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 popualtion 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.
Classification of Food allergens: List and identify the spectrum of allergens in foods, from the major allergens to the residues assocaied with allergic response.
Physiological effects of allergens on the body: Differentiate between low level intolerance to anaphylatic shock. Describe the range of food intolerance and classifiy the allergen directly associated. Recognise the role of allergens in all relevant diseases, identify clinically significant allergens and provide advice on avoidance wherever appropriate
Control of Allergens in the food chain: Detail the regulations, legisation and control measures applicable to food production, preparation and labelling.
Method of detection: Laboratory methods (PCR & rapid detection) of detecting a range of allergens in food and the production environment (dust).
The module will usually be delivered over a semester, to include, lectures, discussion groups and workshops.
|Module Content & Assessment