Part A: Course Overview

Course Title: Food Toxicology, Allergens and Health

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2644

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 2 2024

Course Coordinator: Elisabeth (Liz) Gorczyca

Course Coordinator Phone: +61 3 9925 2624

Course Coordinator Email: elisabeth.gorczyca@rmit.edu.au

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

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

None


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.
  • 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.


Objectives/Learning Outcomes/Capability Development

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

  1.  Critically analyse current and emerging issues related to food allergies and intolerances, toxins and consumer health.
  2. Evaluate the methodologies used in toxicology to make an informed judgement of the applicability of the method selected for a broad range of food toxicants and allergens.
  3. Compare and contrast food production systems to explain how these processing systems could impact the consumer’s exposure to toxins and allergens.
  4. Source and critically evaluate information from a range of reliable sources and undertake risk and safety assessment for food toxicants and allergens.
  5. Interpret and apply the laws and regulations and understand the roles of the federal government bodies in protecting the community from exposure to toxic substances.
  6. Communicate relevant information related to allergens and toxicants in oral or written formats in individual and/or team context.


N/A


Overview of Learning Activities

The learning activities included in this course are:

  • Lectures where syllabus material will be presented and explained.
  • In class activities such as tutorials and workshops.
  • Tutorials are designed to provide information and guidance for the required submissions, and further explanation of selected concepts.
  • Whereas the workshops will allow students in teams to gain feedback on their progress with the required submissions, as well as their depth of understanding of the course material.
  • This feedback will occur via different activities including tutor - team discussions and multiple choice and short answer tests.
  • Written assignments requiring an in-depth and thorough understanding of a specific subject matter.
  • Private study, working through the course as presented in class and through learning materials.
  • Accessing, evaluating and using information about toxins and allergens and their regulation that is available through a range of authoritative web sites.


Overview of Learning Resources

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

There is no recommended text for this course.


Overview of Assessment

This course has no hurdle requirements.

Assessment Tasks

Assessment Task 1: In-class tests, including multiple choice and/or short answers.
Weighting 20%
This assessment supports CLOs: 1, 2, 3 and 5

Assessment Task 2: Processing and Regulation Assignment (written report)
Weighting 20%
This assessment supports CLOs: 2, 3, 4, 5 and 6

Assessment Task 3: Invigilated Assessment
An in class final assessment on selected topics, the details of which will be outlined in class.
Weighting 30%
This assessment task supports CLOs 1, 2, 3, 4 and 5

Assessment Task 4: Methodology Assignment (written report)
Weighting 30%
This assessment supports CLOs: 1, 2, 3, 4 and 6