Food Safety and Regulation
Description
Within this course students will gain insight into: - basic European food law and directives related to additives, contaminants, hygiene, novel foods, labelling, packaging material in contact with food and veterinary aspects of food production - Belgian food law: general aspects, Belgian organisations, translation of European law to the Belgian context - existing international organisations involved in the domain of food law (eg Codex Alimentarisius, WTO) . The students will gain insights regarding the different aspects of food safety (risk assessment, toxicological aspects and HACCP).
Preview the 5 closest equivalencies already indexed in our system
E03Z5A has possible credit equivalents including R0382 at Laurea University of Applied Sciences.