BiosecurityLaajuus (5 cr)
Code: 8B00DA93
Objective
The students can describe the background of microbial and chemical risks, toxins and residues in primary products. They can define the most important preventive measures taken in primary production. They can describe legislative and other measures taken in primary production to ensure biosecurity.
Content
- microbial and chemical risks in primary products
- toxins and residues in primary products
- principles of biosecurity
- legislation and voluntary control programs
- own-checking, documentation and inspections in primary production
Assessment criteria, satisfactory (1)
The students can define the most important sources of microbial risks and residues in primary products. They can describe the most important preventative measures taken in primary production to avoid these problems. They can name the most important legislative measures taken to ensure biosecurity in primary production.
Assessment criteria, good (3)
The students can present most of significant sources causing risks in food safety of primary products. They can carry out practical preventative measures and documentation needed for verifying food safety. They can describe how food safety of primary products is promoted by legislation and authorities.
Assessment criteria, excellent (5)
The students can make a comprehensive summary of different factors causing deficiencies in food safety of primary products. They can combine the specific problem of food safety with essential biosecurity measures or other action needed. They can make a summary about the documentation and other own-checking measures taken in primary production. They can describe a wider picture of administrative measures ensuring biosecurity of primary production.
Enrollment
22.04.2024 - 09.10.2024
Timing
21.10.2024 - 18.12.2024
Credits
5 op
Teaching languages
- English
Degree programmes
- From Field to Fork
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Teija Rönkä
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
IEPFF24FFrom Field to Fork
Objective
The students can describe the background of microbial and chemical risks, toxins and residues in primary products. They can define the most important preventive measures taken in primary production. They can describe legislative and other measures taken in primary production to ensure biosecurity.
Content
- microbial and chemical risks in primary products
- toxins and residues in primary products
- principles of biosecurity
- legislation and voluntary control programs
- own-checking, documentation and inspections in primary production
Materials
Dewulf, J., & Van Immerseel, F. (2020). Biosecurity in Animal Production and Veterinary Medicine: From principles to practice. CABI.
Other material shown and produced by teacher.
Teaching methods
Lectures
Assignments
Student workload
Totally 130 h.Lectures 60 h, independent studies 70 h.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The students can define the most important sources of microbial risks and residues in primary products. They can describe the most important preventative measures taken in primary production to avoid these problems. They can name the most important legislative measures taken to ensure biosecurity in primary production.
Assessment criteria, good (3)
The students can present most of significant sources causing risks in food safety of primary products. They can carry out practical preventative measures and documentation needed for verifying food safety. They can describe how food safety of primary products is promoted by legislation and authorities.
Assessment criteria, excellent (5)
The students can make a comprehensive summary of different factors causing deficiencies in food safety of primary products. They can combine the specific problem of food safety with essential biosecurity measures or other action needed. They can make a summary about the documentation and other own-checking measures taken in primary production. They can describe a wider picture of administrative measures ensuring biosecurity of primary production.
Assessment methods and criteria
Active participation
Approved assignments
Exam