Course: Nutrition & Health
Course Provider:
Wageningen University
Course Duration:
"8 weeks 6–8 hours per week"
Course Instructors:
"Ivonne M.C.M. Rietjens
Marcel H. Zwietering
Martine Reij"
Description:
"7 modules
1. Hazards and risks in the modern food chain
2. Interpretation of risks, probability and relevance
3. Microorganisms in food: good, bad and/or a nuisance
4. Qualitative and quantitative principles food safety of chemicals
5. Toxicological risk assessment
6. Microbiological risk assessment
7. Ways to reduce risks in food"
Course Link: