The food industry is currently undergoing a revolution. There is a need to produce enough food to feed the world’s population while minimising impacts to the environment and adapting to changes in climate. Nanotechnology, biotechnology and GMO are being used to design foods which promise specific health benefits. With these new foods and technologies comes controversy regarding their use. This unit introduces students to the concepts used in the development of the next generation of foods and the safety issues arising from them.<br/><br/>The unit covers the following topics: climate change, new food-borne pathogens, nanotechnology, functional foods, food vs drug, nutrient upper limits,... -- Course Website
Instructor: Professor Garry Lee
Prerequisites: restricted to students enrolled in the Master of Food Science
