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BIO-3607: Food Safety Work Load
10 credits (ECTS) | Objectives
To give the students good insight into food safety topics in particular related to seafood. The course should improve the students'' ability to evaluate all the food safety aspects more or less continuously facing the food industry. | Contents
The course covers the most relevant food safety topics facing the (sea)food industry today. Subjects are food borne pathogens, food related allergies/intolerances, shellfish toxins, pollutants, other undesirable compounds and controversial food additives (E-numbers). Food safety aspects of so called novel foods, gene modified food and ecological produced food will also be discussed. | Compulsory prerequisites
BIO-2601 General microbiology, FSK-1001 Introduction to fisheries, FSK-2003 Biochemistry | Form of teaching
The course has multiple teaching approaches | Assessment
A student seminar counts 1/3 of the grade and a four hour written exam that counts 2/3 of the grade. | Examination semester
Spring | Date(s) of written examination
09.06.2005
The exam date is preliminary and may be subject to change. Definitive exam date will be announced on the notice boards at the faculties in the beginning of May for the spring semester and in the beginning of November for the autumn semester. | Type of course
Theoretical subject. | Level of course/Year of study
First or second year at master''s level. | Recommended reading/syllabus
Available on request | Language of instruction
Norwegian | Course overlap
F-320 -1 9 sp | Homepage
http://www.nfh.uit.no
| Timetables
http://timeplan.uit.no/emne.php?department=ALLE&module=BIO-3607-1 |
Teaching spring 2005
Første fremmøte onsdag 26. januar kl. 10.15. Rom B-063, NFH.
Responsible teacher:Prof. Ragnar Olsen | | Forelesning | Onsdag 10:15 to12:00
B-063 Norges fiskerihøgskole
Torsdag 14:15 to16:00
B-063 Norges fiskerihøgskole
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