Course overview
The aim of this course is to develop knowledge of the applications of food quality, safety, security and regulation in both the national and international arenas. Food regulation; foodborne pathogens and food spoilage microorganisms; Principles of HACCP; food allergies; bioterrorism and food insecurity; food additives, contaminants and packaging, hazards in food production, regulatory aspects of organic food production, mandatory food fortification, food waste. The nature and purpose of food laws. The role of FSANZ and The Food Standard Code. Labelling legislation and requirements. International food legislation.
Course learning outcomes
- Discuss the situations and conditions under which micro-organisms grow or are inactivated in foods.
- Design and develop a quality assurance program, in particular HACCP by applying knowledge on Australian food safety, quality and regulation.
- Critique key issues for food regulation and food labelling requirements in Australia.
- Critically appraise food security issues in Australia.
Degree list
The following degrees include this course