Food Technology, Health and Safety

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.

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.

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.

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.

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.