Programme And Module Handbook
 
Course Details in 2021/22 Session


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Module Title Chemical Contamination of Food and Water
SchoolChemical 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 : Essay : Coursework (100%)
Assessment Methods & Exceptions 100% course work comprising one 3000 word essay or equivalent
Other None
Reading List