented including pathogenic bacteria, biogenic amines, viruses, parasites, aquatic biotixins and industriel and environmental contaminants. Quantitative microbial ecology, mathematical modelling and software are included for evaluation and management of biological hazards during processing and distribution of aquatic food to the end-consumers. Human health effects of aquatic food is presented and evaluated quantitatively take into account both the biology of aquatic foods and consumer behaviour.

Learning outcome

After having taken the course the students should be able to carry out a risk assessment, risk management and risk-benefit analysis in relation to aquatic food processing, packaging, distribution and consumption. The student should be able to identify hazards and to discuss how different processing and distribution parameters will influence safety and health effects of aquatic food.

Learning methods and activities

Lectures (150h), exercises (50h). Language of teaching is English, and the exam will be given in English only. The course is offered as e-learning, lectures will be given as podcasts. There will be a web meeting every week to discuss the content of the lectures and to discuss the exercises given in the lectures.

Compulsory assignments

• Exercises

Recommended previous knowledge

some knowledge of microbiology

Course materials

Will be given on the start of the course

Credit reductions