ABCT4012

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Marine Biotoxin Contamination of shellfish and seawater fish with biotoxin from blooms of algae, puffer fish tetradotoxin and other marine fish that contain toxins; shellfish poisoning causing paralytic shellfish poisoning (PSP), amnesic shellfish poisoning (ASP), and neurotoxic shellfish poisoning (NSP). Diseases in Poultry and Animals Investigations of some diseases that occur in poultry and animals, such as avian influenza, Salmonella, mouth and feet disease in pigs, and BSE (Mad Cow Disease); discussion also on the prevention, testing, and monitoring programmes. School Lunch Box Programme A critical analysis of food poisoning caused by improper handling, preparation, and storage of school lunch boxes; the responsibility of the catering service, schools, and teachers. Total Diet Study TDS as a tool for risk assessment and control in relation to the chronic dietary exposures to chemicals across the total diet of a population. 7 hours 7 hours 7 hours 7 hours TEACHING/LEARNING APPROACH Four main topics related to current issues in food safety and food technology are selected for learning in the subject, with 7 hours allocated to each topic. Keynote Lectures are introduced to students to cover the main theme of the subject matter. Tutorial will form a significant part of the teaching and learning strategy of this subject, which aim to foster students’ skills in analytical power, information acquisition, critical thinking, problem-solving and life-long learning. Through small-group discussions of relevant topics/issues, tutorials can also enhance students’ communications skills and their awareness of professional integrity, ethics and social responsibilities. MODE OF STUDY Lecture Tutorial Total 20 hours 8 hours 28 hours ASSESSMENT Examination Continuous Assessment Total 50% 50% 100%
In this subject students will be concerned with current issues in food safety and technology. The teaching strategy places emphasis on student-centered and self-directed learning. A group miniproject forms an important part of the continuous assessment. Students will work in groups on assigned topics. The group performance and the performance of the individual are assessed through written and oral reports. The study approach, teamwork involvement, quality of written reports and performance in oral presentation, including communication skills, form the basis of assessment for the group project. The continuous assessment is also supplemented by written tests. A final examination is held at the end of semester. Tests and examination are set and marked in accordance with the identified learning outcomes and assessment criteria. Students are required to obtain Grade D or above in both the continuous assessment and the examination. READING LIST References Zeuthen, P. (Ed.) Food Preservation Techniques Woodhead Publishing 2003 Rahman, M.S. (Ed.) Handbook of Food Preservation Marcel Dekker 1999 Hoboken, N.J. Food Safety Handbook Wiley 2003
Page 1: TITLE: SELECTED TOPICS IN FOOD SAFE

ABCT4012

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