This unit provides a detailed discussion of the chemical and physical aspects of food contamination. Focus is on sources of contamination occurring naturally in food, formed during processing or production (veterinary drug residues, pesticides) of food, introduced as food additives or as a consequence of migration from third party sources (taints, packaging, environmental chemicals such as dioxins and PCBs). Safety of genetically engineered foods, risk assessment, food safety policy, management procedures and laboratory techniques are discussed. Allergens and intentional food contamination are also explored. Chemical techniques used to detect, analyse and characterise contaminants are... -- Course Website
Instructor: Professor Garry Lee
Prerequisites: enrolment in the Master of Food Science
