8B00DX43-3002
The course is conducted in English. The course is completed in a written exam and by reporting laboratory work
The prerequisite for the exam is successful completion of the pathogen work, i.e. the completion of the course requires active participation in the pathogen group work. After the above-mentioned task, the student can take part in a written exam. The microbiological laboratory work (2 ECTS) is part of this course.
The end results in this course is both the written exam and the laboratory report.
8L00DM07-3006
Kurssimateriaali ja tentti on englannikielellä. Kurssikirja on saatavilla e-kirjaston kautta. Kurssikirjallisuus löytyy “Food Safety Management - A Practical Guide for the Food Industry (2023)”, jonka Veslemøy Andersen, Huub Lelieveld & Yasmine Motarjemi ovat koostaneet/koostaneet:
- Fundamentals in management of food safety in the industrial setting: Challenges and outlook of the 21st century
- Management of safety in the feed chain
- Naturally occurring contaminants and inherent toxicants of plant origin
- Allergens
- Fruits and vegetables including herbs
- Coffee, cocoa and derived products e.g., chocolate
- Confectionery and bakery products including honey
- Edible nuts, oilseeds and legumes
- Vegetable oils and fats
- Bottled and drinking water
8M00EA40-3002
Opintojakson tavoitetaso: Eurooppalaisen viitekehyksen (EVK) taso A1.
8M00EA39-3002
Opintojakson tavoitetaso: Eurooppalaisen viitekehyksen (EVK) taso A1.