FOODSCI 715 - Food Allergens and Intolerants
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
Labs
Tutorials
Lectures
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TBLs
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Description: An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.
Prerequisites / Restrictions
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