This unit is classed as a restricted unit and is available to MBA (Professional) Agricultural Innovation students and Master of Applied Science students.
Food safety management, particularly for microbial hazards, is undergoing revolutionary change internationally. Essentially, a more holistic approach is being advocated that relies on analysis and synthesis of knowledge and data from several scientific disciplines. The approach is termed 'risk analysis’.
This unit will consider the cause and nature of physical, chemical and microbial food-borne hazards; technologies for detection, quantification and elimination of hazards in foods; and provide theoretical and applied instruction on contemporary methods of food safety management, with particular emphasis on quantitation, probability and mathematical modelling approached (e.g. predictive microbiology), statistical sampling methods, risk assessment, stochastic modelling approaches). Greater emphasis is given to control of microbial hazards. The unit considers how these tools and knowledge can be used to improve understanding of food safety risk associated with particular foods and how those insights can be, and are, translated into practical strategies to manage the safety of food in individual businesses and along entire supply chains.
|Unit name||Advanced Food Safety Management|
|Faculty/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Agriculture and Food Systems|
Zoe Bartlett and others, including invited experts
|Available as student elective?||Yes|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.
Special approval is required for enrolment into TNE Program units.
|Study Period||Start date||Census date||WW date||End date|
* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
Unit census dates currently displaying for 2020 are indicative and subject to change. Finalised census dates for 2020 will be available from the 1st October 2020.
|Band||CSP Student Contribution||Full Fee Paying (domestic)||Field of Education|
|2||2019: $1,169.00||2019: $2,689.00||050101|
Fees for next year will be published in October. The fees above only apply for the year shown.
Please note: international students should refer to this page to get an indicative course cost.
You cannot enrol in this unit as well as the following:
Semester 2. External delivery via WWW (MyLO) and 18 multi-media lessons (supplied via. USB 'memory stick'), and a complementary reader, equivalent to 26 lectures plus 40 hour of independent or collaborative project and assignment work. Assignments will involve strong interaction with staff from the University's Centre for Food Safety and Innovation and other food industry organisations. One asynchronous on-line discussion/tutorial per week.
3 hr theory exam (50%), continuous assessment (50%) comprising: 3 assignments (35%) and 10 on-line discussions (15%)
|Timetable||View the lecture timetable | View the full unit timetable|
Information about textbook requirements will be available from mid-July. A printed reader will be supplied and supplementary readings provided via MyLO and in the digital lessons on the USB 'memory stick'
Co-op Bookshop links
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.