| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Safety |
| Course code | PārZM001 |
| Credit points (ECTS) | 7 |
| Total Hours in Course | 182 |
| Number of hours for lectures | 28 |
| Number of hours for seminars and practical classes | 12 |
| Number of hours for laboratory classes | 16 |
| Independent study hours | 126 |
| Date of course confirmation | 28/11/2023 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Ph.D., doc. Anete Ķeķe Dr. sc. ing., doc. Asnate Ķirse-Ozoliņa |
|
| There is no prerequisite knowledge required for this course | |
| Replaced course | |
| PārZ5033 [GPAR5033] Food Safety |
|
| Course abstract | |
| The aim of the study course is to train specialists who are able to evaluate microbial and toxic contamination and methods of their elimination. The course introduces possible microbial contamination of food products and its impact on consumer health. Students acquire theoretical knowledge and practical skills for determination of contamination in food products, are able to analyse the possibilities of prevention of such contamination. Students independently analyse the scientific literature on possible contamination of a food product and make suggestions to limit them. Students gain knowledge of the biochemical basis of exposure to toxic substances; toxicity assessment; on naturally occurring toxic substances in food raw materials; contamination of food raw materials with various harmful substances of organic and inorganic origin. | |
| Learning outcomes and their assessment | |
| Knowledge:
•on micro-organisms that cause food spoilage (test 1); •on toxic substances in foodstuffs and their raw materials, their effects on the human body and the definition of toxicological problems (workshop, test 2 and test 3, report) Skills: •be able to evaluate the microbiological contamination of foodstuffs using appropriate reference methods (laboratory work, independent work); •be able to integrate knowledge to investigate and critically evaluate protentional sources of toxic substances in any food and its raw materials (report); •be able to argue the necessary technological improvements in food production to reduce the risk of consumer poisoning (workshop); Competences: •be able to choose appropriate methods to analyse the microbiological safety of food and to evaluate the results obtained (scientific publication draft); •be able to apply the acquired knowledge to formulation and critical analysis of toxicological problems (report); •be able to understand the importance of global ecotoxicology issues (workshop, report) |
|
| Course Content(Calendar) | |
| 1.Characterization of the types of contamination of food products. Risk analysis. Legislation of food products safety providing. Definition and terminology. (L 2h, PW 2h)
2.Overview of micro-organisms classification. Bacteria, microscopic fungus, viruses. Factors contributing to the development of micro-organisms (L 2h, LW 8h) 3.Food infections, toxicosis and toxic infection, their sources. (L 2h, PW 2h) 4.Characterization of pathogenic micro-organisms. (L 2h, PW 2h) 5.Microscopic fungi and their toxins (aflatoxins, patulin, etc.) in foods. Microbiological testing methods. (L 2h, LW 8h) 6.Methods for identifying micro-organisms. Methods for the detection of pathogenic micro-organisms in foodstuffs. Preparing of scientific manuscript (L2h, PW 2h) 7.ISO standards for the determination of micro-organisms in foodstuffs. Introduction in the use of technological processes to reduce microbiological contamination. Test 1 (L2h, PW 2h) 8.Recent research on microbial contamination in food (review of publications published in databases). Presentation of independent work results. (W2h, PW 2h) 9.Relationships between structure and effect of toxic substances. Biochemical basic of exposure to toxic substances. (L2h) 10.Transformations of toxic substances into biological organisms. Effects of toxic substances on various organs. (L2h) 11.The most commonly used instrumental methods for food contamination analysis. Natural toxic substances in food raw materials. (L2h, PW 2h) 12.Polycyclic aromatic hydrocarbons. Benzopyrenes. Dioxins. Polychlorinated biphenyls. (L2h) 13.N-nitroso compounds. Pesticides. (L2h) 14.Medicinal substances that may be present in foodstuffs (meat, fish, milk). Toxicologically most important metals. Test 2 (L2h) 15.Toxicologically most important non-metals. Toxicological problems of food packaging. Test 3 (L2h) 16.Presentations of student reports (W4h) |
|
| Requirements for awarding credit points | |
| Exam (cumulative grade per semester). Three tests are written, a report has been developed and presented, independent work has been elaborated and defended, scientific publication draft has been prepared. | |
| Description of the organization and tasks of students’ independent work | |
| Independent work. Independent analysis of literature on possible contamination of a food product, preparation of a presentation.
Draft of a scientific publication. Draft of the scientific publication is based on the analyses and results obtained in the laboratory. The volume of the prepared article should not exceed 4 pages. Report. The student chooses a possible toxicological problem related to the topic chosen for the Master’s thesis and prepares a report and presentation on it. |
|
| Criteria for Evaluating Learning Outcomes | |
| Exam (cumulative grade per semester)
Rating is formed from: •20% - test 1 on microbiological contamination of foodstuffs •20% - presentation of independent work on possible contamination of a food product •20% - draft of a scientific publication on the analysis and results obtained in the laboratory •5% - test 2 for organic toxic substances •5% - test 3 for inorganic toxic substances 30% - report on toxic substances in the selected food |
|
| Compulsory reading | |
| 1.Nikolajeva V. Pārtikas mikrobioloģija. 2. izd. Rīga: LU Akadēmiskais apgāds, 2011. 127 lpp. ISBN 9789984453958.
2.Food Safety in the 21st Century: Public Health Perspective. Ed.: P. Dudeja, R. K. Gupta, A.S. Minhas. London: Academic Press, 2017. 584 p. ISBN 9780128017739 3.Food Safety For the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain. C. A. Wallace, W. H. Sperber, S. E. Mortimore. Chichester: Wiley-Blackwell, 2011. 328 p. ISBN 9781119053576 4.Ozola B. Pārtikas toksikoloģija. Mācību līdzeklis. Jelgava: LLU, 2007. 78 lpp. 5.Timbrell J. Introduction to Toxicology. London: Taylor&Francis, 2002. 215 p. 6.Shibamoto T., Bjeldanes L. Introduction to Food Toxicology. Elsevier, 2012. 213 p. Shibamoto T., Bjeldanes L. Introduction to food toxicology. 2nd ed. Amsterdam ;Boston: Elsevier/Academic Press, 2009. 309 p. Ir LLU FB 1 eks. 7.Food Toxicology. Current Advances and Future Challenges.Edited by A. Sachan, S. Hendrich New York: Apple Academic Press, 2017. 480 p. E-gāmata pieejama LLU tīklā datubāzē Taylor & Francis CRC Press e-grāmatas https://ezproxy.llu.lv:2071/10.1201/9781315161075 8.Food Toxicology. Edited by D. Bagchi, A. Swaroop. Boca Raton: CRC Press, 2017. 284 p. E-gāmata pieejama LLU tīklā datubāzē Taylor & Francis CRC Press e-grāmatas https://ezproxy.llu.lv:2071/10.1201/9781315371443 |
|
| Further reading | |
| 1.Forsythe S. J. The Microbiology of Safe Food. 2nd ed. Chichester, West Sussex, U.K.; Ames, Iowa: Wiley-Blackwell, 2010. 476 p. ISBN 9781405140058.
2.Roberts D., Greenwood M. Practical Food Microbiology. 3rd ed. Malden, Mass: Blackwell Pub., 2003. 294 p. ISBN 1405100753. 3.Lawley R., Curtis L., Davis J. The Food Safety Hazard Guidebook. Cambridge: The Royal Society of Chemistry, 2008. 422 p. ISBN 9780854044603 4. McLandsborough L. Food Microbiology Laboratory. London: CRC Press, 2005. 203 p. ISBN 9780849312670 McLandsborough L. Food Microbiology Laboratory. Boca Raton: CRC Press, 2017. 196 p. ISBN 9780429204807 E-gāmata pieejama LLU tīklā datubāzē Taylor & Francis CRC Press e-grāmatas https://ezproxy.llu.lv:2071/10.1201/b12785 5.Kļaviņš M. Vides piesārņojums un tā iedarbība. Rīga: LU Akadēmiskais apgāds, 2012. 199 lpp. 6.Kļaviņš M., Prikšāne A. Ekotoksikoloģija. Rīga: Roskilde, 1995. 125 lpp. 7.Matiseks R., Šnēpels F.M., Šteinere G. Pārtikas analītiskā ķīmija. Rīga; LU, 1998. 456 lpp. |
|
| Periodicals and other sources | |
| 1.Food Safety Authority of Ireland. Guidance note no.3: guidelines for the interpretation of results of microbiological testing of ready-to-eat foods placed on the market (revision 1). Dublin: FSAI; 2014. Pieejams: https://www.lenus.ie/handle/10147/332049
2.Scientific peer-reviewed papers' database, SCIENCEDIRECT. http://www.sciencedirect.com/ 3.4.Scientific peer-reviewed papers' database, SCOPUS. http://www.scopus.com/ 4.Food and Chemical Toxicology. ISSN: 0278-6915 5.Toxicology and Enviromental Health Sciences. ISSN: 2005-9752 6.Toxicology. ISSN: 0300-483X |
|
| Notes | |
| Food Product Safety, for academic master (full time) study programme Food science | |