This unit examines the role and context of food regulatory measures that protect public health and safety. It provides an overview of the standards setting process. The basic design of toxicological testing for food contaminants and additives and the risk assessment process will be examined. Recent controversial decisions of the regulatory bodies will be examined to illustrate the regulatory decision making process and the roles of science and politics in that process. A class project will investigate the available food supply and will allow students to become familiar with foods and their nutrient composition. This project will also provide students with research experience. -- Course Website
Instructor: Dr Maxine Bonham
Prerequisites: Completion of Year 2, semester 1 Bachelor of Nutrition and Dietetics
