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FOOD2340/2647 - Food SafetySESSION 2, 2006
Course staff
A/Professor Cox is the convenor for this course, and acts as the primary contact in relation to any questions you may have regarding the course. A number of lectures will be delivered by Professor Ken Buckle who, as the former coordinator of Food Safety and co-drafter of this year's syllabus, is also able to answer most questions. Lectures will also be delivered by Professor Graham Fleet and Dr Jayashree Arcot, as well as some external speakers. General course informationOutlineHealth, lifestyle and consumer rights are some of the key issues in today’s society. The food we eat and its safety impact profoundly on these issues. This course examines food safety from the perspectives of the consumer, the food industry and government regulatory agencies. It addresses the chemical, microbiological, nutritional and dietary risks associated with food consumption, including genetically modified and functional foods. Management of these risks through legislation, risk analysis, industry initiatives, litigation, insurance and consumer organisations will be reviewed along with relevant educational, social, moral and ethical issues. This course is complemented by FOOD2330/FOOD2637 Quality Assurance and Control, which addresses more operational aspects of quality assurance and control relating to food safety and quality, at the level of the individual organisation, and FOOD2350/FOOD1787 Forensic Food Science, which addresses issues such as due diligence for food processors and the legal implications of food contamination and food poisoning. ObjectivesUpon satisfactory completion of this course, students should have:
Requisite knowledge and relationships to other coursesWhile there are no formal prerequisites for this subject, it is assumed that students will have a basic knowledge of biology, chemistry, biochemistry and microbiology, and have undertaken study of food chemistry, food microbiology, food processing and preservation, earlier in their program or in previous studies outside UNSW. Target students and career prospectsThe following students would find this course of most value:
Various government agencies at state, national and international levels, responsible for setting and/or enforcing policies and legislation relating to food safety, or companies in the food or allied industries, employ food scientists, technologists or scientists from appropriate specialist disciplines. Such candidates with specific knowledge in food safety are likely to competitive. StructureThe course consists of 4 hours/week lecture-tutorials, Monday 12 - 2 pm, in Room 303, Mechanical Engineering (UNSW Map Reference J17) and Tuesday 9 - 11 am, in Room 149, Old Main Building (UNSW Map Reference K15). AssessmentWeighting of assessment tasks
To pass the course, students MUST obtain a cumulative pass mark for the progress and final examinations and a pass mark for the group assignment and seminar. Details of assessment tasksEach progress examination (of approximately 1 hour duration) will consist of 5-10 short answer questions, based on content presented in lectures in the weeks nominated in the lecture program. The examination dates are given in the lecture program and reminders will be given in class. These examinations are scheduled during formal class times. The aim will be to provide feedback on each of these examinations within two weeks of completion. The final examination will be of 3 hours duration, held during the UNSW formal examination period. It will consist of 4-5 essay-style questions, covering the entire course, including material delivered by external speakers. A description of the group assignment and seminar can be found in Classroom 2000. ResourcesThere is no single textbook that covers the material given in this course. Lecture content draws on material from review articles in journals, books, and documents from government, regulatory agencies, and industry sector organisations. Students enrolled in FOOD2340/FOOD2647 can gain access to the Powerpoint slides of most lectures (usually including those from external lecturers) through Classroom 2000. Additional technical content may be provided either as hard-copy handouts or as additional resources in Classroom 2000. Lecture Program
Course administrationAttendance and absenceThe policies of Food Science and Technology on attendance at classes, absences, and failure to submit assessment tasks reflect the policies provided in the UNSW Student Guide 2006 and on-line through the A-Z Guide at myUNSW. Students who fail to attend at least 80% of classes may be refused permission to sit for examinations or other forms of assessment. A list of attendees may be collected at any time. Consideration of non-attendance at classes and/or non-completion of assessment tasks will be given to students who experience genuine and properly documented cases of hardship, such as recent bereavement or serious illness. The process by which consideration is granted is documented in the UNSW Student Guide 2006 and on-line. This procedure must be followed. Note that consideration is just that - a properly presented case will be considered. Extenuating circumstances will be considered, though ongoing performance in the course and overall program will also be considered during the decision-making process and minor illnesses or other circumstances may not result in any adjustment to marks. Supplementary assessmentAny supplementary assessment, usually in the form of examination, will be held on December 15, 2006, unless another date is negotiated with the academic coordinator of the course. DO NOT plan to travel before this date unless you are sure that you will pass the course. Submission of assignmentsAssignments must be submitted by 9am on the due date, unless another date is negotiated with the academic coordinators of the course. Assignments should be submitted with a completed assignment cover sheet, available from the Food Science and Technology office or on-line, and placed into the assignment box at the School Office (Level 3, Applied Science Building), unless other arrangements are made with the academic coordinators of the course. Academic misconduct (plagiarism)Refer to the UNSW Student Guide 2005 for University policies on academic misconduct, including plagiarism. If you do not understand these policies, consult with the course coordinator/s. Participation in online discussionsWhen participating in on-line discussions, as in classroom discussions, maintain an attitude of respect, and principles of equity and diversity in your postings. Do NOT intentionally post comments that may be viewed as inappropriate by staff or students. |
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CRICOS |
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URL:
http://www.foodscience.unsw.edu.au |
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