Nutrition and Health: Food Safety
Are you ready to start learning about the effects of food processing, the shared responsibility in the food chain and the prevention of food poisoning/intoxication? This course will make you familiar with pertinent risks which hardly receive attention and with some myths that scare the public but harm no one! By completing this course, you will have the necessary tools to better weigh and interpret the information about food safety yourself.
Intermediate
FOOD
-
Module 1: Hazards and Risks in the Modern Food Chain5Lessons · 31 min
-
Introduction Module 1.mp4
-
Summary Content Module 1
-
Hazards vs Risks
-
Questions to Practice10 xp
-
Additional Information
-
-
Module 2: Interpretation of Risks, Probability and Relevance7Lessons · 41 min
-
Introduction Module 2
-
Synopsis
-
Reporting Risks
-
DALY Calculations
-
Differences between Significance and Relevance
-
Closing Module 2
-
Additional Information
-
-
Module 3: Micro-Organisms in Food; Good, Bad and/or a Nuisance?16Lessons · 1 hr 14 min
-
Introduction Week 3
-
3.1.2 Synopsis
-
Micro-Organisms: Ubiquitous, Good, Bad and Spoiling ones
-
Expert View
-
Myth of the Week
-
Before 1900
-
After 1900
-
Pasteur with Public Private Partnership
-
Characteristics of Organisms
-
Shelf Life Date
-
E. coli
-
GMO's
-
RIKILT (Additional Information)
-
Closing Module 3
-
Answering Myth of the Week
-
Additional Information
-
-
Module 4: Qualitative and Quantitative Principles Food Safety of Chemicals, Incomplete section12Lessons · 56 min
-
Introduction Module 4
-
Synopsis
-
Avoidable and Unavoidable Hazards
-
Genotoxic Versus Non-Genotoxic Chemicals
-
Important Genotoxic Carcinogens in the Food Chain
-
Myth of the Week
-
Dose Response Curve: Presence vs. Absence of a Threshold
-
BMD Modelling
-
BMD Tutorial
-
Alternative to Animal Testing
-
Closing Module 4
-
Answering Myth of the Week
-
-
Module 5: Toxicological Risk Assessment12Lessons · 1 hr 8 min
-
Introduction
-
Synopsis
-
Risk Assessment Framework at a Glance
-
Questions to Practice10 xp
-
Risk Assessment of Non-Genotoxic Chemicals
-
Examples of Risk Assessment of Non-Genotoxic Chemicals
-
Questions to Practice10 xp
-
Myth of the Week
-
Risk Assessment of Genotoxic Carcinogens
-
Examples of Risk Assessment of Genotoxic Chemicals
-
Closing Module 5
-
Answering Myth of the Week
-
-
Module 6: Microbiological Risk Assessment14Lessons · 1 hr 12 min
-
Introduction
-
Microbial Risk Assessment
-
Contamination Routes
-
How Many Cells Will Make You Ill?
-
How Bacteria Grow
-
Principles of Exponentional Growth as Function of Temperature
-
Tutorial in Excel: 10log Numbers
-
Recap: Is Spoiled Food Unsafe?
-
Foodborne Pathogenic Microorganisms and Natural Toxins Handbook
-
Myth of the Week
-
Microbiological Sampling
-
Examples of Risk Assessment: Bacteria in Hamburger
-
Closing Module 6
-
Answering Myth of the Week
-
-
Module 7: Ways to Reduce Risks in Food9Lessons · 34 min
-
Introduction Week 7
-
Regulation and Control: The Role of the Government and Control Institutes
-
Classical Inactivation Techniques
-
Negative Effects of Heating
-
Myth of the Week
-
Hygiene and Good Manufacturing Practices
-
Cooling, Keeping Hot, and Freezing
-
Fridge Experiment
-
Closing Module 7
-