Descriptif

Aim:

Since the '90s awareness about food safety among consumers has increased, while the standards and progress in conservation and traceability could suggest the disappearance of this type of problem. The word "chemical hazard" sounds still bad, as shown by the recent case "Melamine". Mass media often contribute to an exaggerated perception of the real hazards as in the case of "Bisphenol-A". In this context, it seems necessary to provide a better knowledge of the relationship between modes of production and processing of agricultural commodities and food safety for humans. How can we objectively assess the impact of exogenous, endogenous and newly formed contaminants? How regulation (at French, European and global levels) allows it to protect consumers' health while providing a modern industrial production and fair trade rules? The aim of this module is

to give the principles of the risk analysis steps (assessment, management, communication) throughout the whole food chain in order to provide valuable tools to control and solve critical cases.

Content:

The principles of the assessment and management of risk linked to food safety. During the module we will mobilize case studies to illustrate the similarities and differences between food chains in terms of risk management. The teaching is based on a balanced distribution of classes, tutorial, group work, and visits. The lectures will be given by experts on their topics from AgroParisTech departments and from the research or industrial field. Part of the course is based on project work, where the students should analyse a recent food safety case study.