BND2052

Applied food science

(MED)

Ms Julie Woods (Nutrition & Dietetics)

6 points + 5 hours per week (lectures and tutorials) + 3 hours (literature and computer searches) + 4 hours private preparation + Second semester + Prerequisites: BND1022

Synopsis: The knowledge base of Food Chemistry, Nutritional Physiology and Nutritional Biochemistry will be expanded into toxicology and risk assessment methodology with particular reference to development of regulations for the safety of our food supply and the role of the regulator and the food industry in a deregulated environment. The impact of globalisation, trade and the regulations of other developed nations will also be explored. Practical experience in estimating individual and population exposures to contaminants and additives as maximum residue limits will be undertaken to more fully understand the limitations of dietary modelling.

Assessment: Examinations: 35% + Group class presentation: 35% + Two assignments: 15% each