FZMR03-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:
Current from: 2019/0

Module Convenor: Dr David Jukes

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

Type of module:

Summary module description:
Ensuring the safety of the food supply is a key requirement for all stakeholders – this includes the primary producers, food manufacturers, distributors and retailers. In addition, governments have a key role in ensuring that food reaching consumers is safe and that adequate controls are applied. The application of risk analysis principles is considered an important tool for achieving this. This module explains the components of risk analysis (risk assessment, risk management and risk communication) and looks at their use and application by the different stakeholders. In particular, through the use of a group exercise built around the activities of a national food control authority and using recommended good practices, students will investigate an actual food risk and develop an appropriate management strategy.

Aims:
The module considers how risk analysis is incorporated into the maintenance of a safe food supply throughout the food chain. It aims to help students recognise how the elements of risk analysis are applied and the role of different stakeholders. By the correct application of these elements, students will be better able to ensure food safety.

Assessable learning outcomes:
describe the key elements of risk analysis

explain how risk analysis is applied in different parts of the food chain

undertake risk assessment activities, identify appropriate risk management options and develop suitable risk communication strategies

Additional outcomes:

Critical evaluation of data from a variety of sources



Effective communication of scientific information in oral and written format with scientific rigour



Debating skills


Outline content:
Introductory distance learning material provided via a virtual learning environment (VLE) will describe the key elements of risk analysis as applied to the food chain and prepare students for the on campus study period. The development of risk analysis is put into the context of past and current issues in the food chain (e.g. BSE/CJD and GM food). The application of risk analysis to different parts of the food chain will be considered. Students, working in groups of 3-5, will 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). This will lead to the submission of a group report and a presentation to the class. After the campus workshops, students will undertake an individual task considering the issue of risk communication either based on their group task or on an issue linked to their employment.

Global context:
The issues discussed and the procedures studied have application universally around the globe. Although largely based on European approaches to risk analysis, they are used internationally.

Brief description of teaching and learning methods:
The module consists of some preliminary distance learning material, a series of lectures and presentations covering different aspects of risk analysis and its application to the food chain. A major component will be a problem based learning group exercise. To conclude, students undertake an individual task.

Contact hours:
  Autumn Spring Summer
Lectures 28
Seminars 36
Guided independent study: 36
       
Total hours by term 100
       
Total hours for module 100

Summative Assessment Methods:
Method Percentage
Written assignment including essay 30
Report 50
Oral assessment and presentation 20

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:
On the final day of the on campus workshops the group presentation will be given and the group report submitted. The individual task will be agreed before the conclusion of the on campus workshop period and will be completed during the following 6 weeks.

Formative assessment methods:

Penalties for late submission:

The following penalties will be applied to coursework which is submitted after the deadline for submission:

where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark;

where the piece of work is submitted more than one calendar week after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.


Assessment requirements for a pass:
A mark of 50% overall in all assessed work.

Reassessment arrangements:

In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work.  Module marks are capped at 50% for passes at 2nd attempt.


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: 8 April 2019

THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

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