VM 834 Current Issues in Food Safety

Designed for regulatory students or students working within food industry, this course will provide an overview of food allergens with a primary focus on preventive controls in the food manufacturing setting. Students will understand the basic science of the human immune response to food allergens, the determination of allergen thresholds, the most current rapid detection testing methodologies, current regulations as well as allergen prevention and control planning.

Topics will include:

• The Big 8 food allergens and the public health aspects of food allergies and insensitivities
• Clinical allergen thresholds for individuals and populations
• Allergen regulations (declared and undeclared) including labeling
• Manufacturing controls
• Allergen testing and detection
• Preventive controls, validation, and verification
• Case studies from industry

Course Materials

All materials will be made available in the D2L course. There is no textbook requirement - readings will be assigned from regulatory, industry, and research sources.

1 Credits