Optional Courses

Codex Alimentarius Commission
Author: Date:27-11-2007 Hits:


Objectives and Requirements:

The objective of this course is to familiarize the students with the history, development and workings of the Codex Alimentarius Commission (CAC) in formulating and harmonizing food standards and ensuring their global implementation.
Upon completing the course, the students will know about the standards, codes of practice, guidelines and recommendations that constitute the Codex Alimentarius, and the countries’ role in the development of codes governing hygienic processing practices and recommendations relating to compliance with those standards; they will understand why the Codex Alimentarius, or the food code, has become the global reference point for consumers, food producers and processors, national food control agencies and the international food trade; they will know the impact the Code has on the thinking of food producers and processors as well as on the awareness of the consumers.
Key points and main areas of difficulty of the course 
Codex standards, Codex codes of practice, Codex and science, Codex guidelines, and case studies.
Chapter 1: Introduction
Chapter 2: Theory of gene modification technology
Chapter 3: Detection and analysis of GM food
Chapter 4: Application of gene biotechnology in food industry
Chapter 5: Safety evaluation of genetically modified food
Chapter 6: Codex and Consumers
Chapter 7: Codex and the International Food Trade
Chapter 8: More Than Codex: FAO, WHO and Wider Partnerships
Chapter 9: Case study and how should my country be involved in

Credit(s): 2

Prerequisite Course(s):  Food Regulation and Standards

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