Address important food safety concerns including food fraud and allergies, additives, microorganisms, and heavy metals. Learn how to detect food fraud and food allergies. On this four-week course from Taipei Medical University, you’ll discuss global food safety concerns, exploring the effects of different foods, toxins, and additives on the human body.
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You’ll begin by looking at examples of food fraud and why food may be adulterated. You’ll then investigate food allergies, explaining their connection to food fraud, and identifying a variety of food authentication methods.
Discover the impact of heavy metals exposure on human health
Metals such as mercury, arsenic, cadmium, and lead, can be detected in different foods.
You’ll explore the characteristics of heavy metals and the cumulative effects they can have on our health.
You’ll evaluate the risks of the four main heavy metals in your local environment and compare them with other learners around the globe.
Examine the fundamentals of food microbiology
Food microbiology can help us understand food safety on a micro-level.
You’ll be introduced to microorganisms, types of food microbe, and their applications in fermented food production. You’ll delve into fungi, moulds, and yeasts, and examine fermented foods around the world.
With this knowledge, you’ll be able to identify the benefits and risks of food fermentation and explain the various fermentation processes used in the food industry.
Improve your knowledge of toxicology and food additives
You’ll finish this course by examining food additives, their effects, and regulation in the UK and US. You’ll be introduced to a range of developmental toxicity studies, gaining insights into how additives are assessed for safety.
By the end of this course, you’ll have an overview of food safety concerns, understanding how and why additives have been introduced into our foods and how their impact on the body is monitored and assessed.
Syllabus
Week 1: Food fraud and food allergy
Week 2: Heavy metals exposure and human health
Week 3: Food microorganisms and its applications in fermented foods
Week 4: Safety assessment of food additives
What will you achieve?
By the end of the course, you‘ll be able to...
- Explore the toxicology and risks methods of food additives.
- Explore food microorganisms and its application in fermented food.
- Evaluate the sources of heavy metals in food and how to avoid exposure to heavy metals from food.
- Identify food fraud cases and food allergies symptoms.
Who is the course for?
This course is designed for anyone who wants to further their knowledge of food safety, with a particular focus on allergens, additives, and chemical contaminants.
