Course contents:

The course will allow student to identify hazards and to discuss how processing, distribution and consumer handling will influence safety and health effects of aquatic food. Relevant biological and chemical hazards in aquatic food are presented including pathogenic bacteria, viruses, parasites, aquatic biotoxins, histamine/biogenic amines and industrial and environmental contaminants. Quantitative microbial ecology, mathematical modelling and software are included for evaluation and management of hazards during processing and distribution of aquatic food to the end-consumers. Functional aquatic food components (omega-3 fatty acids, vitamin D, proteins/peptides, taurine, selenium, iodine, chitosan, antioxidants, polysaccharides, macro algae) and their beneficial human health effects are presented and evaluated in relation to regulations, health claims and risk benefit analysis.

The course include-learning with webinars and it is important that students have access to Internet and can be reached by e-mail.

Prerequisites

Bachelor degree in for instance engineering, biology, chemistry, food, animal husbandry, aquaculture, fishery.

Learning outcomes

A student who has met the objectives of the course will be able to:

Describe basic concepts of aquatic food risk analysis.
Apply the HACCP system for safety management of aquatic food.
Describe human health benefits of aquatic food consumption.
Evaluate and compare risks and human health benefits of aquatic food consumption.
Explain human health benefits of specific functional aquatic food components.
Analyse data from database about aquatic food-borne diseases outbreaks
Apply predicative microbiology software to evaluate microbial hazards in aquatic foods
Review and analyse data in a synthetic report
Critically analyse "hot topics"related to safety and health of aquatic foods