This unit is classed as a restricted unit and is available to MBA (Professional) Agricultural Innovation students and Master of Applied Science students.
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 Jay Kocharunchitt|
|Delivered By||University of Tasmania|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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|Study Period||Start date||Census date||WW date||End date|
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Unit census dates currently displaying for 2023 are indicative and subject to change. Finalised census dates for 2023 will be available from the 1st October 2022. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
- Discuss the range, nature and mode of action of natural ingredients and contaminants in foods by considering the challenges in assuring food safety.
- Analyse the risk of foodborne hazards using quantitative methods of scientific risk assessment
- Assess the range of approaches and options for minimising the risk of hazards in foods by analysing scientific literature and quantitative data.
- Evaluate risk management strategies for hazards in foods using quantitative 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.
|Assessment||Final Exam (35%)|Weekly Discussion Tasks (15%)|Hazard Characterisation (10%)|Exposure Assessment and Risk Characterization (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|
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