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HU Credits:
2
Degree/Cycle:
2nd degree (Master)
Responsible Department:
Nutritional Sciences - International Prog.
Semester:
2nd Semester
Teaching Languages:
English
Campus:
Rehovot
Course/Module Coordinator:
Dr. Zippora Gerson
Coordinator Office Hours:
By appointment via email
Teaching Staff:
Mr. tonny kiyimba
Course/Module description:
Lectures covering toxic factors and biological factors in foods that endanger human welfare.
Course/Module aims:
To provide knowledge on factors considered to be food safety hazards
To verify the origin of food hazards, their activity, analytical identification and prevention through food production system.
Learning outcomes - On successful completion of this module, students should be able to:
Identify biological and chemical hazards in different food items
Recognize the importance of suitable food legislation and its implement
Recognize the meaning of food labeling
Attendance requirements(%):
100
Teaching arrangement and method of instruction:
Lectures
Course/Module Content:
Biological Hazards: viruses, bacteria, protozoa, worms
Chemical hazards: pesticides, heavy metals, mycotoxins, food additives, cyanides, histamine, alkaloids.
Food intolerance: enzymatic, allergies
Food legislation and labeling
Required Reading:
-
Additional Reading Material:
1. Codex Allimentarius, The Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme
2. Hygiene in Food Processing, 2003, H. L. M Lelieveld et al.(Editor. Publisher: Woodhead Publishing Ltd. E book
Grading Scheme :
Additional information:
100% Projects presented both orally and in written format.
Participants are asked to bring a few packed (and labeled) food items from their home countries.
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