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FOOD 606

Food Safety and Security

Course overview

You’ll obtain advanced knowledge of microbiological and chemical hazards, including the Hazard Analysis and Critical Control Point (HACCP) system and their importance across the food sectors.

Course information

Available semesters Semester 2 2021
Credits 20
Domestic fees $1,305.00

What you will learn

After successfully completing this course, you’ll be able to:

  1. Demonstrate an advanced knowledge and understanding of key topics in food safety and security at an advanced level.
  2. Understand microbiological food safety principles and practices to safeguard public health.
  3. Discuss the benefits, disadvantages, mechanisms of action of pesticides and the relevance of maximum reside limits in foods.
  4. Assimilate, assess, and analyse scientific data in food safety.
  5. Critically assess scientific data appertaining to risks, and in the design of food safety systems, to minimise microbial and chemical hazards in food production and processing.
  6. Implement strategies for assimilation, analysis and presentation of advanced subject matter.

Course examiners

Stephen On

Associate Professor Stephen On

Associate Dean of Research

Department of Food, Wine and Molecular Biosciences

[email protected]