Course: Food Safety and Quality Chains (3003-411)

Persons:

• Hon.-Prof. Friedrich Schöne (verantwortlich)

Type of Course:

lecture

In-Class Hours Per Week:

4

Contents:

I Dimensions of food safety and quality

1 Food supply in a global and historic view and current food safety and quality demand
1.1 Population, area, yields and food supply on a global scale
1.2 All we come from developing countries: Agriculture and nutrition in the European history
1.3 Simple biological chain - versus agricultural supply chain
1.4 During the last century to more meat, milk and eggs in our food - Change in food habit by higher yields
2 Food safety, i.e. health protection by assessment, evaluation and management of the risks in the chain from primary production to the consumer
2.1. Chemical, microbiological and technological risks in raw material and food and their analysis - baselines of toxicological assessment/evaluation
2.1.1 Natural toxins - endogenous toxins of plant origin, microbial toxins, e. g. from bacteria or mould
2.1.2 Antinutritives (antiproteins, antiminerals, antivitamins)
2.1.3 Contaminants - heavy metals, nitrate, dioxin, residues of pesticides, antibiotics and "hormones", pyrolysis products, e.g. acrylamide, and further processing risks
2.1.4 Food additives
2.1.5 (Allergies and intolerances against certain food components, not treated in this lecture)
2.1.6 (Genetically modified organisms (GMO) as a risk in some markets, not treated in this lecture)
2.2 Food safety network
2.2.1 Standards, rules and regulations by WTO, WHO, FAO, FDA, EU, Germany
2.2.2 Institutions of risk analysis and the included reference groups and laboratories and their main tasks; institutions of risk management
2.2.3 Tasks and responsibilities of primary producers, food processors, food retailers and institutions of food safety control (by government and in the private sector)
3 Assessment and evaluation of food quality (besides the non-negotiable quality in terms of the safety)
3.1 Sensory quality - appearance, structure-consistency, aroma (odour + taste)
3.2 Nutritional quality - macronutrients, digestion, energy of exemplary food, nutrition- related diseases, micronutrients with regard to dietary allowances and to a possible too much, e.g. hypervitaminoses

4 Food quality on the market
4.1 Quality in the chain ? economic position of the operators and responsibilities, product liability, traceability
4.2 Consumer perception of food quality dimensions and consumer advice
4.3 Standard quality which is conformable to (minimum) requirements of legislation; food labelling
4.4 Special quality food (beyond the law level)
4.4.1 Products from quality programmes
4.4.2 Traditional products in the EU which are geographically protected or possess the status "protected origin"
4.5 Functional Food

II Production and safety/quality-chains of food, feed and selected non-food material


5 Grain and grain products
5.1 Grain species and production
5.2 Safety aspects, mainly regarding mycotoxins
5.3 Grading systems
5.4 Bakery products and their quality assessment
5.5 Alcohol from grain, also in the non-food sector ("Bioethanol")
5.6 Legume seeds in human nutrition

6 Oilseeds and oilseed products
6.1 Species and production
6.2 Vegetable oils - quality assessment
6.3 Oil in the non-food sector ("Biodiesel")

7 Roots and tubers - species, production, safety/quality and usage(s)

8 Milk and milk products
8.1 Milk production and nutritional value
8.2 Milk safety/quality on farm level and in the dairy (EU grading system for bulk milk)
8.3 Milk products - cheese and butter
8.4 Milk products with added value by modifying the milk fat and using further milk species (goat and sheep milk)

9 Meat and meat products
9.1 Meat production by farm animals and poultry and nutritional value of meat
9.2 Carcass grading for market-conformable meat and meat products
9.3 Standard and premium quality of fresh meat ? beef, pork, lamb and poultry
9.4 Meat products, mainly sausages of standard quality and of premium quality (specialities of regions, fat-optimized products)

Literature:

Biesalski, H.K. and P. Grimm (2005): Pocket Atlas of Nutrition. Georg Thieme Verlag, Stuttgart, New York, 1. Aufl., 400 pp.
Diamond, Jared: Guns, germs and steel. The fates of human societies. W.W. Norton and Company, New York 1997, 550 pp.
De Vries, J. (1997): Food safety and toxicity. CRC Press, Boca Raton, New York, London, Tokyo, 349 pp.
D´Mello, J.P.F. (ed.) (2003): Food safety. Contaminants and Toxins. CAB International, Oxon, UK and Cambridge, USA, 480 pp.
Du, M. and R.J. McCormick (ed) (2009): Applied Muscle Biology and Meat Science. CRC Press, Boca Raton, 337 pp.
Jensen, R.G. (1995): Handbook of milk composition. Academic Press, Santiago; New York; Boston, 919 pp.
Jongen, W.M.F. and M.T.G. Meulenberg (ed.) (2005): Innovation in Agri-Food Systems. Product quality and consumer acceptance. Wageningen Academic Publishers, rev. edition, 400 pp.
Malcolm, B., P. Sale, B. Leury, S. Barlow (2009): Agiculture in Australia. An Introduction. Oxford University Press, Australia and New Zealand, 2nd edition, 352 pp.
Mann, J. and A.S. Truswell (eds) (2012): Essentials of Human Nutrition. Oxford University Press, 4th rev. edition, Oxford, 695 pp.
Pond, W.G., B.L. Nichols, D.L. Brown (ed) (2009): Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. CRC Press, Boca Raton, 448 pp.
Souci - Fachmann - Kraut / Food composition and nutrition tables. Compiled by Scherz, H. and F. Senser, Med Pharm Scientific Publishers, Stuttgart 2008, 1182 pp.
VanOverbeke, D. (ed) (2007): Handbook of Beef Safety and Quality. The Haworth Press Inc., New York, London, Oxford, 240pp.
Warner, K. and N.A. M. Eskin (1995): Methods to assess quality and stability of oils and fat-containing foods. AOCS press, Champaign, IL, USA, 220 pp.
Wrigley, C., H. Corke, C. E. Walker, ed (2004): Encyclopedia of Grain Science. Elsevier, Amsterdam, Oxford, Tokyo, 3 Volumes

Law texts
CD- ROM: EU Food Law, Behr`s Verlag Hamburg with quarterly update (in German)
EU legislation: http:// europa.eu.int/comm/food/food/index_eu.htm
WHO/FAO standards: http://www.codexalimentarius.net/session26_adopted.stm

Location:

Hohenheim

Module:

• 3003-410 Food Safety and Quality Chains (semi-elective)