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Food Technology, Health and Safety

Address important food safety concerns including food fraud and allergies, additives, microorganisms, and heavy metals.

a laboratory

Food Technology, Health and Safety

  • 4 weeks

  • 1 hour per week

  • Digital certificate when eligible

  • Introductory level

Find out more about how to join this course

Learn how to detect food fraud and food allergies

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.

Discover the impact of heavy metals exposure on human health

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.

Examine the fundamentals of food microbiology

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.

Improve your knowledge of toxicology and food additives

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.

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  • Week 1

    Food fraud and food allergy

    • Food fraud and food allergy

      Prof. Chen will introduce food fraud and the methods for the detection of food fraud and food allergens.

    • Detection of food fraud and food allergy

      Prof. Chen will explain the basic concept and the methods for preventing food fraud and food allergy. He will explain the two detection methods, DNA-based methods and protein-based methods.

  • Week 2

    Heavy metals exposure and human health

    • Characistic of heavy metals

      Prof. Liao will show you the definition of heavy metals and toxic metals, and why we should be concerned about toxic metals.

    • Major toxic metals

      Prof. Liao will introduce major toxic metals, including arsenic, cadmium, lead, and mercury.

    • End of week summary

      We’ve now reached the end of this week. You could review the characteristics of toxic metals by taking the quiz.

  • Week 3

    Food microorganisms and its applications in fermented foods

    • Introduction of food microorganisms

      Explore food microorganisms and its application in fermented food.

    • Applications in fermented foods

      We will explore fermentation food and its making process in this section.

  • Week 4

    Safety assessment of food additives

    • Safety assessment of food additives

      Prof. Hsiao will introduce the definition of food additives and their categories, numbering systems, common toxicological studies for safety evaluation, evaluating toxicology information and the regulations in the US and EU.

    • Assessment time

      This is the final review for this course. Thank you for participating in this course.

When would you like to start?

Start straight away and join a global classroom of learners. If the course hasn’t started yet you’ll see the future date listed below.

  • Available now

Learning on this course

On every step of the course you can meet other learners, share your ideas and join in with active discussions in the comments.

What will you achieve?

By the end of the course, you‘ll be able to...

  • Explore the toxicology and risks methods of food additives.
  • Explore food microorganisms and its application in fermented food.
  • Evaluate the sources of heavy metals in food and how to avoid exposure to heavy metals from food.
  • Identify food fraud cases and food allergies symptoms.

Who is the course for?

This course is designed for anyone who wants to further their knowledge of food safety, with a particular focus on allergens, additives, and chemical contaminants.

Who will you learn with?

Assistant Professor, School of Food Safety, Nutrition college, Taipei Medical University

Assistant Professor, School of Food Safety, Nutrition college, Taipei Medical University

Assistant Professor, School of Food Safety, Nutrition college, Taipei Medical University

Assistant Professor, School of Food Safety, Nutrition college, Taipei Medical University

Who developed the course?

Taipei Medical University

Taipei Medical University (TMU) has been a leader in Taiwan’s healthcare system for over half a century due to its research, teaching excellence, internationalization and outstanding medical service.

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Develop skills to further your career

  • Access to this course
  • Access to 1,000+ courses
  • Learn at your own pace
  • Discuss your learning in comments
  • Tests to boost your learning
  • Digital certificate when you're eligible

Cancel for free anytime

Buy this course

$69/one-off payment

Fulfill your current learning need

  • Access to this course
  • Learn at your own pace
  • Discuss your learning in comments
  • Tests to boost your learning
  • Printed and digital certificate when you’re eligible

Limited access


Sample the course materials

  • Access expires 30 Dec 2022

Find out more about certificates, Unlimited or buying a course (Upgrades)

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