Year 2, Term 3

Credits: 6

Hours: 75

lectures: 35
seminar exercises: 10
seminars: 20
field work: 10

Syllabus:

• I. Definition of the concept of food safety in hazards in the food chain; Integral approaches for assuring safety in the food chain (TQM, Good Practices, ISO, HACCP etc.); Establishment and management of food safety systems; Food safety legislation (national, European, Codex Alimentarius); Tracing and tracking in the food chain (methods, techniques, markers, safety and authenticity of foods).
• II. (Micro)biology hazards and their control for assuring safety of food production; Microbial food-borne pathogens – Methods of detection detection and quantification;  Risk assessment on the basis of ecology and epidemiology of food-borne pathogens; Food safety and microbial stress response; Problem of the increasing microbial resistance to physico-chemical stresses;
• Biological preservation and food safety. Fermented foods, probiotics, prebiotics.
• Biotechnological risks and their control for assuring safety of food production;
• Genetically modified organisms and food safety – Risks, methods of detection and quantification;
• Physico-chemical hazards and their control for assuring safety of food production; Antibiotic resistance of microorganisms in the food chain; Chemical food preservatives- antimicrobial activity and chemical risks; safety of  physico-chemical ways of food preservation (classical and alternative thermal processing, electromagnetic waves in food preservation, etc.
• Nutritional aspects of food safety;
• Nutritional composition of foods, nutritional value, assessment of nutritional intake and safety of food/nutrition; Functional foods; Nutraceuticals;
• Alergies and alergens in foods (of plant, animal and microbial origin, adnitives as alergens, etc.).

Assessment:

• Active participation on the lectures, seminar exercises and at field work;
• Preparation of written seminar and its oral presentation;
• Written exam

Reading list:

• Food Safety Hanbook. Schmidt R.H., Rodrick G.E.(ur.), New Yersey,  Wiley Interscience, 2003, 850 str. (selected chapters), ISBN 0-471-21064-1.
• Understanding Pathogen Behaviour. Virulence, Stress Response and Resistance. Griffiths, M. (ur.). CRC Woodhead Publishing, 2005. 448 str.
• Microbial Stress Adaptation and Food Safety. Yousef, A.E., Juneja V.K. (ur.). CRC Press, 2003. 369 str.
• Priročnik za postavljanje in vodenje sistema HACCP. RASPOR, Peter (ur.). Ljubljana: Slovenski institut za kakovost in meroslovje: BF, Oddelek za živilstvo, 2002, 597 str. ISBN 961-6443-01-1.
• Varnost živil. Zbornik 22. Bitenčevih živilskih dnevov, Radenci 2004. Biotehniška falkulteta, Oddelek za živilstvo, 2004, 513 str. ISBN 961-6333-33-x
• Sledljivost živil. Zbornik 23. Bitenčevih živilskih dnevov, 2004. Biotehniška falkulteta, Oddelek za živilstvo, 2004, 340 str.ISBN 961-6333-40-2 (selected chapters).
• Mikrobiologija živil živalskega izvora. BEM, Zaviša (ur.), ADAMIČ, Jelisava (ur.), ŽLENDER, Božidar (ur.), SMOLE MOŽINA, Sonja (ur.), GAŠPERLIN, Lea (ur.).. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo, 2003. XVI, 702 str., ilustr. ISBN 961-6333-31-3. [COBISS.SI-ID 127793152]