Saturday, 04 April 2015 00:00

Lincoln to offer food safety short courses

Written by 
Dr Malik Hussain. Dr Malik Hussain.

Complex and rapidly changing patterns in global food consumption, manufacturing, and retailing are creating a completely new range of problems in food safety, says a senior Lincoln University lecturer.

 With commercial reputations on the line, the situation has prompted senior lecturer in food microbiology Dr Malik Hussain and his colleagues to organise a range of food safety short courses for industry professionals, with the first three courses starting in April.

The courses, run through the Department of Wine, Food, and Molecular Biosciences, will involve participation from industry experts from the likes of AgResearch and The Institute of Environmental Science and Research.

“Food is becoming very complex, and even a simple meal cooked at home or foods bought from the supermarket can easily contain ingredients from several countries or continents,” says Hussain

“This complexity, in what is also a highly competitive global industry, requires a sound understanding of what food safety means from ‘paddock to plate’. This is vital to protecting the health of consumers and the commercial reputation of food manufacturers.”

It’s a sentiment shared by associate professor Ravi Gooneratne, who notes how food safety is gaining global attention, mainly due to an increasing awareness of food poisoning incidents around the world.

“Food safety education and training is crucial for food scientists and staff across the whole food industry. Every member of the food supply chain has a part to play in food safety,” says Gooneratne.

“The rapid and detrimental effects on a company or country’s reputation from food safety issues should be obvious now.”

The industry courses in April include a basic two-day course in practical food microbiology, a one-day course in Hazard Analysis Critical Control Point (a globally recognised food safety system for safe food production), and a half-day course on meat product quality and safety and meat industry legislation.

“These professional development short courses are designed to provide meaningful training that can help industry professionals mitigate risk, but they are also open to members of the public with a general interest in the topic,” says Hussain.

More information on the courses can found at www.lincoln.ac.nz/dwfmb

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