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This unit is classed as a restricted unit and available to Master of Applied Science students.


The safety of the food supply is affected by biological, chemical and physical hazards. Ensuring food safety involves a broad range of scientific endeavours, including understanding the ecology of food-borne pathogens, food handling, traceability, surveillance, and supply chain logistics. Also, innovations in food manufacturing, and the provision of health benefits, are rapidly growing and may impact food safety. This includes functional foods, prebiotics, and probiotics for human and food animals. In addition to microbiology, the field of food safety blends the disciplines of biochemistry, food chemistry and toxicology, and cell biology. This unit increases the depth of knowledge about food safety for Masters of Applied Science students. Students explore food safety hazards for a specific type(s) of food (e.g. seafood, dairy, meats, produce) encompassing hazards, disease, and controls.

Summary 2021

Unit name Advanced Topics in Food Safety
Unit code KLA705
Credit points 12.5
Faculty/School College of Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline Agriculture and Food Systems

Dr Shane Powell

Teaching staff

Level Postgraduate
Available as student elective? Yes
Breadth Unit? No



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About Census Dates




Teaching Pattern

On-campus delivery comprises online lecture material, weekly reading assignments, Six 2-hour on-campus discussion groups supported by online discussion topics.

Off-campus delivery comprises recorded lecture material, online weekly reading assignments, online discussion topics and related online activities.


20% reading assignments, 20% mid-semester test, 20% final exam, 40% Final Report

TimetableView the lecture timetable | View the full unit timetable




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