Veterinary public health partim 2: Food and Environmental Chemistry
Course Code :
Study load (hours):
Exam contract not possible
Language of instruction:
exam in the 2nd semester
1. Prerequisites *
At the start of this course the student should have acquired the following competences:
an active knowledge of
a passive knowledge of
general knowledge of the use of a PC and the Internet
2. Learning outcomes *
3. Course contents *
The course Food and Environmental Chemistry discusses the following topics:
Introduction to the general and fundamental concepts of analytical chemistry (calibration methods, ...) and spectrophotometric analysis techniques (UV-VIS, infrared, ...).
Overview of the main food and environmental contaminants. Special attention is given to persistent organic pollutants.
Discussion of the relationship environment - food production / food chain.
Overview of specific analysis techniques of the main contaminant categories for use in envronmental, food and feed samplesm and their relevance for regulators and governments.
Analyis of protein, fat, carbohydrate and ash content of food and feed samples.
Overview and discussion of proximate (e.g. Weende, Van Soest) and non-invasive (e.g. NIRS) food/feed analysis methods and their applications.
Environmental risk assessment: principles, procedures, regulatory framework, ... and application of these concepts on a case study focusing on environmental risk assessment of veterinary pharmaceuticals.
Facts-based and balanced discussion of the relationship between agriculture, stock breeding and the environment, with a specific focus on climate change.
Discussion of the use of genetically modified crops for food and feed production: basic principles, regulatory framework, types of GM crops, societal debate, ...
4 International dimension*
5. Teaching method and planned learning activities
Class contact teaching
6. Assessment method and criteria
Written examination without oral presentation
7. Study material *
7.1 Required reading
7.2 Optional reading
The following study material can be studied voluntarily :
8. Contact information *