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Applied food science (6 points)


Leader: Ms Julie Woods (Nutrition & Dietetics)

Clayton Second semester 2003 (Day)
Clayton Second semester 2004 (Day)

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: 40% + Group assignment and class presentation: 40% + Assignment: 20%

Contact Hours: 3 hours per week (lectures and tutorials)

Prerequisites: Completion of Year 2, semester 1 Bachelor of Nutrition and Dietetics

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