Course Scope: Study of the biological, chemical and physical contaminants of foods influencing food hygiene and safety, and impact on public health.

Course Contents: Microbiological (microbes, microbial toxins) and chemical (toxic compounds) contaminants, sources, impact on human health. Food conservation methods, ultra-high temperature processes, modified atmosphere packaging. Bacterial, fungal and algal toxins. Residual pharmaceutical substances in foods (pesticides, insecticides, antibiotics, additives, preservatives etc): Long-term/short-term impacts on human health. The contaminated environment and impact of food-chain safety and consumer health. Emerging foodborne/waterborne infections, prevention, control, legislation, WHO guidelines. Methods of laboratory detection of microorganisms and microbial toxins.

Teaching method and outcomes: Combination of Lectures and practical training. Acquisition of a thorough knowledge on food microbiology principles, diagnosis, management and prevention of foodborne/waterborne infections and outbreaks.

Hours of training per student: 26

From the 6th Semester

ECTS: 2