Course Title: Food Toxicology, Allergens and Health

Part A: Course Overview

Course Title: Food Toxicology, Allergens and Health

Credit Points: 12.00

Important Information:




Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 1 2015


City Campus


171H School of Science


Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022,
Sem 1 2023


Bundoora Campus


135H Applied Sciences


Sem 2 2016


Bundoora Campus


171H School of Science


Sem 1 2017

Course Coordinator: Dr Jessica Danaher

Course Coordinator Phone: +61 3 9925 6117

Course Coordinator Email:

Course Coordinator Location: Bundoora Campus, Building 201, Level 6, Room 12

Course Coordinator Availability: By appointment, by email

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 Nutrition Principles. 

Course Description

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.
  • 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

This course contributes to the development of the following Program Learning Outcomes (PLO’s) 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 by:

  • 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 by:

  • 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 by:

  • 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 by:

  • 4.1 You will be 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 by:

  • 5.1 You will demonstrate accountability for your own learning and professional conduct.
  • 5.2 You will demonstrate initiative and independence.
  • 5.4 You will develop an ability to work collaboratively.

On completion of this course, you will achieve the following Course Learning Outcomes (CLOs):

  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, chemical residues, and environmental contaminants, and their adverse effects on consumers health.
  3. Demonstrate knowledge of different food production systems such as organic, conventional and genetically modified production systems.
  4. Gather and critically evaluate information from a range of reliable sources and undertake risk and safety assessments 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 allergens and toxicants.

Overview of Learning Activities

The learning activities included in this course are:

  • Private study, working through the course syllabus materials (online learning modules); 
  • Workshops where syllabus material will be discussed; 
  • Workshop activities designed to give further practise in the application of theory and procedures; 
  • Online multiple choice tests providing opportunities for feedback on student progress and understanding; 
  • Student presentations about food toxicants and allergens to peers; 
  • Written assignments and case studies requiring an integrated understanding of the subject matter; 
  • Accessing, evaluating and using information about consumer chemicals and their regulation that is available through a range of authoritative websites.

Independent study activities: 

  • Working through online learning modules 
  • Preparation for assessment items 
  • Course content review 

Overview of Learning Resources

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

There is no recommended text for this course. 

Overview of Assessment

This course has no hurdle requirements.

Assessment Task 1: Online Knowledge Checks 

Weighting 20% 

This assessment supports CLOs: 1, 2, 3 and 5 


Assessment Task 2: Individual Written Report

Weighting 20%

This assessment supports CLOs:  4, 5 and 6 


Assessment Task 3: Consumer Education Resource and Presentation

Weighting 40%

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


Assessment Task 4: Food Toxicologist and Allergen Specialist Workday 

Weighting: 20%

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