course-details-portlet

MATV3003 - Food Safety and Quality Management

About

New from the academic year 2021/2022

Examination arrangement

Examination arrangement: Assignment
Grade: Letters

Evaluation Weighting Duration Grade deviation Examination aids
Assignment 100/100

Course content

Legislation. HACCP. Personal Hygiene. Cleaning. Water supply. Chemical and biological contaminants in food and water. Food poisoning. Infection Biology. Epidemiology. Investigation of food-borne outbreaks. Quality planning, quality control and quality assurance. Traceability and emergency preparedness. Deviations and corrective measures. Auditing and documentation. Certification and accreditation. Quality costs. Quality improvement. Environmental hygiene and management. Internal control.

Learning outcome

Knowledge: 

K1 The candidate has broad knowledge of biological, chemical and physical contaminants in water, raw materials and processed food, and which factors can affect food safety (locally and globally)

K2 The candidate has broad knowledge of the basic principles of good manufacturing practice (prerequisites) and has insight into the legislation concerning food safety

K3 The candidate has knowledge of how the investigation of food and waterborne outbreaks is carried out

K4 The candidate has knowledge of hygienic barriers for supply of safe drinking water 

K5 The candidate has broad knowledge of the principles of the essential quality and food safety standards used in the food industry (HACCP, ISO 9001, BRC, ISO 22000)

K6 The candidate has knowledge of general quality management (quality planning, quality control, quality assurance and quality improvement)

K7 The candidate has knowledge of the internal control regulations IK-MAT and IK-HMS

K8 The candidate has knowledge of the management system for quality in laboratory operations (ISO/EN 17025)

K9 The candidate has knowledge of environmental management systems (ISO 14001 and EMAS)

Skills: 

S1 The candidate can contribute constructively in the preparation and execution of quality plans, hazard analysis and quality audits

S2 The candidate can participate actively in the company's improvement work and emergency preparedness work

S3 The candidate can develop internal control systems for use in the food industry

S4 The candidate can elucidate and discuss academic issues both verbally and in writing 

Learning methods and activities

Lectures (60 h), theory exercises (12 h) and group work on outbreak investigation (8 h), self-study (118 h). Lectures on food poisoning is interconnected with TMAT3001 Food microbiology

Compulsory assignments

  • Food safety
  • Quality management
  • Investigation log

Further on evaluation

There are three compulsory work requirements: 1: Theoretical assignment in food safety, 2: Theoretical assignment in quality management, 3: Outbreak investigation log. All three must be passed to get a course assessment. The course is assessed through a written semester assignment. 

New / postponed exam: By appointment with the course coordinator. Applications for crediting, approving and filing of subjects from previous cohorts or other institutions' corresponding education programs, each application will be processed individually and the applicant must be able to include credits reduction on overlapping subjects.

Specific conditions

Compulsory activities from previous semester may be approved by the department.

Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)

Required previous knowledge

Admission to the course requires admission to the study program Bachelor in Food Science, Technology and Sustainability, NTNU, Trondheim. Other students may be admitted depending on course capacity.

Course materials

To be announced at the start of the semester.

Credit reductions

Course code Reduction From To
TMAT3003 4.0 AUTUMN 2021
MN304012 4.0 AUTUMN 2021
More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Third-year courses, level III

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2021

Language of instruction: Norwegian

Location: Trondheim , Trondheim

Subject area(s)
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science

Examination

Examination arrangement: Assignment

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD Assignment 100/100

Submission
2021-12-01


12:00

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.
Examination

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

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