Print Syllabus

Syllabus

LV0135 Food law and quality management, 7.5 Credits

Livsmedelslagstiftning och kvalitetsledning

Subjects

Food Science

Education cycle

Master’s level

Modules

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

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements
Master’s level (A1N)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to:

- 120 credits at first-cycle level
- 60 credits Food science
- 5 credits Microbiology
- English 6

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.

Grading form

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.

Formats and requirements for examination

• approved participation in compulsory components

• approved written assignments

• approved written and oral presentations

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Responsible department

Department of Molecular Sciences