FBMFRA-Risk Analysis in the Food Chain

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2016/7

Module Convenor: Dr David Jukes

Email: d.j.jukes@reading.ac.uk

Summary module description:
Using international guidance on the application of risk analysis to food, the module examines the separate components of risk analysis and how these have become incorporated into current food control systems. A major element of the module is a problem-based learning task in which groups of students apply risk analysis principles to a current food safety concern.

Aims:
The module aims to provide students with an understanding of the components of risk analysis and an ability to use these components in the management and maintenance of the food chain to ensure the provision of safe food to consumers.

Assessable learning outcomes:
On successful completion of the module students will be able to:
•describe the key elements of risk analysis and explain the reasons for their application to the control of food safety hazards
•undertake risk assessment activities, identify appropriate risk management options and develop suitable risk communication strategies

Additional outcomes:
Students will have enhanced group working skills and presentational skills.

Outline content:
Introductory lectures describe the key elements of risk analysis as applied to the food chain. The development of risk analysis in put into the context of past and current issues in the food chain (e.g. BSE/CJD and GM food). Students then, working in groups of 3-5, undertake a problem-based learning exercise where risk assessment and risk management issues are applied to a current problem in the food chain (e.g. aflatoxin in nuts, antibiotic residues in seafood, mercury contamination in fish). Following the submission of a group report, the groups then give a presentation to the class. Finally students do an individual risk communication exercise, linked to their group study.

Global context:
The material covered in this module is relevant to the application of risk analysis in any part of the global food chain. The examples chosen are always of an international nature relating to known hazards which might be found in any country. Students will use international guidance to tackle their specific food problem.

Brief description of teaching and learning methods:
The module consists of a short series of introductory lectures followed by a problem based learning group exercise. Tutorials are provided to help guide the group work during its development. A lecture on risk communication is given once the group task has been submitted. The module concludes with group presentations.

Contact hours:
  Autumn Spring Summer
Lectures 12
Seminars 3
Tutorials 5
Guided independent study 60 20
       
Total hours by term 80.00 20.00
       
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written exam 0
Written assignment including essay 40
Report 50
Oral assessment and presentation 10

Other information on summative assessment:
Assessment schedule:
•Group Report: submitted by the end of Autumn Term Week 8. (50%)
•Group Presentation: in Autumn Term Week 11. (10%)
•Risk Management (Implementation Plan) including Risk Communication (Press release): submitted by the end of Spring Term Week 2. (40%)

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Length of examination:
None

Requirements for a pass:
50% overall

Reassessment arrangements:
Written examination (2 hours) during the University re-examination period in August.

Additional Costs (specified where applicable):
1) Required text books:
2) Specialist equipment or materials:
3) Specialist clothing, footwear or headgear:
4) Printing and binding:
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 21 December 2016

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