HACCP and risk analysis: assessment, management and communication of risks and hazards related to food; Foodborne diseases; food consumption; The right to food; national and international food policies; Food sustainability
slides of the lectures; articles of recent literature
Learning Objectives
to develop knowledge and management skills on the main food and nutrition risks and hazards; about the dynamics of the globalization of production, distribution and supply chains; on national and international food policies and food sustainability
Prerequisites
Teaching Methods
lectures; discussions with the students
Further information
Type of Assessment
oral exam; project works
Course program
Control and self-control of the food chain: the HACCP system; risk analysis: assessment, management and communication of risks and hazards related
to food; Foodborne diseases; food consumption and food needs; The right to food; national and international food policies; Food sustainability; food and nutrition in times of crisis; food marketing; Life cycle assessment in the evalutation of the impact of food production and foodstuffs