Applied food science (6 points)
(MED)
Leader: Ms Julie Woods (Nutrition & Dietetics)
Offered:
Clayton Second semester 2004 (Day)
Clayton Second semester 2005 (Day)
Synopsis:
Objectives: On completion of the subject the student will have a thorough understanding of 1. The role of the Commonwealth and State governments in Australia in formulating, implementing and enforcing modern food law. Comparisons with food legislation in other countries and the impact of globalisation, the World Trade Organisation, trade barriers and the role of the Codex Alimentarius as a 'benchmark'. The role of Health, Agriculture and Environments at State and Federal levels. Domestic versus export regulation, including the role of AQIS 2. The format and content of the Australian Food Standards Code including ANZFA processes required to ensure a safe Australian food supply, free from harmful contaminants and additives, and labelled in the interests of informing the consumer to prevent fraud and deception. The overlap between the Therapeutic Goods Authority and the ANZFA in the areas of functional foods and nutraceuticals 3. The fundamental principles of toxicology and risk assessment used in the monitoring and surveillance of a safe food supply, including that of Australia. The principles of total body burden exposure in different population groups and the concept of relative risk. The metabolic chemistry and physiology of known contaminants and additives 4. The relative risks of environmental contaminants, additives and microbiological hazards in the food supply, and the public health approaches used nationally and internationally to prevent and reduce the hazards
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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