Through informative lectures and student exercises, this course provides information necessary to ensure good practices in food production, processing, transportation, and storage. It will deals with the microbiological hazards and the physical, chemical, and biological food contaminants. The course covers the important risk-causing microorganisms in Food including bacteria, yeasts and molds and their characteristics as well as their entrance into food. The course also discusses physical hazards such as glass and metal and their removal, important chemical contaminants including mycotoxins, persistent organic pollutants, heavy metals, food allergens, as well as prions and debates about genetic modified organisms. The course discusses food borne diseases, either infections or intoxications, caused by microorganisms and gives information about contamination, preservation, spoilage, and the chemical changes produced by microorganisms in constituents of foods. The course teaches hazard analysis and critical control points principles and their implementation.
Because of its new introduction and the great variability in such course syllabi across the different universities, the course will be taught for 3 years with annual revision and modifications, and will be finally assessed after this period.