The course will have: demonstrated knowledge of the spectrum of microbiological and chemical factors that present food safety challenges, and the associated solutions to these problems; understood how food contaminants interact with biological systems and the mechanisms that produce adverse effects in humans; in-depth knowledge about the costs and benefits of food regulations to protect public health, and how they are applied in international trade; demonstrated knowledge of how food safety supply management systems are used in international trade, and the tools to manage risk; experience in communicating problems and solutions for food safety management; demonstrated the ability to apply knowledge via critical thinking and analysis to solve problems and produce an original written research thesis. Course structure A four-semester program will comprise: 50% of undergraduate units with no introductory-level (100) units permitted and a maximum of 25% of intermediate-level (200) units [as listed in Schedule A]. 100% comprising postgraduate-level (400, 500, 600 or 700) units [as listed in Schedule B]. A thesis (50%) which shall embody the results of research carried out under the direction of a supervisor or supervisors appointed by the appropriate School [as listed in Schedule C]. If approved by the Dean, a candidate may complete additional units (four at the postgraduate level) in place of the thesis.

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