Risk-benefit assessment of foods with emphasis on quantifying human health impacts of foods and diets. We use methods from epidemiology, toxicological and microbiological risk assessment and nutrition.
After the course, participants will be able to critically select and apply the data and methods needed to quantify and compare adverse and beneficial human health effects of foods, diets, and dietary transitions, and to critically evaluate the results of a risk-benefit assessment.
The participants will be guided through the methodology and the different challenges associated with risk-benefit assessment of foods and the quantification of the human health impact of food intake. This will be done by individual and group work on a case study, combined with lectures and self-studying. The case study will be implemented in an Excel workbook and the Disability Adjusted Life Year (DALY) will be used as a common health metric to express disease burden. With this ”hands-on” process, the course participant will gain an understanding of the different steps of a risk-benefit assessment. Teachers with different backgrounds will contribute to the course, emphasizing the multidisciplinary approach.
A student who has met the objectives of the course will be able to:
- Identify the main steps of a risk-benefit assessment
- Apply the relevant terminology in risk-benefit assessment
- Select and apply methods to evaluate and calculate the adverse and beneficial impact of foods on health based on knowledge from the underlying disciplines
- Compare the methodologies of risk assessment in microbiology, toxicology, and nutrition, and identify main differences and commonalities
- Explain the differences between the bottom-up (risk assessment) approach and the top-down approach
- Discuss how results from risk assessment in microbiology and toxicology, and results from risk and benefit assessment in nutrition can be integrated into one assessment
- Apply DALY calculations
- Identify the uncertainties in a risk-benefit assessment
- Evaluate the (quantitative) output of a risk-benefit assessment
- Evaluate the application, communication and management of risk-benefit assessment in foods
Professionals looking for knowledge and skills to quantify health impacts of foods and diets will be equipped to evaluate the data needs for risk-benefit assessments, apply the methods for quantifying impacts of different options, and assess the results of risk-benefit assessments. This knowledge and skill-set will be useful for institutions’ science-based decision-making in the field of food policy and production.
PhD students researching health aspects of food, including nutrition, safety, or both; those interested in epidemiology and risk assessment; and professionals in food policy or production.
Intensive face-to-face course, every day two modules, approximately 9 – 12 and 13 – 17h. In addition, an online pre-course day will be held Friday 26 September 9-15h.
Online lectures and literature will be available to the participants before the start of the course. Students are expected to spend some additional time on preparation and pre-reading.
The course is a full-time intensive course of 6 days; one day online and five days at DTU Lyngby Campus.
The course requires pre-reading and one pre-course short assignment.
To register for the course please click “Add to basket” .
Registration deadline is two weeks prior to course start.
When registering for the course, all participants must contact course responsible Sara Pires, smpi@food.dtu.dk.
Two weeks prior to the course, you will receive materials that we expect you to read before the course starts..
NB!
DTU PhD students must register for these courses through the Study Planner.
Master
English
60 ECTS
Online Course
Master
English
7.5 ECTS
Online Course
Master
English
5 ECTS
Online Course
Master
English
7.5 ECTS
