Wageningen University (WUR) • Food Safety

After completion of this course students are expected to be able to: - have an overview of the occurrence and characteristics of food-borne pathogens; - debate the effect of processing on the occurrence of toxic compounds and the level of pathogens present; - distinguish host responses to pathogens and their toxins; - discuss the role of gut microbiota in toxicological risks of food-borne chemicals; - compare and apply dose response models; - build models to estimate microbiological and to...

After completion of this course students are expected to be able to: - explain the theoretical concept of food fraud; - describe and rate relevant fraud indicators; - describe fraud vulnerability assessment strategies and interpret fraud vulnerability assessment results; - to develop a control plan and select relevant control measures to reduce the vulnerability to fraud for various cases; - describe various groups of analytical tests and their user groups; - identify the pros and cons o...

summary of each lectures marked by teacher; useful during study week

Summary FHM-51302 Basics in Food Safety

the questions are released by the lecturer of food law. I put them together in this document.

Summary of all the lectures of advanced food microbiology (course code: FHM22306), including: GI tract composition analysis, GI tract functionality, microbial biofilms, whole genome sequencing, minimal processing of food, pathogen survival strategies, ecology of campylobacter, detection methods, risk assessment and food safety

Summary of the course Advanced Food Microbiology as taught during period 3 at Wageningen University in 2020. This summary is based on the information presented during all lectures and reduces all presented slides to 19 pages. Topics include food preservation, risk assessments, quantitative microbiology, gut microbiology and pre- and probiotics. Links to useful webpages (e.g. Wikipedia) and online animation video's are included for topics that may require some more extensive explanations or visua...

Summary of all nine chapters of the book "Food Quality Management, Technological and managerial principles and practices" from Pieternel A. Luning and Willem J. Marcelis.

Summary of the course PAP21806 European Institutions and Policies at Wageningen University, includes all lectures (except for the introduction lecture and the guest lecture), in which the summary of the the book chapters (The politics of the European Union) are integrated. Note: for the lectures on Environmental policy and Marine governance the content of the mandatory articles are integrated within the summary, whereas for agricultural policy and towards an EU food policy, the articles are summ...

Complete summary of BEC31806: Risk management in food supply chains. It includes the lectures, my notes and the practicals. This document has helped me passing this course!!