Course Overview
Course Title:
Food Toxicology, Allergens and Health
Credit Points:
12
Nominal Hours:
Course Coordinator:
Dr Mayumi Silva
Course Coordinator Phone:
Course Summary
Consumers are increasingly focused on the production and processing of the food that they eat. This course will provide an overview of health issues related to food production, including:
- Allergens and intolerances, including the physical processes responsible for food intolerances and allergic reactions.
- Toxins naturally present in food and those produced during processing and storage, and their effect on consumer health.
- Methods used to identify, characterise, and quantify toxins and food allergens.
- Different food production systems, such as organic, conventional, or genetically modified production systems and how production system are organised to reduce or eliminate cross-contamination of allergens from occurring.
- Laws and regulations governing food allergens and toxicants, and the roles of different government agencies in protecting the community from exposure to toxic substances.
- Discussion about current research into toxin and allergen methodologies as well as our understanding of their effect on human health.
Full Course Information