BND2052 - Applied food science

Leader: Ms Julie Woods (Nutrition & Dietetics)

Offered

Clayton Second semester 2007 (Day)

Synopsis

This unit examines the role and context of food regulatory measures that protect public health and safety. It provides an overview of the standards setting process. The basic design of toxicological testing for food contaminants and additives and the risk assessment process will be examined. Recent controversial decisions of the regulatory bodies will be examined to illustrate the regulatory decision making process and the roles of science and politics in that process. A class project will investigate the available food supply and will allow students to become familiar with foods and their nutrient composition. This project will also provide students with research experience.

Objectives

On completion of this unit, students should be able to:

1. describe the role of the Commonwealth and State governments in Australia in formulating, implementing and enforcing modern food law;
2. make comparisons with food legislation in other countries;
3. discuss the impact of globalisation, the World Trade Organisation, trade barriers and the role of Codex Alimentarius as a 'benchmark';
4. explain the format and content of the Australian Food Standards Code including the FSANZ 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;
5. outline the fundamental principles of toxicology and risk assessment and their application to the setting of standards and the monitoring and surveillance of a safe food supply (particularly in relation to the Australian situation);
6. develop a hypothetical submission to provide a public health nutrition perspective on food standards development and modification; and
7. provide an overview of the packaged food supply available in a local supermarket, including;
1. categories of foods
2. types of foods within categories
3. nutritional composition and energy density of specific food types.

Assessment

Examinations (3 hours): 40%
Food Standard Assignment (Group): 30%
Presentation of Assignment findings (Group): 10%
Toxicology Assignment: 5%
Class Food Supply Assignment: 15%

Contact hours

3 hours per week (lectures and tutorials)

Prerequisites

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