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Curricular information is subject to change
On completion of this module students will be able to:
• Describe the food safety management in the context of the globalisation of the Food Supply
• Describe key food safety issues and management strategies across the food chain.
• Demonstrate knowledge of key Food Hygiene Regulations from the EU, US and other key global regions.
• Understand the role of various stakeholders including national food safety authorities and the food industry in food safety process
Overview of Food Safety Management
Food Safety – Physical Hazards
Food Safety – Chemical and Microbial Hazards
Food Safety – Allergens
Quality Control Systems for Food Safety
Quality Control Systems and Water Quality
Supply chain & Sustainability: DNA Fingerprinting, Novel analysis techniques
Novel Analysis Techniques: Alternatives to Conventional Food Processing
SAFE : A Case Study: Genomic Fingerprinting in action
Student Effort Type | Hours |
---|---|
Lectures | 20 |
Specified Learning Activities | 15 |
Autonomous Student Learning | 170 |
Online Learning | 15 |
Total | 220 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Assignment: A powerpoint presentation with accompanying voiceover | Throughout the Trimester | n/a | Standard conversion grade scale 40% | Yes | 80 |
Continuous Assessment: Two MCQs will be presented throughout the module - one after week and the other after week 10. The MCQs are worth 2 x 10% of the final grade | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 20 |
Resit In | Terminal Exam |
---|---|
Autumn | No |
• Feedback individually to students, post-assessment
Feedback will be given once assignments are graded. A general comment, followed by areas of excellence and areas of improvement.
Name | Role |
---|---|
Dr Emma Feeney | Lecturer / Co-Lecturer |
Dr Daniel Hurley | Lecturer / Co-Lecturer |
Dr Fiona Lalor | Lecturer / Co-Lecturer |
Mrs Angela Brennan | Tutor |