Course - Safety and Human Health Effects of Aquatic Food - BT3125
BT3125 - Safety and Human Health Effects of Aquatic Food
About
Examination arrangement
Examination arrangement: Aggregate score
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Term paper | 30/100 | |||
| School exam | 70/100 | 3 hours | B |
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.
Further on evaluation
If there is a re-sit examination, the examination form may be changed from written to oral.
Recommended previous knowledge
some knowledge of microbiology
Course materials
Will be given on the start of the course
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| BT2115 | 7.5 | AUTUMN 2014 |
No
Version: 1
Credits:
7.5 SP
Study level: Second degree level
Term no.: 1
Teaching semester: AUTUMN 2023
Language of instruction: English
Location: Trondheim
- Biotechnology
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Aggregate score
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD School exam 70/100 B 2023-12-15 09:00 INSPERA
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Room Building Number of candidates SL228 Sluppenvegen 14 4 - Autumn ORD Term paper 30/100
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Room Building Number of candidates - Spring ORD School exam 70/100 B INSPERA
-
Room Building Number of candidates - Spring ORD Term paper 30/100 INSPERA
-
Room Building Number of candidates
- * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"