Kaisa_2012_3_photo by Veikko Somerpuro

7.1.2020 at 08:00 - 27.1.2020 at 23:59


Thu 6.2.2020
12:00 - 16:00


The course is compulsory in the Food Safety study module and optional for other master’s students with bachelor level knowledge in chemistry.

Knowledge in chemistry is recommended.

After completing the course the student understands the main chemical risk factors related to food and environmental. Students have the basic knowledge about the currents trends of chemical hazards and are able to estimate the relevance of the chemical hazards to the food production chain.

Master studies, period II

Chemical hazards: structures, reactivity, analytical methods, occurrence in foods or feeds. Significance for human health i.e chemical safety occurrence, dietary intake. Environmental aspects. Basics and introduction food control system and rapid alert system (RASFF). Persistent organic pollutants POPs, harmful heavy metals, effect of food processing, natural harmful components, food irradiation and radioactive residues.

Lecture materials in Moodle.

Examination, graded using a scale of 0-5.

Course includes a visit to Finnish Food Safety Authority EVIRA. Kurssin voi suorittaa myös suomen tai ruotsin kielellä.

Contact teaching 40 h, self study 92 h

Velimatti Ollilainen

Replaces the course 871072 Elintarvikkeiden kemialliset vaarat 5 cr.