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CH9220: Food Standards – in Food Production and Trade 


 

Learning Objective

This course provides an introduction into the principles behind, as well as the different existing national and international systems for food safety, food control and food standard setting. The increasing globalisation of the food trade, changing consumption patterns, the intensification of agriculture, increasing travel and tourism, and new types of production and manufacturing systems are just some of the trends that are having a serious impact on food production and food safety in many countries. At the same time, a number of existing and new food safety hazards are of increasing concern and new pathogens are frequently emerging and being transferred from animal to human populations, primarily through food. These new challenges are best dealt with in new regulatory frameworks; these frameworks and their background will be explained and described.

Major theoretical topics of the course include:


 

·     Risk Analysis as the basis for food standards

·     Risk Assessment – Chemical and Microbiological Hazards           

·     HACCP – A standardized system for Hazard Control in food production

·     Key international and national Food Safety Policies

·     ONE HEALTH – Farm-to-Table – Managing risks in the full food production chain

·     ASEAN Food Safety Policy and a future ASEAN Regulatory Food Safety Framework

·     Singapore Food Standards and Food Control System       

 

 

Content


 

Introduction to Food Production, Food Control and Food standard setting. Description of the Risk concept as well as international food policy based on the Risk Analysis framework and the HACCP (Hazard Analysis Critical Control Points) principles for industrial own control. Explanation of the holistic One Health concept, combining animal and human disease prevention and the methodology of science-based risk assessment and stochastic modelling as the basis for food safety improvement. Description of ASEAN and Singapore Food Safety Policies and Control systems.


 

The increasing globalisation of the food trade, changing consumption patterns, the intensification of agriculture, increasing travel and tourism, and new types of production and manufacturing systems are just some of the trends that are having a serious impact on food production and food safety in many countries. At the same time, a number of existing and new food safety hazards are of increasing concern and new pathogens are frequently emerging and being transferred from animal to human populations, primarily through food. These new challenges are best dealt with in new regulatory frameworks; these frameworks and their background will be explained and described.


 

A large number of Engineers will be exposed to the use of regulatory systems based on scientific and engineering knowledge. This means that Engineers in a number of areas will be involved in regulatory developments as well as regulatory decisions. It is thus relevant for Engineers to understand the set-up of regulatory systems, such as food safety regulatory systems – both in under to understand the risk assessment background as well as the risk management decisions relevant to mitigate such risks. The food safety regulatory system is relevant in international, regional and national setting and the understanding of such systems will enable a more coherent knowledge base not only related to food production but also to other related areas, including water technology, drug production, chemical engineering etc.

 


 

Division: School of Chemical and Biomedical Engineering (SCBE)


 

Knowledge Domain and Code: Food Technology, Safety and Security


 

Course Coordinator: Prof Joergen SCHLUNDT, Michael Fam Chair Professor


 

Teaching Assistant: Dr Natasha YANG, Research Fellow

 


 

For further information, please contact the Academic (Undergraduate) Office, SCBE_Reg@ntu.edu.sg at the School of Chemical and Biomedical Engineering (SCBE), Nanyang Technological University.

 


​Last updated by Kelyn Seow on 21 September 2018
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