Basics in Food Safety

Everyday reports of food scandals and recalls are published. One day reports mention scary bacteria in meat, and another day dangerous pesticides in fruits. According to some, meat needs to be cooked well to prevent food-borne illness while others warn not to heat food to prevent the formation of poisonous substances. Many consumers worry about the conflicting and confusing messages about food hazards. This 100% online edX-based course (called Food safety on edX) will teach you about the hazards associated with food and give you the tools to assess and quantify the dangers they can present. You will get an introduction into the effects of food processing, the shared responsibility in the food chain and the prevention of food poisoning/intoxication. After this course, you will be able to differentiate what is a food myth vs. an actual risk. Finally, you will gain a contemporary view of how different risks can be weighed in a scientific way. This course overlaps significantly with parts of FHM-22806 and TOX-20303.
More course information and instructions on how to register can be found on: https://www.wur.nl/Virtual-Exchange.htm.

• Give examples of hazards in food

• Understand the basics on microbiological and toxicological risk assessment

• Better interpret the information overload about hazards in food

• Be aware that zero risk does not exist

• Know examples of ways to reduce hazards in food

• Written test with open and closed questions (70%) Remote proctored exam (online).
• Assignment report (30%) One page report in which the student critically assesses the validity of a food or health claim and to argue in favor or against it. In case the student misses the deadline or fails for this assignment, the next opportunity to hand in the report will be in the resit week in February or July.
• General remark assessment strategy (%) The remote proctored written test is scheduled in resit period A and C1.

• All materials are made available online on edX.