UO Food Safety, Quality and Security

Course aim

To develop knowledge of the applications of food quality, safety, security and regulation in both the national and international arenas.

Course content

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.

Textbooks

Nil

Prerequisites

Corequisite(s)

Nil

Teaching Method

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Assignment, Portfolio

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation