Course Content (Syllabus)
This course will introduce students to the fundamentals of Food Quality Control and Assurance as well as current topics and concerns in the food industry. Lectures include Introduction to Food Safety and Quality, Food law, Food hazards (biological, chemical, physical), Methods for controlling of pathogenic and spoilage microorganisms in foods, Quality and Safety management systems (HACCP, ISO 9001, ISO 22000, BRC. IFS, EUREPGAP) in the Food Industry, Food Labeling, Novel tools in food quality and safety control: Quantitative Microbiology and Risk Assessment, Introduction to Food Quality.
ood Law, Food Hazards, Food Safety and Qualtiy Management, Food Labeling