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FOOD2350/1787 Forensic Food ScienceSESSION 1, 2007
Course staff
Professor Fleet serves as the primary contact in relation to any questions you may have regarding the course. General course informationOutlineThis (6 UOC) course examines a range of techno-legal issues which frequently confront companies involved in the manufacture and service of foods and beverages. A portfolio of case studies is used to demonstrate the fundamental and practical aspects of the investigative process: defining the cause of the problem; acquisition of appropriate information and analytical evidence; loss assessment; reporting; communication with solicitors, barristers and insurance companies; appearance at court. Topics covered include: the legal process; accessing legal and forensic literature; prosecution for breach of food safety, quality and labelling regulations; prosecution for fraud, deception and adulteration; compensation disputes between companies when products or processes do not meet contractual specifications; compensation claims from consumers who have experienced foodborne illness; food composition and labelling authenticity, including religious certification for halal and kosher foods, genetic modification using recombinant DNA technology, species homogeneity; sabotage, deliberate adulteration, tampering; protection of intellectual property, patents. Student learning outcomesUpon satisfactory completion of this course, students should have:
Requisite knowledge and relationships to other coursesIt is assumed that students will have an understanding of the basic science (e.g. chemistry, microbiology) associated with the production and service of foods and beverages. Where necessary, background, elementary information on these sciences will be provided. Target studentsThe course is aimed at students in food science and technology, but its content and structure are designed to accommodate students with a broader background in science and technology, as well as practicing professionals in the food/beverage industries, government regulatory agencies and consulting companies. StructureThe course consists of a series of lectures, discussion groups and student-presented seminars that total approximately 3 hours per week of formal contact, scheduled from 11:00am-2:00pm on Monday, in Law Theatre G23. Several experts in their fields have been invited from outside organizations to lead the lecture/discussion sessions. The remaining workload in the course will be devoted to completion of individual and team assignments and preparation for seminars.
AssessmentWeighting of assessment tasksAssessment will be based on performance in four assignments (see Classroom 2000 within this Food Science and Technology website).
Assignments, generally about 2000 words, need to be typed and submitted as hard copies by the due date. They need to show evidence of original thought and reading of relevant literature, and should be presented in a clear, concise, logical structure, with a consistent style. The source of literature readings should be fully documented at the end of the assignment. When completing the assignment, please take care to observe the rules governing plagiarism, presented later in this document. To pass the course, students MUST obtain a a pass mark in each assignment and their seminar presentation. Lecture and Discussion Schedule
Text and reference materialsThere is no text book for this course. Appropriate reading will be distributed in class or posted on the web-site. However, relevant information can be found in the book Expert Evidence edited by I. Freckelton and H. Selby. The Law Book Company, Sydney. A copy of this book is held in the reference/reserve section of the Law Library, UNSW. Basic books on the legal process and operation of courts of law can be found in the library. During the course, you will need to access the records of District and Federal Courts, and websites of various regulatory and government authorities. Some useful articles include:
Course administrationAttendance and absenceThe School policies on attendance at classes and absence from or failure to submit assessment tasks reflect the policies provided in the UNSW Student Guide. Students who fail to attend at least 80% of classes may be refused permission to sit for examinations or other forms of assessment. 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. Submission of assignmentsAssignments must be submitted by the due date, unless another date is negotiated with the academic coordinator of the course. Assignments should be submitted with a completed assignment cover sheet, available from the ChSE website, and placed into the assignment boxes near the ChSE School office on 3rd level of Applied Science Building. Academic misconduct (plagiarism)
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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URL:
http://www.foodscience.unsw.edu.au |
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