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Unit Code: EVH841

Unit Name: Risk Management for Food Safety

Description: This course has been designed for students to gain in-depth knowledge of the dynamics of globalization of food trade and the consequent risks of emerging and re-emerging foodborne diseases occurring worldwide.

Learning Target Outcomes: On successful completion of this course, the students will be able to: 1.Apply scientific principles, concepts and procedures concerning microbial food safety. 2. Demonstrate comprehension of international agency strategies for food risk assessment. 3. Create risk management strategies that can be adopted as a National Guideline. 4. Synthesize the risk that foodborne pathogens pose to human health. 5. Draw associations between microbial agents and foodborne illness. 6. Design public health surveillance of foodborne disease outbreaks.

Prerequisite: Minimum Entry Requirement.

Prerequisite Sentence: N/A

Credit Point: 20

Offered In: Semester 1,2