course-details-portlet

MATV4010 - Food Safety in Manufacturing

About

New from the academic year 2024/2025

Examination arrangement

Examination arrangement: Oral exam
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Oral exam 100/100 30 minutes D

Course content

This course provides a comprehensive approach to food safety with perspectives from both administration and industry. The course covers microbial and chemical hazards in raw materials and processed products that may arise in the food industry. Additionally, the most relevant pathogens, microbial toxins, and spoilage bacteria that can affect the shelf life of food products will be presented. Focus will be put on how these risk factors can be identified and managed through effective administration, risk management, hygienic design, and material selection for production lines and process equipment.

Students will gain insight into how to control risks sufficiently to balance between value creation and the risk of loss in the production of food that could potentially threaten people's health. Key standards and norms in risk management, especially in the food sector, are thoroughly reviewed. Tools for predicting microbial growth and assessing shelf life are also covered. The subject also addresses the mechanisms of biofilm formation in production equipment, preventive measures, and methodologies for studying biofilms.

Learning outcome

Knoweldge

  • Have knowledge of global food safety challenges.
  • Possess advanced knowledge of the causes of biological and chemical substances in food products, detection methods, the properties of contaminants, and how they can be controlled or eliminated.
  • Have knowledge of the principles of food preservation and the stress responses they induce in microorganisms.
  • Possess in-depth knowledge of the establishment and prevention of biofilm in the industry, and insight into how hygienic design and measures ensure safe food production.
  • Have insight into the methodology of predictive microbiology and load studies.
  • Have knowledge of methods for risk assessment and risk analysis in the food industry and food management

General Competence

  • Ability to communicate, analyze, and discuss global and local food safety challenges.
  • Ability to understand, analyze, and communicate benefit-risk assessments regarding the intake of food that may contain foreign substances.

Skills

  • Ability to plan, conduct, and report laboratory work.
  • Ability to find relevant literature and convey academic content in a meaningful way.
  • Ability to conduct and communicate practical risk assessments, risk analyses, and contingency analyses.
  • Ability to develop risk-based sampling plans.

Learning methods and activities

Lectures (40h) including guest lecturers, and student presentations.

Laboratory work with report and presentation of results (30h)

Self study (130h)

The course will be given in English if chosen by international students.

Compulsory assignments

  • Laboratory activity and report
  • Oral presentation

Further on evaluation

Deferred exam: August

In the case of applications for crediting, approving and filing of subjects from previous cohorts or other institutions' corresponding education programs, each application will be processed individually and the applicant must be able to include credits reduction on overlapping subjects.

Course materials

Will be given when the couse starts.

Credit reductions

Course code Reduction From To
TMMT4006 3.7 AUTUMN 2024
TMMT4007 3.7 AUTUMN 2024
More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Second degree level

Coursework

Term no.: 1
Teaching semester:  SPRING 2025

Language of instruction: English, Norwegian

Location: Trondheim , Trondheim

Subject area(s)
  • Food Subjects
  • Technological subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science

Timetable

List view
Calendar view

Examination

Examination arrangement: Oral exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD Oral exam 100/100 D
Room Building Number of candidates
Summer UTS Oral exam 100/100 D
Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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