Course Title: Food Toxicology, Allergens and Health

Part A: Course Overview

Course Title: Food Toxicology, Allergens and Health

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2135

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2015

ONPS2135

City Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2017

ONPS2516

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2016

ONPS2516

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2017

Course Coordinator: Prof. Harsharn Gill

Course Coordinator Phone: +61 3 9925 2600

Course Coordinator Email: harsharn.gill@rmit.edu.au

Course Coordinator Location: Bundoora Campus, Building 201, Level 6, Room 4

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no enforced prerequisite courses.

Food Toxicology, Allergens and Health is an intermediate level undergraduate food technology and nutrition course. It assumes knowledge of food and nutrition developed in courses such as Introduction to the Food Industry and Nutrition Principles.


Course Description

Consumers are increasingly focussed 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
  • Different food production systems, such as organic, conventional or genetically modified production systems
  • Laws and regulations governing food allergens and toxicants, and the roles of different government agencies in protecting the community from exposure to toxic substances


Objectives/Learning Outcomes/Capability Development

On completion of this course, you should be able to:

  1. Demonstrate a clear understanding of the current and emerging issues related to food allergies and intolerances, toxicology and consumer health
  2. Demonstrate knowledge of the principles of toxicology, and the broad range of food toxicants and allergens found in the Australian food chain, including food additives, pesticides, antibiotic residues, mycotoxins and environmental contaminants and their adverse effects on consumer health
  3. Demonstrate knowledge of different food production systems such as organic, conventional or genetically modified production systems
  4. Gather and critically evaluate information from a range of reliable sources and undertake risk and safety assessment for food toxicants and allergens
  5. Understand the laws and regulations and the roles of the federal government bodies in protecting the community from exposure to toxic substances.
  6. Demonstrate skills in the oral, written and graphic communication of information related to the allergens and toxicants


This course contributes to the development of the following Program Learning Outcomes at level 7 AQF in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)

 

1.0 Demonstrate a coherent understanding of science

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

 

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.3 You will develop an appreciation of the significance of research and management  to the development and production of innovative, safe and healthy foods.

 

3.0 Critically analyse and solve scientific problems

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought  to issues related to food technology and/or nutrition.

 

4.0 Demonstrate effective communication of science

4.1 You will able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

 

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

This course contributes to the development of the following Program Learning Outcomes at level 7 AQF in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)

 

1.0 Demonstrate a coherent understanding of science

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

 

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.3 You will develop an appreciation of the significance of research and management  to the development and production of innovative, safe and healthy foods.

 

3.0 Critically analyse and solve scientific problems

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought  to issues related to food technology and/or nutrition.

 

4.0 Demonstrate effective communication of science

4.1 You will able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

 

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.


Overview of Learning Activities

The learning activities included in this course are:

  • lectures where syllabus material will be presented and explained
  • in class activities providing opportunities for feedback on student progress and understanding
  • student presentations about food toxicants and allergens to peers
  • written assignment requiring an integrated understanding of the subject matter
  • private study, working through the course as presented in class and through learning materials
  • accessing, evaluating and using information about consumer chemicals and their regulation that is available through a range of authoritative web sites

Total Study Hours

The following is a guide to the time required to complete this course.

 

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 40 hours in total):

  • Lectures and tutorials

 

Independent study activities (approximately 80 hours in total):

  • Working through on-line learning materials
  • Preparation of  case studies, reports and presentations
  • Course content review
  • Test and examination preparation

 


Overview of Learning Resources

You will be provided with details about relevant resources, including freely accessible authoritative internet sites.

No recommended text for this course.


Overview of Assessment

Note that:

This course has no hurdle requirements.

 

Assessment Tasks

 

Assessment Task 1: Test

This is the early assessment task for Food Toxicology, Allergens and Health

Mid-semester test based on content of a structured self-paced online toxicology tutorial designed to develop understanding of principles of allergenicity and toxicology

This assessment supports CLO: 1 and 2

Weighting 20%

 

Assessment Task 2: Case Study Report and Presentation

Student report, presentation and peer evaluation of research explaining toxicological and/or allergenic risks in a consumer context.

This assessment supports CLOs: 1, 2, 3 and 6

Weighting 20%

 

Assessment Task 3: Assignment

Assignment covering key concepts and regulation in the field of allergenicity and toxicology management

Weighting 20%

This assessment supports CLO’s:  4, 5 and 6

 

Assessment Task 4: Final Examination

A two hour closed book final examination

Weighting: 40%

This assessment task supports CLOs 1, 2, 3, 4 and 5