ABCT4012

TITLE: SELECTED TOPICS IN FOOD SAFETY
& TECHNOLOGY
DEPT/CODE: ABCT4012
CREDIT VALUE: 2 LEVEL OF STUDY: 4
PRE-REQUISITE: Food Processing Technology (ABCT4001)
and Food Toxicology (ABCT3009)
STATUS: ELECTIVE
(Elective III subject)
STAFF RESPONSIBLE FOR SYLLABUS: Dr. K.C. Kwok and Dr. Peter H.F. Yu
AIMS
This subject aims to develop an awareness in students of recent developments in food
technology and current topics in food safety, and to develop their life-long learning, critical
thinking and communication skills.
LEARNING OUTCOMES
Upon completion of this subject, students will be able to
1. recognize current developments in food technology and topics of importance in food safety;
2. define a current problem of food hazard, identify the causes, and recommend possible
solutions;
3. demonstrate life-long learning, critical thinking and communication skills;
4. appreciate the value of social and national responsibilities as well as professional integrity
and ethics.
EXAMPLES OF SELECTED TOPICS
Soybean Science and Technology
Biologically active components and anti-nutritional factors in soybeans;
effect of processing on nutritional qualities of soy proteins; processing
soybeans to soy protein products.
Combining Traditional and New Preservation Techniques to Preserve Foods
Combining tradition preservation methods such as heat treatment and control
of water activity with new techniques such as irradiation, high pressure and
ultrasound in food preservation.
Chemistry and Safety of Acrylamide in Foods
Occurrence in foods; health hazards; mechanism of formation and potential
precursors; formation of acrylamide in foods as affected by ingredients and
processing conditions; methods to control.
Preservation of Foods with Irradiation and Microwave Methods
An in-depth look at the principles, methods, and applications of using
gamma-irradiation and microwave methods for food preservation and
cooking; comparison of international regulations on food irradiation.
TUITION
7 hours
7 hours
7 hours
7 hours

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