Course Details in 2021/22 Session

Module Title	Chemical Contamination of Food and Water
School	Chemical Engineering
Department	Chemical Engineering
Module Code	04 26439
Module Lead	Dr Amir Anvarian
Level	Masters Level
Credits	10
Semester	Semester 2
Pre-requisites
Co-requisites
Restrictions	None
Contact Hours	Lecture-30 hours Guided independent study-70 hours Total: 100 hours
Exclusions
Description	The students will learn about the importance and effects of the major classes of chemical contamination in food and drinking water. Additionally, students will be made aware of a) sources of contaminants, b) methods of treatment of food and water and c) the importance of contaminants in food relative to other uptake pathways. Legally accepted chemical additives will also be considered in this module
Learning Outcomes	By the end of the module students should be able to: Describe the major sources of chemical contamination of foods, including: allergens myco-toxins common pollutants such as PCB’s and dioxins Explain and discuss their effects, identification and management Evaluate the relative importance of food compared to other exposure pathways. Have a knowledge of methods of treatment and accepted EU standards of chemical contaminants in food and water Evaluate the addition to food of legally accepted chemical additives such as colours
Assessment	26439-01 : Case Study : Coursework (100%)
Assessment Methods & Exceptions	100% course work comprising one 3000 word essay or equivalent
Other	None
Reading List