Wageningen University (WUR) • Food Safety

This is a comprehensive summary of all courses in the food safety risk assessment course, I got an 8 for the exam. Written in English.

summary of Advanced microbiology lectures/video clips

This summary was written in the academic year . It is based on the book, lectures and assignments. The book referenced to in the lectures is: Food Quality Management 2020 edition by Luning and Marcelis. Grade achieved: 7 Topics covered in the summary: - Chapter 1-9 from the book Food Quality Management. - Notes from all lectures. - Effective problem-solving (necessary for open questions in the exam). - The models you have to know by heart (for the open questions). Grade: 7

book + class notes

In this document you will find: - description of the mechanism of action of major food allergens and other constituents causing adverse reactions and distinguish between allergic and intolerance reactions - Assessment of the risks involved in using food raw materials containing potential allergens - Assessment of the dietary consequences of avoiding specific allergen containing food ingredients - Description of how such components can be avoided or eliminated and design a basic process to...

Summary of the Lectures and the Tutorials. Includes the Powerpoint slides and notes of the speech.

After completion of this course students are expected to be able to: - contribute as a specialist to the solution of complex problems; - make use of risk assessment in formulating risk management options; - propose risk management options taking into account scientific, societal, economic, legal, ethical and communication considerations; - underpin an advice with arguments and adjust the scientific message to the audience; - defend propositions in large meetings; - apply risk management t...

After completion of this course students are expected to be able to : - understand the most relevant terms and methods in food toxicology; - understand the main sources and types of foodborne toxicants and the mechanisms and modes of action underlying the adverse effects of these compounds; - understand the basic principles of the risk assessment of food ingredients and contaminants; - perform practical experiments in a comprehensive way; - analyse and critically discuss the results of prac...

After completion of this course students are expected to be able to: - understand how food products are regulated; and are able to identify and analyse the pertinent food law rules that are applicable; - understand the processes of food law making; - understand how to determine motives or causes, and make interpretations on the basis of an analysis of the concepts, relationships and organizational principles of the domain; - find and use the relevant legal databases and information sources ...

Learning outcomes: After completion of this course students are expected to be able to: - describe main preservation processes and the spoilage associated organisms for specific food products; - explain the factors that influence growth and inactivation of micro-organisms in food products qualitatively and quantitatively; - know main characteristics of microorganisms that cause foodborne diseases (including mycotoxin producing fungi), and their relation to food products, and apply this to fo...