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Forensic Food Science - FOOD2350
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Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 3
 
 
Fee Band: 5 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

This course consists of a series of lectures, discussions and assignments that examine a wide range of techno-legal issues which frequently confront companies involved in the manufacture and service of foods and beverages. A portfolio of case studies are used to demonstrate the fundamental and practical aspects of the investigative process: defining the cause of the problem, acquisition of appropriate information and analytical evidence; loss assessment; reporting; communication with solicitors, barristers and insurance companies; appearance at court. Topics covered include: the legal process; prosecution for breach of food safety, quality and labelling regulations; prosecution of fraud, deception and adulteration; compensation disputes between companies when products and processes do not meet contractual specifications; compensation claims from consumers who have experienced foodborne illness; food composition and labelling authenticity, including religious certification for halal and kosher foods, genetic modification using recombinant DNA technology, species homogeneity; sabotage, deliberate adulteration, tampering; protection of intellectual property, patents. The course is aimed at students in food science and technology, but its content and structure are designed to accommodate students with a broader background in science and technology, as well as practicing professionals in the food/ beverage industries, government regulatory agencies and consulting companies.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.