Risk Perception and Management

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Objectives

a. Mastering basic models and procedures involved in the process of integrated risk management;

b. Map and characterize the public health risks related to food, scientifically basing their assessments and predictions;

c. Understand the importance of citizens' perceptions for the integrated management of those risks;

d. Characterize risks perceived by citizens related to eating and incorporate these perceptions into mitigation strategies;

e. Acquiring strategic and instrumental skills on the operationalization of quality management and food safety models and on the implementation and evaluation of strategies of involvement and empowerment of people to minimize risks.

Program

1. The risk in contemporary societies: a) Risk, uncertainty and societies; b) Health , nutrition and risk; Mapping risks related to food; safety , ethics and health risks; c) The Integrated Risk Management.

2. Characterizing and assessing risk profiles: a) Stakeholders and diversity of perspectives on risk; b) Models and approaches of Risk Perception; c) Procedures and techniques for analyzing the risk perceived by citizens; d) Social representations and attitudes of people about food and nutrition.

3. Promoting a culture of precaution, by changing perspectives and behaviors to minimize risk and its consequences: a) Risk communication and integrated risk management: functions and paradigm shifts; b) Involving citizens in risk management: mechanisms and typologies; processes and strategies of consultation, communication and participation, the strategic planning of participation (design, implementation and evaluation of programs).

Teaching Methodologies

There are mobilized the following teaching strategies:

- Participated exposure;

- Organization of seminars;

- Collaborative construction of a conceptual map of learnings;

- Graduates’ scientific communications;

- Reading records and critical reviews of texts

- Practical exercises and production data analysis;

- Literature search.

The student is required to undertake learning activities that also contribute to evaluate the acquisition of knowledge

and skills, such as:

- Summary of a text selected by the teacher;

- A review of studies of perception of food risks, in the format of a scientific communication;

- research report conducted in perception of health risks with the design of a strategy for risk communication serving the purposes that result from the perception and risk assessment characterizations and studies.

The availability of materials and clarify questions is provided in the Moodle platform.

Bibliography

Cass, N. (2006). Participatory-Deliberative Engagement: a literature review. Manchester: Economic & Social Research Council and the School of Environment and Development.

Eurobarometer 246 (2006). Health and food – TNS Opinion & Social. Brussels: European Commission.

Gonçalves, M. E. , Delicado, A., Domingues, M. & Raposo, H. (2004) O caso da BSE, In Novos riscos, tecnologia e ambiente (pp. 256-291).

McComas, K. A. (2006). Defining moments in risk communication research: 1996-2005. Journal of Health Communication, 11(1), 75-91.

Renn, O. (2006). Risk governance: Towards an integrative approach, white paper nº 1, 2nd ed. Genève: International Risk Governance Council.

Stroebe, W. (2011). Social psychology and health (3th ed.). New York: Mc Graw Hill & Open University Press.

Taylor-Gooby, P. & Zinn, J. O. (2006). Current directions in risk research: New Developments in Psychology and Sociology. Risk Analysis, 26, (2), 397-411.

Code

0200977

ECTS Credits

3

Classes

  • Teóricas - 10 hours
  • Teórico-Práticas - 13 hours

Evaluation Methodology

  • Individual and/or Group Work: 100%