FBMFRA-Risk Analysis in the Food Chain

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Terms in which taught: Spring term module
Non-modular pre-requisites:
Modules excluded:
Current from: 2019/0

Module Convenor: Dr Nikos Mavroudis

Email: nikos.mavroudis@reading.ac.uk

Type of module:

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.

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:

  1. describe the key elements of risk analysis and explain the reasons for their application to the control of food safety hazards

  2. undertake risk assessment activities

  3. recommend appropriate risk management options and 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, risk management and risk communication issues are applied to a current problem in the food chain (e.g. aflatoxin in nuts, antibiotic residues in seafood, mercury contamination in fish). The groups will give a presentation to the class.

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. The module concludes with group presentations.

Contact hours:
  Autumn Spring Summer
Lectures 12
Seminars 3
Tutorials 5
Guided independent study:      
    Wider reading (independent) 51
    Preparation for presentations 25
    Preparation for seminars 4
Total hours by term 0 100 0
Total hours for module 100

Summative Assessment Methods:
Method Percentage
Oral assessment and presentation 100

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Assessment schedule:

•Group Presentation: in Spring Term Week 11. (100%)

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

Assessment requirements for a pass:
50% overall

Reassessment arrangements:

Resubmission of coursework.

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: 13 May 2019


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