Biosecurity (5 cr)
Code: 8B00DA93-3004
General information
- Enrollment
- 22.04.2025 - 03.09.2025
- Registration for the implementation has begun.
- Timing
- 25.08.2025 - 14.12.2025
- The implementation has not yet started.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Unit
- SeAMK Food Processing and Biotechnology
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- English
- Degree programmes
- Bachelor of Engineering, Agri-food Engineering
- Teachers
- Anna Tall
- Teija Rönkä
- Groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
- Course
- 8B00DA93
Evaluation scale
1-5
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
Exam schedules
Exam in December 2025. Retake exams in January 2026 and February 2026, all in classroom and written on paper.
Student workload
Totally 130 h.Lectures 60 h, independent studies 70 h.
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.
Further information
It is obligatory to be present at student presentations (announced in the beginning of the course; first ones weeks 40 and 43).