course-details-portlet

BT3125 - Safety and Human Health Effects of Aquatic Food

About

Examination arrangement

Examination arrangement: Written examination
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Written examination 100/100 3 hours KALKULATOR

Examination arrangement

Examination arrangement: Oral examination
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Oral examination 100/100

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

This course provides students with background information for risk assessment, risk management and risk-benefit analysis in relation to aquatic food processing, packaging, distribution and consumption. This will allow the student 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

Specific conditions

Exam registration requires that class registration is approved in the same semester. Compulsory activities from previous semester may be approved by the department.

Course materials

Will be given on the start of the course

Credit reductions

Course code Reduction From To
BT2115 7.5 01.09.2014
More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Second degree level

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2020

No.of lecture hours: 4
Lab hours: 2
No.of specialization hours: 4

Language of instruction: English

Location: Trondheim

Subject area(s)
  • Biotechnology
Contact information
Course coordinator:

Department with academic responsibility
Department of Biotechnology and Food Science

Phone:

Examination

Examination arrangement: Written examination

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Spring ORD Written examination 100/100 KALKULATOR INSPERA
Room Building Number of candidates

Examination arrangement: Oral examination

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Autumn ORD Oral examination (1) 100/100 2020-12-11
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.
  • 1) Merk at eksamensform er endret som et smittevernstiltak i den pågående koronasituasjonen. Please note that the exam form has changed as a preventive measure in the ongoing corona situation
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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