Food safety risk assessment (FHM30306)

This summary was written in the academic year , including notes from all lectures (+slides), background material from previous courses (+2 factsheets) and information from the PC tutorials. Grade: 7

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...