Course - Food Safety in Manufacturing - TMMT4006
Food Safety in Manufacturing
About
About the course
Course content
How can we control the growth of microorganisms to reduce the amount of food-borne diseases? This course provides an overview of microbial risk factors in manufactured food products from different raw materials and how these factors can be controlled and possibly eliminated by processing, hygiene and optimal design of equipment. The most relevant pathogens, microbial toxins and spoilage bacteria that reduce the shelf life of the food product will be presented as well as pathways for microorganisms in the production environment. Hygienic design and material selection for production lines and equipment are discussed. Available tools for predicting microbial growth and shelf life assessment will be reviewed. Mechanisms for the establishment of biofilm in production equipment, preventive measures and methodology for studying biofilm are addressed.
Learning outcome
Knowledge Students will:
- Have advanced knowledge of causes to the presence of pathogens and spoilage bacteria in food products, their characteristics and how they can be controlled or eliminated.
- Have knowledge about the principles of food preservation and the effect on microorganisms
- Have thorough knowledge of contamination routes and detection methods for food-borne microorganisms, how to set up a risk-based sampling plans, and be able to plan and conduct shelf life- and challenge studies
- Have thorough knowledge about the establishment and the elimination of biofilm at a processing plant
- Have insight into hygienic design and implementation of hygienic measures
- Have insight into methodology for predictive microbiology
General competence Students will:
- can communicate extensive independent group work and master terminology of this field
- can communicate individually about challenges and issues from the industry, analyze and conclude within food safety
Skills Students will:
- plan, implement and report a practical task
- Search for relevant literature, and use it in presentations and assignments
Learning methods and activities
Lectures (30h) including guest lecturers, student presentations (25h), group exercises, laboratory work with report and presentation of results (30h) self study including individual assignment (110h). The course will be given in English if chosen by international students.
Compulsory assignments
- Student presentation
- Laboratory work and report
Further on evaluation
The semester assignment is the basis for oral examinations. Continuation and voluntary repetition / improvement can be carried out for some sub-evaluations without requiring all sub-evaluations in a subject to be re-recorded. There is an opportunity to complain about partial assessments in this topic before all sub-evaluations have been completed.
Deferred exam: August
In the case of 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.
Recommended previous knowledge
None
Course materials
Will be given when the couse starts.
Subject areas
- Food Subjects
- Technological subjects