Single-Course Danish 10 ECTS

Chemical Risk Analysis

Overall Course Objectives

Overall, students need to acquire knowledge so that they can identify chemical hazards in a food product. As well as assessing whether the risk to consumers can be reduced in production. Furthermore, they must be able to assess potential different toxicological effects in food. They must also be able to assess and interpret results from chemical risk assessments. Digital tools are being used to determine dose-response. In particular, they must be able to assess uncertainties in the data on which risk assessments are based. The students must understand what considerations are included in a risk management / risk communication in addition to the result of a risk assessment.

After the course, students should be able to assess toxicological methods and conduct simple risk assessments.

Learning Objectives

  • Analyze the elements of risk analysis and risk assessment and conduct a specific risk assessment.
  • Compare the risk to consumers when exposed to different chemical groups / products.
  • Analyze the toxicological effects of various chemical substances, on cells, experimental animals and humans with emphasis on DNA damage, cancer and reproductive toxicology.
  • Evaluate various toxicological test methods.
  • Evaluate data from exposure and hazard characterization.
  • Assess and conclude the health consequences for consumers – risk characterization.
  • Analyze uncertainties in data and how this uncertainty is incorporated into risk assessments and used in risk management.
  • Prepare a written and oral report of a chemical risk assessment.

Course Content

The course is offered in the 5th semester of a diploma program in Food Safety and Quality and is structured based on the CDIO principles (Conceive, Design, Implement and Operate). In this course, students will work with chemical issues related to food safety and learn to apply the various elements within risk analysis. Based on a combination of small group work and academic support teaching, by students and lecturers, students must conduct simple risk analyzes in accordance with international guidelines. The risk assessment includes toxicological concepts and methods.

During the three-week period, the students must carry out a risk analysis of a specific chemical problem related to the food industry. On the basis of knowledge of ingredients and possible production processes, students must carry out a risk assessment of food safety for consumers. In addition, students must relate to risk management and risk communication. The work for the three-week period is reported in writing.

Recommended prerequisites

Teaching Method

The course consists of a combination of presentations by students, supported by the teachers as well as presentations by teachers. During the three-week period, a risk analysis is prepared based on a specific case.

Remarks

The course is aimed at graduate engineering students.

Limited number of seats

Minimum: 15, Maximum: 40.

Please be aware that this course has a minimum requirement for the number of participants needed, in order for it to be held. If these requirements are not met, then the course will not be held. Furthermore, there is a limited number of seats available. If there are too many applicants, a pool will be created for the remainder of the qualified applicants, and they will be selected at random. You will be informed 8 days before the start of the course, whether you have been allocated a spot.

See course in the course database.

Registration

Language

Danish

Duration

13 weeks

Institute

Food

Place

DTU Lyngby Campus

Course code 23982
Course type Graduate Engineer
Price

15.000,00 DKK

Please note that this course has participants limitation. Read more

Registration