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BIO-3607: Food Safety Work Load
10 credits (ECTS) | Type of course
Theoretical subject. | Level of course/Year of study
First or second year at master''s level. | Language of instruction
Norwegian | Examination semester
Spring
| 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-2003 Biochemistry | Form of teaching
The course has multiple teaching approaches | Exam and assessment
A student seminar counts 1/3 of the grade and a four hour written exam that counts 2/3 of the grade. | Date(s) of written examination
07.06.2007
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. | Recommended reading/syllabus
Available on request | Course overlap
F-320 -1 9 sp | Homepage
http://www.nfh.uit.no
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Teaching spring 2007
Mere info om seminarene fås på forelesningene
Kunngjøres senere
Responsible teacher:F.aman. Olaf Styrvold |
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