With the sucessfull attendance of the lectures, the student will be able to:
1. know the chemical hazzards steming from the contamination of foods with environmental pollutants, marine toxins, mycotoxins, chemicals and drugs used for crop and animal protection and with toxic substances formed during processing and cooking or those migrating from packaging
2. know the biological hazzards steming from the contamination of foods with pathogens, virouses, parasites and prion proteins, as well as the presence of food allergens.
3. undrestand through real case studies the procedure of risk analysis, which is aiming to identify, evaluate, prevent or manage the chemical or biological hazzards
Course Content (Syllabus)
Chemical and biological risks, Risk analysis, case studies on current issues that are of international scientific interest
chemical hazzards, biological hazzards, food, risk analysis