LV0135, Food law and quality management, 7.5 Hp
Print syllabus

Syllabus

Finalized by: PN-NJ, 2023-11-14
Valid from : Autumn semester 2024 (2024-09-02)

Level

Second cycle (A1N)

Main field of study

Food Science

Grading Scale

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Course language

English

Entry Requirements

Objectives

Upon successful completion of the course, students will be able to:

• categorise key concepts in quality management and demonstrate how they can be applied in a given food production process;
• explain the principles of HACCP and design a HACCP plan for a given food product;
• summarise and apply relevant parts of food law.

Content

Subject-related content:

Key concepts in food quality management are defined and explored from technological and managerial perspectives. Topics include quality management systems, certification, risk evaluation and risk management, and a focus on application of HACCP (Hazard Analysis and Critical Control Points) for food safety. The basis of law is presented, in particular the formulation of EU and Swedish food law, and Swedish administrative law. Students are challenged to integrate these concepts into specific food production scenarios.

Sustainability is discussed as a quality parameter, and “food safety culture” is a platform for exploring how diversity, equality and inclusion in an organisation can impact food safety. International perspectives include globalisation of the food industry, managing safety of imported commodities, and EU regulations.

Teaching formats:

To further student learning and promote discussion, a variety of methods are used:

• lectures
• laboratory practicals
• group exercises
• assignments
• seminars

The course focuses on the following generic competencies:

• critical thinking
• problem solving
• oral communication
• written communication
• teamwork
• plan and manage time

The following course components are compulsory:

• laboratory practicals
• group exercises
• seminars

Collaboration with the surrounding community takes place through guest lectures from the food industry and regulatory agencies.

Examination Formats and Requirements for Passing the Course

- approved participation in compulsory components - approved written assignments - approved written and oral presentations

Responsible Department/Equivalent

Department of Molecular Sciences

Supplementary information

Module set

Title	Credits	Code
Food law	2.5	0001
HACCP	2.5	0002
Quality management and synthesis	2.5	0003

The Course Replaces

Partly replaces LV0111