FOODSCI 715 : Food Allergens and Intolerants
2022 Semester Two (1225) (15 POINTS)
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.
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|
|Capability 6:||Social and Environmental Responsibilities|
- Be able to explain the biological mechanisms underlying food allergy and other food associated effects on the immune system (Capability 1)
- Describe and explain the factors that influence the incidence and prevalence of food allergy (Capability 2)
- Be able to recognise the symptoms, adverse reactions and treatment of food allergy (Capability 3 and 4)
- Be able to recognise the similarities and difference between food allergy and non- allergic hyper-reactivity to food (food intolerance) (Capability 4)
- Identify and describe the biological mechanisms underlying food allergy and other food associated effects on the immune system (Capability 5)
- Recognise the factors that influence the incidence and prevalence of food allergy (Capability 6)
- Describe an overview of the symptoms, adverse reactions and treatment of food allergy (Capability 5)
- Recognise and interpret the similarities and difference between food allergy and non- allergic hyper-reactivity to food (food intolerance) (Capability 4)
- Identify critique and evaluate how to quantify allergic reactions to food in people (Capability 5)
- Explain how to detect food allergens in the food industry (Capability 1)
|Assessment Type||Learning Outcome Addressed|
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.
Attendance is [required/expected] at scheduled online activities including tutorials & discussions to complete/receive credit for components of the course.
The course will include live online events including [group discussions/tutorials/lectures] and these will be posted on canvas.
Attendance on campus is not required for the exam.
Where possible, study material will be available at course commencement/be released progressively throughout the course.
This course runs to the University semester/quarter timetable and all the associated completion dates and deadlines will apply.
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.
Posted on canvas, the course page built in course builder with lecture notes and resources
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.
Designed as an online course. Nothing specific
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.
Class representatives are students tasked with representing student issues to departments, faculties, and the wider university. If you have a complaint about this course, please contact your class rep who will know how to raise it in the right channels. See your departmental noticeboard for contact details for your class reps.
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.
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 http://disability.auckland.ac.nz
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.
In the event of an unexpected disruption, we undertake to maintain the continuity and standard of teaching and learning in all your courses throughout the year. If there are unexpected disruptions the University has contingency plans to ensure that access to your course continues and course assessment continues to meet the principles of the University’s assessment policy. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator/director, and if disruption occurs you should refer to the university website for information about how to proceed.
The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.
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.
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 students may be asked to submit 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. In exceptional circumstances changes to elements of this course may be necessary at short notice. Students enrolled in this course will be informed of any such changes and the reasons for them, as soon as possible, through Canvas.