Nutrition and Health: Food Risks

Payment
Обучение бесплатное
Certificate
Сертификация платная
Duration
4 месяца
О курсе

Everyday reports of food scandals and recalls are published. One day it's scary bacteria in meat, and another day it's dangerous pesticides in fruits. According to some, meat needs to be cooked well to prevent food-borne illness while others warn not to heat food to prevent the formation of poisonous substances.

Many consumers worry about the conflicting and confusing messages about food hazards

This nutrition and health course will teach you about the hazards associated with food and give you the tools to assess and quantify the dangers they can present. You will learn the effects of food processing, the shared responsibility in the food chain and the prevention of food poisoning/intoxication. After this course, you will be able to differentiate what is a food myth vs. an actual risk. Finally, you will gain a contemporary view of how different risks can be weighed in a scientific way.

Программа
Nutrition and Health: Food Risks
Learn about bacteria, pesticides and health hazards present in food.
Nutrition and Health: Food Risks
Learn about bacteria, pesticides and health hazards present in food.
Что Вы изучите?
  • Overview of food hazards
  • Elementary knowledge on microbiological and toxicological risk analysis
  • How to better interpret the information overload about hazards in food
  • Why zero hazard does not exist
  • Ways to reduce hazards in food
Лекторы
Ivonne M.C.M. Rietjens
Ivonne M.C.M. Rietjens
Full Professor in Toxicology Wageningen University & Research
Professor Ivonne M.C.M. Rietjens is full professor in Toxicology and head of the division of Toxicology at Wageningen University (WU), The Netherlands. She is a member of many national and international advisory committees for risk assessment of chemicals. She is an elected member of the Royal Netherlands Academy of Arts and Sciences (KNAW) and has been chairman of the Dutch Society for Toxicology (NVT). From 2003 till 2014 she has been member and chairman of various Panels and working groups of the European Food Safety Authority (EFSA) and member of the Senate Commission on Food Safety from the Deutsche Forschungsgemeinschaft (DFG)(Germany). At present she is member of Dutch Health Council, the Dutch Expert Committee on Occupational Standards (DECOS) and the FEMA Expert Panel (USA). She is member of the Scientific Advisory Board of the National Institute of Public Health & Hygiene (RIVM), member of the Board of trustees of the ILSI (International Life Sciences Institute) Research Foundation, member of the Scientific Advisory Committee of ILSI Europe and member of the EU Scientific Committee on Occupational Exposure Limits for Chemical Agents (SCOEL). She has broad experience in both doctoral and post-doctoral teaching in Food Safety.
Marcel H. Zwietering
Marcel H. Zwietering
Full Professor in Food Microbiology Wageningen University & Research
Professor Marcel H. Zwietering has been full professor in Food Microbiology at Wageningen University (WU), The Netherlands, since 2003. Before that time he worked with Danone in France for five years, and worked as associate professor at Wageningen University, where he also obtained his PhD degree. Next to teaching and research he is a member of several national committees (like the Health Council of the Netherlands and the Committee on Safety Assessment of Novel Foods), and advisory boards ( of the RIVM and the Dutch Food Safety Authority) and member, chair, or vice-chair of many international committees (IAFP, ICPMF, ILSI-Europe, ICMSF). Furthermore he frequently serves as expert in scientific panels (ILSI, FAO/WHO, EFSA, Codex working groups) and as scientific advisor for food industries and public organisations. Marcel is Editor of the International Journal of Food Microbiology, and member of the Editorial board of the Journal of Food Protection and the International Journal of Microbiology.
Martine Reij
Martine Reij
Assistant Professor in the Laboratory of Food Microbiology Wageningen University & Research
Dr. Martine Reij is assistant professor in the Laboratory of Food Microbiology at Wageningen University. She received her MSc and PhD from the same university in 1991 and 1997, respectively. Her research focuses on tracing harmful bacteria in the food chain.
Jochem Louisse
Jochem Louisse
Assistant Professor in the Division of Toxicology Wageningen University & Research
Dr. Jochem Louisse is Assistant Professor in the Division of Toxicology at Wageningen UR. He is both a Dutch and European Registered Toxicologist (ERT). He received his MSc in Biology and PhD in Toxicology from Wageningen University in 2007 and 2012, respectively. His research focuses on the development of non-animal test methods to perform toxicity studies. He does so, by developing human cell-based models combined with computer modelling.
Jonathan Nicolas
Jonathan Nicolas
Postdoctoral fellow in the Division of Toxicology Wageningen University & Research
Dr. Jonathan Nicolas is Postdoctoral fellow in the Division of Toxicology at Wageningen UR. He received his MSc from the University of Western Brittany (France) and PhD from Wageningen UR in 2011 and 2015, respectively.
Платформа
EdX
Эта платформа предоставляет все курсы бесплатно. Авторами выступают топовые университеты и корпорации, которые стараются удерживать стандарты качества. За несоблюдение дедлайнов, невыполнение домашнего задания студенты теряют баллы. Как и в других платформах, лекционные видео чередуются с практическими заданиями. Обучение проводится на английском, китайском, испанском, французском и хинди.