Course
Management of Microbiological Hazards in Foods
Improvement of the knowledge regarding the management of micro-organisms that may compromise the safety of foods.
Background
The seventeenth edition of the international advanced course on Management of Microbiological Hazards in Foods addresses both success stories in food safety and problems remaining to be dealt with as, indeed, foodborne illnesses are a continuing problem worldwide food industry, including primary production, manufacturers, retailers and food service. The roles of different stakeholders, how food safety assurance can be achieved, which problems are to be prevented and in particular what knowledge is essential in managing the production of safe foods will be prominent topics in this course.
Target group
Anyone working or studying in/for a role in academia, industry or government associated to food safety management who wishes to update their knowledge and interact with key experts willing to share their experience. Participants may be graduates in (Food) Microbiology, Food Technology, Food Science, Food Chemistry, Veterinary Sciences or Medicine, as well as in related areas of science or with equivalent expertise.
Course aim
The aim of this course is to further improve the knowledge of course participants regarding the management of micro-organisms that may compromise the safety of foods. With this knowledge they will be better prepared for functions such as food quality and safety assurance, risk management and public health protection.
Course design
The course programme combines lectures, group work on case studies and plenary discussions. The lectures will be given by first-hand experts from academia, industry and government. Background material will be provided during the course for further reading and reference material. Course participants are encouraged to prepare for the life event using distance learning material developed at Wageningen University that can be accessed via internet. Two of the distance learning modules, i.e. food preservation and HACCP, are of particular relevance and successful completion of these modules before the actual course will help participants in the course work. Access instructions are given upon final registration.
Programme topics
- Foodborne hazards to consumer safety
- Food safety in international trade
- Risk Analysis: Risk Management, Risk Assessment, Risk Communication
- Good Hygienic Practices
- Hazard Analysis Critical Control Point
- Hygienic design & engineering
- Microbiological Criteria
- Risk based food safety metrics
- Sampling and Monitoring
- Issue and incident management
- Risk communication in practice
Social programme
On Monday and Thursday evening a course dinner is organised.
Course coordinators
- Prof. Han Joosten and Dr. Martine W. Reij, European Chair in Food Safety Microbiology *
*The European Chair in Food Safety Microbiology is located at the Laboratory of Food Microbiology of Wageningen University. The chair is sponsored by five international food companies: DSM Food Specialties, Groupe Danone, Mondelez, Nestlé, and Unilever. The aim of the chair is to support the education of graduates and post-graduates for food safety management jobs in industry, government, and other relevant organisations.
Other faculty
- Prof M.H. Zwietering, Wageningen University & Research
- Mrs Hui Zhang, Dr Leon Gorris, Unilever Research
- Dr J. Houbraken, CBS-KNAW Fungal Biodiversity Centre
- Dr X. Di, Nestlé Corporate Quality Management
- Dr D. Powell, former professor of food safety and publisher of barfblog.com
- Dr S. Rutjens, National Institute for Public Health and the Environment (RIVM)
- other speakers to be confirmed
Date & duration
The course is scheduled for 6 - 10 March 2017.
Study load
The life event and the two distance learning modules advised as preparatory work, require about 4,5 and 5,5 days respectively. For university students: the study load of this course is 1.4 ECTS credits and successful completion of the two distance learning modules equates to 1.6 ECTS.
Language
The course language will be English.
Contact information
For more information please contact:
The Graduate School VLAG
Mrs. Ingeborg van Leeuwen-Bol
Email: Ingeborg.vanLeeuwen-Bol@wur.nl
Location & accommodation
The course venue is the Conference Centre Hof van Wageningen. On Friday morning 10 March the lectures will be given at Wageningen University & Research.
The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
A number of hotel rooms have been block booked at the Hof van Wageningen for course participants, but only until 30 January 2017. Accommodation costs are € 75 (single room) or € 92 (twin room (also for single use); bed & breakfast, excluding tax) per night. Hotel reservation is handled by Hof van Wageningen. Participants have to book their own hotel room by sending an email to: info@hofvanwageningen.nl. Please mention booking code MMHF17.
Register
To register please complete the electronic reply form.
The number of participants to the course is limited to 35. The final registration date is 30 January 2017.
Applicants will be informed of acceptance of their registration within two weeks of the final registration date. They will then receive instructions for payment, a letter of acceptance to apply for a visa (if applicable), and further course details.
The course fee includes printed materials, access to distance learning materials, coffee/tea during breaks, lunches and two dinners (Monday and Thursday) but does not cover accommodation.
| VLAG/WU PhD candidates | € 300 |
| All other PhD candidates | € 500 |
| Postdocs and other academic staff / Non-profit | € 900 |
| Participants from the private sector | € 2000 |
Cancellations policy
- No charge until 30 January 2017
- 25% of the course fee paid or due till 27 February 2017
- No refund after 27 February 2017
Substitutions for participants may be made at any time until the start of the course.