Food Safety

Description

LEARNING OUTCOMES K1 L Basic scientific-disciplinary knowledge and comprehension in the field of Bioengineering Technology I1 L Problem analysis and solving I2 L Design and/or development I4 L Ethical behaviour G2 L Communication with engineers and non-engineers G3 L Critical thinking G4 L Working in a team in different roles OBJECTIVES Students will be able to describe the food chain and the interactions between different actors (K1 L ,I4 L ,G3 L ). Students will be able to discuss and apply key elements of relevant legislation (K1 L ,I1 L ). Students will develop a vision of food safety and the key influencing factors for safe food (K1 L ,G3 L ). Students will be able to understand, create and refine an HACCP plan (I2 L , G3 L ). The student will demonstrate an understanding of the need, construction, applications and limitations of systems and standards for quality and safety (K1 L ,I1 L ,G2 L ). The student can broadly describe and evaluate a new or unfamiliar system by structure and content (K1 L ,I1 L ,G2 L ,G3 L ).