Food safety risk assessment

This summary was written in the academic year , including notes from all lectures (+slides), background material from previous courses (+2 factsheets) and information from the PC tutorials. The summary might be updated during the study week and after the exam. You can download an updated summary if it is extended.

After completion of this course students are expected to be able to: - have an overview of the occurrence and characteristics of food-borne pathogens; - debate the effect of processing on the occurrence of toxic compounds and the level of pathogens present; - distinguish host responses to pathogens and their toxins; - discuss the role of gut microbiota in toxicological risks of food-borne chemicals; - compare and apply dose response models; - build models to estimate microbiological and to...