KLA394 may form part of a microbiology major in the BSc degree course, together with three or more of CJA313, CJA314, KLA346, KLA396, KLA392, KLA304 (if taken in conjunction with KLA396) and/or KLA398. Interested students who have not undertaken one of the nominated prerequisite units should contact the Unit Co-ordinator to discuss possible entry to the unit.
By special arrangement, and as appropriate, KLA394 can be undertaken by domestic students in Semester 1.
Traditional approaches to food safety assurance are failing to keep up with the modern food industry. In response, and to harmonise international trade in food, food safety management is moving to a "risk-based approach that relies strongly on synthesis of scientific evidence to generate inferences and conclusions that can be drawn from it to assist in developing more effective food safety strategies. The food industry must embrace this risk-based approach to remain competitive and innovative, and to further develop its international export markets. Equally, food safety regulators must understand how risk-based approaches can be employed to optimise the protection of public health in a socially acceptable and cost-effective way, i.e., that the price of safety does make food unaffordable.
|Unit name||Advanced Food Safety Management|
|College/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Agriculture and Food Systems|
|Coordinator||Doctor Chawalit Kocharunchitt|
|Teaching staff||Professor Tom Ross|
|Available as student elective?||Yes|
|Delivered By||University of Tasmania|
|Location||Study period||Attendance options||Available to|
|Cradle Coast||Semester 2||Off-Campus||International||Domestic|
- International students
- Domestic students
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|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 (refer to How do I withdraw from a unit? for more information).
Unit census dates currently displaying for 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
- Describe the range, nature and mode of action of natural ingredients and contaminants in foods by considering the challenges in assuring food safety.
- Explain the risk of foodborne hazards using appropriate methods of scientific risk assessment
- Discuss the range of approaches and options for minimising the risk of hazards in foods by analysing scientific literature and data
- Apply risk management strategies for hazards in foods using appropriate methods of scientific risk assessment
|Field of Education||Commencing Student Contribution 1||Grandfathered Student Contribution 1||Approved Pathway Course Student Contribution 2||Domestic Full Fee|
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Prerequisites(Admission into a Masters course) OR ((KLA210 - Microbiology OR CBA260 - Biochemistry: Metabolism & Nutrition OR CBA265 - Molecular Biology in Health & Disease OR JFA214 - General Microbiology OR CXA241 - General and Medical Microbiology))
This unit is fully online. Tutorials (1-2 hours) on selected topics will be conducted as required
|Assessment||Final exam (35%)|Weekly Discussion Tasks (15%)|Hazard Characterisation (10%)|Exposure Assessment and Risk Characterisation (25%)|Risk Management and Risk Communication (15%)|
|Timetable||View the lecture timetable | View the full unit timetable|
Required readings will be listed in the unit outline prior to the start of classes.
|Links||Booktopia textbook finder|
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.