TU Code: FOD4000
Level: NFQ Level 8
Fee: €600
Award: CPD Certificate
Duration: 1 day intensive or 2hrs/week for 1 semester online/on campus
Course type: Postgraduate
Mode of Study: Part time
Method of Delivery: Classroom/Online
Location: Grangegorman
Contact: orla.cahill@tudublin.ie 

Minimum Entry Requirements

• A Level 8 BSc in Food Science / Environmental Health / Culinary Arts / or related area.

Overview

Food allergies have increased by 50% in the past decade and as such, more stringent legislation regarding allergen labelling on the 14 major allergens was expanded in December 2014 in the EU (FIC 1169/2011) to apply to unpackaged food. This has had a major impact on all food & beverage industries worldwide who are more legally required to declare the presence of any of the major 14 allergens on labels at point of sale. The control of allergens in the food chain is essential to protect the consumer from possible allergic reactions and food businesses from product recalls and litigation. As a result, all food businesses need to establish controls including risk assessments to risk management in order to protect the consumer and the business. This CPD in Allergen Management & Control provides students with all the necessary knowledge regarding allergen legislation & labelling, risk assessment and the implementation of allergen control plans.

Learning Outcomes

• Develop an understanding of food allergies, food intolerances and food-related-autoimmune disorders.
• Explain the implications of Allergens in food & the impact on the body.
• Understand the legislation and EU legal requirements about the control and presence of allergens in the food chain.
• Summarise the methods used to detect a range of allergens in food stuffs and the environment.
• Debate and defend the critical control measures to be taken to prevent allergen contamination.
• Interpret how to formulate products to comply with allergen management legislation.
• Understand how to develop and implement allergen management plans.