Environmental Chemistry towards Food Processing
About This Course
Academic Unit: Faculty of Agribusiness
Name of subject: Environmental Chemistry towards Food Processing
Subject status: Elective
Study year: Year I, Semester II
Number of hours per week: 2+2
Number of ECTS: 5
Lecturer: Prof. Asoc. Dr. Naser BAJRAKTARI
Contact details: firstname.lastname@example.org
COURSE DESCRIPTION AND LEARNING OUTCOMES
Within this module touched on the essential issues of sustainable food chemistry, which are closely linked to concepts studied by other scientific disciplines. These issues within this module serve as the basis for chemistry on sustainable food production systems, closely linked to Chemical Engineering, Bioengineering and Biotechnology, Agricultural Sciences, Economics, Natural Sciences, etc. It also covers issues of different aspects on environmental chemistry and environmental pollutions, risk assessment of contaminants and residues in foods, organic contaminants, veterinary drug residues, agrochemical residues, heat generated toxicants, heavy metals and metalloids, microbiological contaminants, mycotoxins, phycotoxins as well as plant-derived contaminants.
Upon successful completion of the course the student will be able to:
- to understand the movement and cycle of pollutants within food production chain.
- to make judgements and to manage the prevention and control of pollution events within the food production chain
- to describe environmental issues related to the food chain processes and technologies