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Food Safety: Understanding Risks and Hazards
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Food Safety: Understanding Risks and Hazards

Learn to assess food safety risks, understand hazards in the modern food chain, and discover science-based approaches to prevent food poisoning.

Course Cost

₹ 17,900

Beginner

Skill Level

8 Weeks

Self-paced lessons

This comprehensive course explores food safety challenges in the modern food chain. Students learn to differentiate between food hazards and risks, understand microbiological and toxicological risk analysis, and evaluate food safety information critically. The course covers crucial topics including bacterial contamination, chemical hazards, risk assessment frameworks, and prevention strategies. Participants gain practical knowledge to assess food safety risks scientifically and distinguish between real threats and food myths. The curriculum emphasizes both theoretical understanding and practical applications in food safety management.

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4.3

68,553 Enrolled

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Jonathan Nicolas

Jonathan Nicolas

Jochem Louisse

Jochem Louisse

English

Powered by

Provider Logo
olive-leaves-logo

4.3

68,553 Enrolled

olive-leaves-logo

English

Jonathan Nicolas

Jonathan Nicolas

Jochem Louisse

Jochem Louisse

What you'll learn

  • Understand different types of food hazards and their associated risks

  • Analyze microbiological and toxicological risks in food

  • Evaluate and interpret food safety information accurately

  • Apply risk assessment principles to food safety scenarios

  • Implement effective hazard reduction strategies in food handling

  • Differentiate between actual food safety risks and common misconceptions

Skills you'll gain

Food Safety
Risk Assessment
Microbiology
Toxicology
Hazard Analysis
Food Processing
Quality Control
Food Chain Management
Contamination Prevention
Public Health

This course includes:

PreRecorded video

Graded assignments, exams

Access on Mobile, Tablet, Desktop

Limited Access access

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There are 8 modules in this course

This course provides a comprehensive overview of food safety principles and practices. Through eight modules, students explore various aspects of food safety, from basic concepts to advanced risk assessment techniques. The curriculum covers food hazards, microbiological and toxicological risk analysis, and prevention strategies. Participants learn to evaluate food safety information critically, understand risk assessment frameworks, and implement practical safety measures. The course combines scientific principles with real-world applications, preparing students to address modern food safety challenges.

Hazards and risks in the modern food chain

Module 1

Interpretation of risks, probability and relevance

Module 2

Microorganisms in food: good, bad and/or a nuisance

Module 3

Qualitative and quantitative principles food safety of chemicals

Module 4

Toxicological risk assessment

Module 5

Microbiological risk assessment

Module 6

Ways to reduce risks in food

Module 7

Final assignment/exam

Module 8

Fee Structure

Reviews

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Faculties

These are the expert instructors who will be teaching you throughout the course. With a wealth of knowledge and real-world experience, they're here to guide, inspire, and support you every step of the way. Get to know the people who will help you reach your learning goals and make the most of your journey.

Jonathan Nicolas
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1

Course

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Dr. Jonathan Nicolas is a toxicology researcher specializing in marine neurotoxins and alternative testing methods. After completing his MSc from the University of Western Brittany and PhD from Wageningen University, he served as a Postdoctoral Fellow in the Division of Toxicology at Wageningen University. His research focuses on developing innovative in vitro methods to detect marine biotoxins in seafood, particularly working to replace traditional animal testing methods. His groundbreaking work includes developing a cardiomyocyte-based screening system for neurotoxins and exploring new functional endpoints in neuro-2a cells for marine toxin detection. He has made significant contributions to understanding how marine neurotoxins like saxitoxin and tetrodotoxin affect cellular systems, demonstrating that stem cell-derived cardiomyocytes can serve as sensitive models for neurotoxin detection. His expertise extends to cell toxicology, ecotoxicology, and food safety monitoring, with particular emphasis on developing high-throughput screening methods. Currently, he applies his expertise at Syngenta, continuing his work in toxicology and alternative testing methods. His research has been instrumental in advancing the field of marine biotoxin detection, particularly in light of the European ban on in vivo bioassays since 2015.
Jochem Louisse
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1

Course

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Dr. Jochem Louisse serves as an Assistant Professor in the Division of Toxicology at Wageningen University, where he has established himself as a leading expert in developing alternative methods to animal testing for toxicology research. After completing his MSc in Biology and PhD in Toxicology from Wageningen University, he has focused on combining human cell-based models with computer modeling to advance toxicology testing. His groundbreaking work includes developing physiologically based kinetic (PBK) models that can predict developmental toxicity by combining in vitro data with computer modeling
Martine Reij
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1

Course

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Dr. Martine Reij serves as an Associate Professor at the Laboratory of Food Microbiology at Wageningen University, where she has worked since 1999 as part of the European Chair in Food Safety Microbiology. After completing her M.Sc. in Food Technology (1991) and PhD in Agricultural Sciences (1997) from Wageningen University, she briefly taught biotechnology and process technology at the polytechnic level before joining Wageningen University. Her research focuses on microbial pathogens in food production environments, particularly in dry food production settings. She has made significant contributions to understanding Enterobacter sakazakii contamination in food production facilities and households, demonstrating its widespread presence and implications for preventive control measures
Marcel H. Zwietering
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1

Course

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Marcel Zwietering is a renowned Professor of Food Microbiology at Wageningen University, where his career began in 1987 after completing his Biotechnology studies. After receiving his PhD with distinction in 1993 for his work on microbial food quality modeling, he progressed through academic ranks while developing expertise in quantitative microbiology and risk assessment. His career includes significant industry experience, including a sabbatical at Unilever's Colworth House lab and four years at Danone's research facility in France. Since 2003, as full professor at Wageningen University, he has led research in food safety management, risk analysis, fermentation, and eco-physiology, while developing comprehensive educational programs from BSc to PhD levels, including international distance learning initiatives. His scientific impact is reflected in over 248 peer-reviewed publications and an h-index of 56. He serves as editor of the International Journal of Food Microbiology and holds influential positions including chair of the International Commission on Microbiological Specifications for Foods (ICMSF) since 2020 and co-chair of the ILSI-Europe Microbiological Food Safety task force. His expertise is regularly sought by international organizations including FAO/WHO and EFSA, and his contributions have been recognized with multiple awards, including the 2019 IAFP Elmer Marth Educator Award and International Leadership Award, and the 2024 Frozen Food Foundation Freezing Research Award. Throughout his career, he has supervised 39 PhD students to completion and served as examiner for 62 PhD candidates, while also contributing to Wageningen University's governance as a member of its Academic Board from 2018 to 2023.
Ivonne M.C.M. Rietjens
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1

Course

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Professor Ivonne M.C.M. Rietjens stands as a leading authority in toxicology and food safety as the head of the Toxicology Division at Wageningen University. Her groundbreaking research focuses on risk assessment of natural toxins, physiologically based kinetic models, and the development of alternative methods to animal testing. As a member of the Royal Netherlands Academy of Arts and Sciences (KNAW), she has supervised over 120 PhD students and authored more than 400 scientific publications, achieving an h-index of 47. Her expertise has been recognized through her recent receipt of the 2024 EUROTOX Merit Award, acknowledging her extraordinary contributions to toxicology. Throughout her career, she has served on numerous prestigious committees, including the European Food Safety Authority (EFSA), the Dutch Health Council, and the EU Scientific Committee on Occupational Exposure Limits. Her pioneering work includes developing computer models that translate laboratory findings into human-relevant doses and advancing animal-free testing methods. She currently serves on the panel evaluating flavoring approvals for the US market and plans to continue this work beyond her scheduled retirement in December 2025. Her research has significantly impacted food safety assessment methodologies, particularly in developing alternatives to animal testing and understanding the mechanisms of natural toxins. As a strong advocate for risk-based rather than hazard-based approaches to food safety, she has contributed to shaping regulatory frameworks and risk assessment strategies worldwide.
Food Safety: Understanding Risks and Hazards

Beginner

Skill Level

8 Weeks

Self-paced lessons

Course Cost

₹ 17,900

Completion

CERTIFICATE

Frequently asked Questions

Below are some of the most commonly asked questions about this course. We aim to provide clear and concise answers to help you better understand the course content, structure, and any other relevant information. If you have any additional questions or if your question is not listed here, please don't hesitate to reach out to our support team for further assistance.