This course is eligible for 50% funding through the HCI Micro-Credential Course Learner Subsidy. Please refer to the fees and how to apply sections for specific details and eligibility criteria.
Food allergens can pose a significant health risk to the consumer. The spectrum of food allergens has expanded over the past decade with an increasing population presenting with food intolerance and allergic reaction. Allergens can contaminate food product and the production environment at and any stage from preparation to storage and/or distribution and hence the food chain.
This module will examine the classification of allergens in food, the physiological effects of allergens in the body and the spectrum of response, the legislation and control measures that should be taken to protect the consumer, identification of allergens in foods and the development of products formulated with specific dietary requirement, and with product development that considers more sustainable non-allergenic ingredients.
Level 6 (or higher) in Food Science, Brewing & Distilling, Environmental Health, Culinary Arts or a related biological area.
2 contact hours and 2 hours of self-study (average) per week
Timetabled Days: In Semester 1 Thursday 12:00-14:00 and in Semester 2 Wednesday 9:00-11:00.
Applications for HCI learners subsidised programmes will open at the end of April 2025 for entry in September 2025.
