Campylobacter365

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...

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...

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...