This module aims at providing food technology knowledge for environmental health professionals in order to ensure the production of safe food throughout the food chain and ultimately leading to public health protection. The module discusses a series of food technology concepts and presents relevant regulations and guidelines that are of particular importance to environmental health students.
*Curricular information is subject to change
- Hygienic design and layout of food processing facilities
- Disinfection and hygienic practices
- Physical contamination and control in food operations
- Food allergen control
- Safety of minimal food processing technologies
- Heat applications and food safety implications
- Low temperature applications and food safety implications
- Food packaging and environmental impact
- Safety of novel food processing technologies
- World food needs and environmental issues
- Whiteboard and power point
- Problem- based group work activities
- Virtual learning environment supported by webcourses, including
discussion boards.
- Multimedia sources including YouTube and Podcasts.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |