FOODSCI 715 : Food Allergens and Intolerants


2023 Semester Two (1235) (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 labeled as allergens. Most food allergens are proteins with more than seventy foods reported to be associated with food allergies. Food additives and genetically modified foods may also be associated with food allergies. Other foods and food additives are associated with food intolerance, which presents with similar symptoms but has different underlying mechanisms. Over ninety percent 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 characterization 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 labeling on packaged foods but food allergens must also be communicated to consumers for unpackaged food sold in shops and supermarkets, 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 labeling.

This is a 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 the 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
Capability 6: Social and Environmental Responsibilities
Graduate Profile: Master of Science

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


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


Tuākana Science is a multi-faceted programme for Māori and Pacific students providing topic specific tutorials, one-on-one sessions, test and exam preparation and more. Explore your options at

As part of the University-wide Tuākana community, The School of chemical sciences aims to provide a welcoming learning environment for and enhance the success of, all of our Māori and Pacific students. We are led by the principles of tautoko (support) and whanaungatanga (connection) and hope you find a home here at the School. Students who have identified as Māori and/or Pacific will receive an invitation to our online portal introducing the Programme, the resources we have available, and how you can get involved.

Tuākana Chemistry runs a range of activities for students enrolled in this class. This includes weekly workshops, social activities, and opportunities to engage with senior students and researchers within the School of Chemical Sciences. Tuākana-eligible students will be added automatically to the Tuākana Chemistry program when they enroll in this course. For more information, please see the Tuākana program website or email

Key Topics

Individual modules

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, 1 hour in online discussions, 1 hour of reading and thinking about the content, and 1 hour of work on assignments and/or test preparation.

Delivery Mode


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.

Learning 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.

Posted on canvas, the course page built in course builder with lecture notes and resources

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.

Since this is online, they need face to face tutorial to help on assignement. I have organised a sessions with them. Also allow students to work from overseas, some questions were tweaked accordingly

Other Information


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 

Class Representatives

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.

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

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

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

Learning Continuity

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


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.

Student feedback will be considered for the course improvement

Published on 04/11/2022 01:29 p.m.