This course aims to enable students to design a HACCP plan to be implemented in food industries by following the 12 steps HACCP as defined by the Codex Alimentarius Commission. The course is appropriate for students studying food science, food technology, fishery, animal science, or those majoring in agricultural tecology. As a prerequisite for this course, students should have completed the following courses or courses equivalent to Food Microbiology and or Food Safety, Food Chemistry, Food Process Engineering.
After having attended the module "Principles and methods of food authenticity", students will have a deeper understanding of the food authenticity issue in general.
In particular, they will be acquainted with what food authenticity is about; they will be able to orientate themselves within the European legislation regulating the determination of authenticity in some groups of foodstuffs (olive oils, wines, diary products, honey, cereals and cereal products, etc).
Students will also gain an in-depth insight into some of the most common validated methods that are currently used to determine the authenticity of foodstuffs.
Students will be also introduced to some of the most promising emerging techniques that are currently used in food authenticity, that is, PCR, Nitrogen Stable Isotope Analysis (NSIA), NMR, etc.
- Teacher: Francesca Melini
This Halal Foods and Regulation course is designed to provide students with cognitive knowledge and understanding of halal aspects in relation to the halal principles, regulation and food production in industrial level.
This course covers the importance of halal foods in the perspective of consumer's protection and food trade, the principles of halal (lawful) and haram (unlawful) in Islamic law, especially related to foods, Islamic law cited in the Quran and Hadiths that are relavant to foods, national and international regulation related to halal food production, principles of halal food production and its critical control point, halal certifying body, process of halal certification and labeling, and principle of halal assurance system.
After successful completion of the course, the participants have knowledge on mechanisms and methods of cleaning and sanitation and are able to validate cleaning efficacy.