https://courseoutline.auckland.ac.nz/dco/course/FOODSCI/715/1205

FOODSCI 715 : Food Allergens and Intolerants

Science

2020 Semester Two (1205) (15 POINTS)

Course Prescription

An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.

Course Overview

As food allergy becomes an increasing problem it is important to gain an in depth appreciation of the area from a food industry perspective.  The prevention of allergic reactions to allergens in food products is a collective responsibility between regulatory authorities, food producers and allergic consumers.  Under the Food Standards Code 1.2.3 of Australia and New Zealand some foods have to be labelled as allergens.  Most food allergens are proteins with more than seventy foods reported to be associated with food allergy. Food additives and genetically modified foods may also be associated with food allergy. Other foods and food additives are associated with food intolerance, which presents with similar symptoms, but has different underlying mechanisms.   Over ninety per cent of food allergies are associated with eight foods or food groups:  milk, hen's eggs, fish, crustacean seafood, tree nuts, peanuts, soy, and wheat.   An allergen overview of these foods includes the characterisation of the allergens, changes in allergenicity associated with processing, the role that different species play, the cross reactivity of allergens, clinical features of the allergic reactions and epidemiology.  Correct diagnosis of allergenic hypersensitivity to a particular food is of utmost importance and there are ways of detecting allergens as health risk factors.  In the food industry it is important to know how to detect allergens and to develop   a risk analysis strategy for a food allergen during food production.  Consumers need to know which foods contain allergens and this is communicated via labelling on packaged foods but food allergens must also be communicated to consumers for unpackaged food sold in in shops and supermarkets, in cafes restaurants and in food catering. 
In summary this course will cover the foods or food groups containing the major food allergens, their epidemiology, and mode of action, common adverse reactions to food and their management. It will also cover the importance of knowledge about food allergens in new product development and in food labelling.
This is postgraduate online course. All lectures will be posted online and there will be assignments and online discussions. This course will help the students in careers in food industry. 

Course Requirements

No pre-requisites or restrictions

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 4: Communication and Engagement
Capability 5: Independence and Integrity
Graduate Profile: Master of Professional Studies

Learning Outcomes

By the end of this course, students will be able to:
  1. Be able to explain the biological mechanisms underlying food allergy and other food associated effects on the immune system
  2. Describe and explain the factors that influence the incidence and prevalence of food allergy (Capability 2 and 3)
  3. Be able to recognise the symptoms, adverse reactions and treatment of food allergy (Capability 1, 2, 3, 4 and 5)
  4. Be able to recognise the similarities and difference between food allergy and non- allergic hyper-reactivity to food (food intolerance)
  5. Identify and describe the biological mechanisms underlying food allergy and other food associated effects on the immune system
  6. Recognise the factors that influence the incidence and prevalence of food allergy
  7. Describe an overview of the symptoms, adverse reactions and treatment of food allergy
  8. Recognise and interpret the similarities and difference between food allergy and non- allergic hyper-reactivity to food (food intolerance)
  9. Identify, critique and evaluate how to quantify allergic reactions to food in people
  10. Explain how to detect food allergens in the food industry

Assessments

Assessment Type Percentage Classification
Assignments 25% Individual Coursework
Assignments 30% Individual Coursework
Assignments 25% Individual Coursework
Discussions 20% Individual Coursework
4 types 100%
Assessment Type Learning Outcome Addressed
1 2 3 4 5 6 7 8 9 10
Assignments
Assignments
Assignments
Discussions

N/A

Tuākana

https://www.auckland.ac.nz/en/science/study-with-us/maori-and-pacific-at-the-faculty/tuakana-programme.html  

Key Topics

Individual modules

Learning Resources

As per posted on canvas

Special Requirements

Online course

Workload Expectations

This course is a standard 15 point course and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in.

For this course, you can expect 7 hours of lectures, a 1 hour in online discussions, 1 hours of reading and thinking about the content and 1 hours of work on assignments and/or test preparation.

Other Information

N/A

Digital Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Please remember that the recording of any class on a personal device requires the permission of the instructor.

N/A

Copyright

The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.

You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.

N/A

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed against online source material using computerised detection mechanisms.

Turnitin submissions required for the assessments 

Inclusive Learning

All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.

Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website at http://disability.auckland.ac.nz

Special Circumstances

If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.

If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page: https://www.auckland.ac.nz/en/students/academic-information/exams-and-final-results/during-exams/aegrotat-and-compassionate-consideration.html.

This should be done as soon as possible and no later than seven days after the affected test or exam date.

Student Feedback

During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.

At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.

Your feedback helps to improve the course and its delivery for all students.

Student Charter and Responsibilities

The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter (https://www.auckland.ac.nz/en/students/forms-policies-and-guidelines/student-policies-and-guidelines/student-charter.html).

Online course

Disclaimer

Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.

In this course you may be asked to submit your coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. The final decision on the completion mode for a test or examination, and remote invigilation arrangements where applicable, will be advised to students at least 10 days prior to the scheduled date of the assessment, or in the case of an examination when the examination timetable is published.

Published on 14/07/2020 09:37 a.m.