Get in-depth knowledge of chemical food safety and sustainable food production, i.e. the use of new feed resources and the use of side streams.
In this course, you will learn about chemical contaminants and food safety. Chemical contaminants in feed and food cover among others, dioxins and PCBs, metals and processing contaminants.
Furthermore, you will get to look into how food safety is affected when moving towards sustainable food production.
Through the course, you will get an understanding of chemical food safety in a Danish, European, and international context. You will be introduced to Danish and European Union food and feed legislation with a focus on chemical contaminants.
The review of chemical contaminants covers chemical analyses, occurrence in feed and food, toxicity, and risk assessment.
During the course, you will be working with:
- Chemical contaminants in the food chain
- European feed and food legislation
- Sustainable food production
- Food contamination at farming stage
- Food contamination during food processing
- Chemical food and feed safety analysis
- Chemical analysis
- Quality assurance and evaluation of data
Profile of participants
The course is relevant for people working in the food sector, academics working in food science, and people with an interest in food safety and chemical contaminants.
Once you have completed the course, you will be able to:
- Discuss chemical food safety in a European and international context.
- Discuss chemical food safety in the context of sustainable food production.
- Identify chemical contaminants in feed and food.
- Describe sources and occurrence of chemical contaminants in feed and food.
- Identify new feed and food resources.
- Explain the principles of chemical analysis of feed and food.
- Describe chemical risk assessment and the implications for human health.
- Evaluate data set on the occurrence of chemical contaminants in feed and food.
Outcome for your organization
Your organization gets an employee who will be able to:
- Understand and discuss chemical food safety.
- Find and understand food and feed legislation in Europe and worldwide.
- Keep the company updated on current and emerging issues in food safety.
- Interpret and assess data on chemical contaminants in food and feed.
The course is part of the Master’s programme Master of Sustainable and Safe Food Production.
You can follow the course as part of the Master’s programme or you can follow it as a single course.
Part of the Master’s programme
If you wish to follow the course as part of the Master of Sustainable and Safe Food Production, please go to the Master’s programme page and sign up for the Master’s programme.
If you wish to follow this course as a single course, please sign up by clicking the button ‘Add to basket’ in the top of the page.
To be admitted to this course, you must:
- have achieved a relevant medium-cycle education (a professional bachelor’s degree or the like) or a long-cycle higher education programme
- have a minimum of two years of work experience in the food science and technology field
Furthermore, you must have a solid foundation in the natural sciences (biology, chemistry, mathematics) as well as an understanding of technical processes in food production lines.
We recommend that you have basic knowledge in biology and chemistry. Furthermore, it is recommended that you have experience from the feed or food industry or public sector.
Education sessions and exam
The course is taught online. The language of instruction is English.
The education sessions consist of e-lectures, Q&A sessions, and assignments.
The e-lectures are available online which means that you can watch them whenever from wherever.
Furthermore, you are offered weekly live Q&A sessions to get in dialogue with the course lecturer and fellow participants.
The course material will be provided during the course (selected chapters from textbooks, scientific articles, popular science articles, newspaper article, reference webpages).
The exam consists of an evaluation of assignments and a report. You must submit five assignments during the semester (counts 5% of the grade each, 25 % in total). The written report counts for 75% of the grade. The assignments and the report must be written in English.