FOODSCI 715 : Food Allergens and Intolerants
2023 Semester Two (1235) (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 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.
Capabilities Developed in this Course
|Disciplinary Knowledge and Practice
|Communication and Engagement
|Independence and Integrity
|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)
|Learning Outcome Addressed
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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.
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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.
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Posted on canvas, the course page built in course builder with lecture notes and resources
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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
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