Food Safety

NAME OF THE COURSE

Food Safety

Code

KTM102

Year of study

Course teacher

Prof Tea Bilušić

Credits (ECTS)

5.0

Associate teachers

Type of instruction (number of hours)

P	S	V	T
30	0	15	0

Status of the course

Mandatory

Percentage of application of e-learning

30 %

COURSE DESCRIPTION

Course objectives

Objectives of this course are to learn new knowledge in the field of food safety. It includes the knowledge on the food safety as the integral part of food chain management. Also, it includes the knowledge on the main food contaminants and method for their early identification.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Learning outcomes are the following:
- to know how to implement the concept of safe food (from the farm to the plate)
- to recognize main food environmental contaminants (microbiological, chemical and physical)
- to accept the knowledge about food safety legislation
- to accept the knowledge on the main methods for the detection of food contaminants

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Course introduction. Natural cell mechanisms and toxins metabolism.
2nd week: Biological risks (bacteria as food contaminants)
3th week: Biological risks (viruses, molds)
4th week: Chemical risks (additives, residues of pesticides)
5th week: Chemical risks (environmental toxins, microbial and processing food contaminants)
6th week: methods for identification of microbiological and chemical risks for food safety
7th week: Physical risks
8th week: Micotoxins
9th week: food traceability (the protection of food products, the protection of consumers)
10th week: the risks from animal-derived food
11th week. The mechanisms of the control of food safety
12th week: the questions of public health
13th week: the diet and its role in public health
14th week: food safety legislation
15th week: food licensing
Laboratory practices: - sampling and determination of main physico-chemical and microbiological risk: a) read meat and poultry samples; b) milk and dairy products, c) fish and sea products; d) honey, e) fruits and vegetables

Format of instruction:

Student responsibilities

Active participation in lectures (70%) and in laboratory work (100%).

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance	1.0	Research	0.0	Practical training	0.0
Experimental work	1.0	Report	0.0
Essay	0.0	Seminar essay	0.0
Tests	1.0	Oral exam	1.0
Written exam	0.0	Project	0.0

Grading and evaluating student work in class and at the final exam

Final grade includes the success from partial written exams (2) and from the exam of the laboratory practices.
Grading: <60% not sufficient; 60-70% sufficient (2); 70-80% good (3); 80-90% very good (4); 90-100% excellent (5).

Required literature (available in the library and via other media)

Title	Number of copies in the library	Availability via other media
J. Havranek, M. Tudor Kalit, R. Bažok, J. Đugum, D. Grbeša, M. Hadžiosmanović, A. Ivanković, I. Jakopović, S. Orešković, V. Rupić, D. Samaržija: Sigurnost hrane – od farme do stola, M.E.P., Zagreb, 2014.	1
I. Babić, J. Đugum: Uvod u sigurnost hrane, Institut za sanitarno inženjerstvo Slovenije, Ljubljana, Slovenija, 2014.	0	kod predmetnog nastavnika
B. Šarkanj, D. Kipčić, Đ. Vasić-Rački, F. Delaš, K. Galić, M. Katalenić, N. Dimitrov, T. Klapec: Kemijske i fizikalne opasnosti u hrani, Osijek, HAH, 2010	0	kod predmetnog nastavnika

Optional literature (at the time of submission of study programme proposal)

I.C. Schaw: Food safety – the science of keeping food safe. Wiley Blackwell, UK, 2013.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)