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 2024 |
|---|---|
| Credits | 20 |
| Domestic fees | $1,398.00 |
What you will learn
After successfully completing this course, you’ll be able to:
- Demonstrate an advanced knowledge and understanding of key topics in food safety and security at an advanced level.
- Understand microbiological food safety principles and practices to safeguard public health.
- Discuss the benefits, disadvantages, mechanisms of action of pesticides and the relevance of maximum reside limits in foods.
- Assimilate, assess, and analyse scientific data in food safety.
- 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.
- Implement strategies for assimilation, analysis and presentation of advanced subject matter.
Course examiners
Professor Stephen On
Associate Dean of Research
Department of Food, Wine and Molecular Biosciences
stephen.on@lincoln.ac.nz