About This Course

This course addresses the everyday concerns and confusion surrounding the potential hazards found in the food we eat. From bacterial contamination to harmful chemical pesticides, the course delves into the risk factors and sheds light on the various myths and real dangers that exist. By understanding food safety processes, the responsibility throughout the food chain, and prevention techniques, participants will learn to assess and mitigate risks associated with the food industry. This knowledge culminates in an informed perspective on balancing and weighing these risks scientifically.

Course Details At A Glance

• Institution: WageningenX
• Subject: Food & Nutrition
• Level: Introductory
• Pre-requisites: Basic Biology
• Language: English
• Video Transcript: English
• Associated Skills: Food Safety And Sanitation, Managing Intoxication, Foodborne Illness

What Students Will Learn

• Overview and analysis of food hazards
• How to interpret and determine the overload of information on food safety
• The importance of recognizing that zero hazard does not exist
• Effective methods to reduce food hazards

Course Coverage

• Differentiating between food myths and health risks
• Scientific evaluation and weighing of different food risks
• Understanding the chain of food safety and each stakeholder’s role
• Preventing food poisoning and promoting safe food handling practices

Who Should Take This Course

This course is ideal for students, food industry professionals, and anyone interested in understanding the complexities of food safety. It is particularly beneficial for those seeking to enhance their knowledge in food policy, nutrition, and public health safety.

Real-World Application

Skills acquired from this course can be applied in multiple ways in real-world settings, such as improving food safety protocols in the hospitality and food production sectors, influencing policy making on food safety standards, and enhancing consumer awareness and education regarding food consumption risks.

Syllabus Overview

• Module 1: Hazards and risks in the modern food chain
• Module 2: Interpretation of risks, probability and relevance
• Module 3: Microorganisms in food: good, bad and/or a nuisance
• Module 4: Principles of food safety related to chemicals
• Module 5: Toxicological risk assessment
• Module 6: Microbiological risk assessment
• Module 7: Methods to reduce risks in food
• Module 8: Final assignment/exam

Learner Testimonials

Participants have found this course to be highly informative and instrumental in improving their skills in food safety and quality assurance. The structure of the course along with its interactive content such as videos has proven both engaging and educational. Graduates of this course feel more equipped to handle their daily work routines effectively, contributing to better health standards in their respective fields.