Aim

Formed key competencies

Learning outcomes

Mastering the legal framework related to safety fundamentals agricultural raw materials and food; acquisition of necessary theoretical knowledge and practical skills in the field of safety and control agricultural raw materials and food; developing students' skills and skills in working with regulatory documents.

Ability to assess technological risks when introducing new food technologies;use the knowledge gained to form a judgment on the chemical and physical safety of food products;discuss and identify environmental food safety issues; possess knowledge of the technology of using food additives and genetically modified products

Analyze and assess the degree of risks and determine measures to ensure the safety of new technologies and products being developed

№

Minor Courses

Description

Fundamentals of food safety and HACCP principles

Quality systems. Food quality management based on HACCP principles. Food safety management systems requirements for organizations involved in the food production chain.  Main activities of the Codex Commission Alimentarius.

       2.

Physical and chemical hazards of food products

Chemical safety of products. Classification and characteristics of pollution from the external environment. Food additives, classification and their effect on the human body. Physical hazards. Electrical, magnetic and electromagnetic safety. Acoustic and vibration safety, mechanical safety, thermal and fire safety.

      3.

Genetically modified organisms and food safety problems

Production and use of genetically modified organisms (GMOs). Problems of the safety of the use of GMOs. International and state regulation of food safety of GMOs. Sources of risks in the production and use of GMOs. Control and regulation of activity in the production and use of GMOs