Food law and quality management

About this programme

Knowledge equivalent to: - 120 credits at first-cycle level - 60 credits Food science - 5 credits Microbiology - English 6 Registration opens in LADOK on 26 October - please register to confirm your participation. If you have decided not to participate in the course, please cancel your place (via LADOK). Knowing which students will participate in the course helps with planning the labwork and other group tasks. The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest. Knowledge equivalent to: - 120 credits at first-cycle level - 60 credits Food science - 5 credits Microbiology - English 6 Key concepts in food quality management are defined and explored from technological and managerial perspectives. Topics include quality management systems, certification, risk evaluation and risk management, and a focus on application of HACCP (Hazard Analysis and Critical Control Points) for food safety. The basis of law is presented, in particular the formulation of EU and Swedish food law, and Swedish administrative law. Students are challenged to integrate these concepts into specific food production scenarios. Sustainability is discussed as a quality parameter, and “food safety culture” is a platform for exploring how diversity, equality and inclusion in an organisation can impact food safety. International perspectives include globalisation of the food industry, managing safety of imported commodities, and EU regulations.