2168 - Regulation of Food Composition, Safety and Health Claims
Course Description
The Canadian food industry is producing new foods and food ingredients in response to consumer demand and lifestyle, new crops that offer advantages over traditional crops (e.g., improved resilience against pathogens or environmental stressors or enhanced nutritional attributes), and functional foods for the maintenance of health and prevention of disease. The goal of this course is to provide students with an understanding of the regulatory frameworks that are in place to ensure a safe food supply and to ensure communications made in food labeling and advertising are not deceptive. Through a series of guests lectures from individuals in government, industry, and academia, students will be exposed to several aspects of scientific and regulatory affairs and will have a unique opportunity to interact and discuss topics with experts in a variety of fields. Students will be exposed to such topics as the structure and application of the Canadian Food and Drugs Act and Regulations, health claim and labelling requirements, study design and standards of evidence for regulatory submissions, and the roles of government, industry and academia in controlling food products in Canada and internationally. This course is an excellent opportunity for students to form networks with current subject matter experts, and to gain exposure to career opportunities in industry, government and academia.
Learning Outcomes
To provide a critical understanding of the:
1. Regulation and control of food composition in Canada and internationally.
2. Role of government, industry and academia in providing a safe and healthy food supply.
3. Strengths and weaknesses of Canadian, U.S. and European regulatory systems.
4. Current public health issues including health claims, labeling and monitoring.
5. Methods used for assessing food safety.
6. Standards of evidence required in submissions for regulatory approval.
The course consists of written and oral assignments. All students who register for the course through either the School of Graduate Studies or the School of Continuing Studies must participate in all assignments and will be graded. No auditing will be permitted.
Prerequisites
The Fall 2022 section of SCS 2168 will be offered in-class. This course is designed for the graduate level and is currently being offered though the School of Graduate Studies. Non-university students may also enrol in the course through the School of Continuing Studies. Therefore, the prerequisites for SCS 2168 Regulation of Food Composition, Safety, and Health Claims through the School of Continuing Studies will be based on the prerequisites for entry into graduate studies at the University of Toronto.
Before registering through the School of Continuing Studies, University of Toronto, prospective students must gain pre-approval from the course co-ordinators by sending an application along with the required documents (see below for description of necessary documents) by e-mail to: program.foodsafety@utoronto.ca or mail to:
The Program in Food Safety, Nutrition and Regulatory Affairs
Department of Nutritional Sciences
1 King's College Circle, Rm 5263
Toronto, ON
M5S 1A8
Please find the application form by clicking the blue "Download the Application Form" button below. Enrolment is limited and first consideration will be given to students in graduate programs at the University of Toronto and Toronto Metropolitan University. For those applying through the School of Continuing Studies, preferences will be given to those working for supporting members of the Program in Food Safety, Nutrition and Regulatory Affairs. Pre-requisite documents should be submitted by August 26, 2023. Applications will be reviewed by the Department of Nutritional Sciences’ graduate admissions committee or its representatives and successful candidates will be notified with registration instructions by August 31st. Classes will begin on either September 7 or 14th.
Any students attempting to register through the School of Continuing Studies without gaining pre-approval will be removed and have their money refunded.
Documents needed for pre-approval for course registration through School of Continuing Studies are consistent with those required for admission through School of Graduate Studies. Required documents include the following:
1) Completed application form. Application form is accessible below by clicking the blue "Download the Application Form" button.
2) Transcripts demonstrating a four-year University of Toronto degree, or its equivalent from a recognized university, with an average equivalent to a University of Toronto A- (80-84%) in the final two years and having a background in nutrition or other areas of biological or health sciences. (Official transcripts in sealed envelopes from issuing University will be required).
Applicants educated at non-Canadian institutions should note that their educational background will be assessed for equivalency with a University of Toronto degree based on International Degree Equivalencies. http://portal.sgs.utoronto.ca/current/admission/intdegequiv.asp?#country
3) Curriculum Vitae (CV).
4) Two letters of reference (preferably from professors/supervisors from an academic center or from a current employment supervisor or a combination of both).
5) Proof of English Language Proficiency: For applicants who have not received their prior academic preparation in an English language setting (minimum of five years), applications will not be considered until proof of English language proficiency has been submitted. Normally this is accomplished by having results of the Test of English as a Foreign Language (TOEFL) with the associated Test of Written English (TWE). At present, the minimum TOEFL score is 580/237 (computer base) and minimum TWE score is 5.0, or IBT TOEFL: Overall 93, writing 22 and speaking 22. Alternatively, a score of at least 7.0 is required on the International English Language Test System (IELTS) or 85 on the Michigan English Language Assessment Battery (MELAB) or COPE overall score 4 (with at least 1 in each component and 2 in the writing component).
Please direct questions and concerns to:
Hrvoje Fabek, PhD
Program in Food Safety, Nutrition and Regulatory Affairs Department of Nutritional Sciences
University of Toronto
1 King's College Circle, Room 5263
Toronto, Ontario, M5S 1A8
Tel: 416-978-0799 / Fax: 416-978-5882
program.foodsafety@utoronto.ca
pfsnra.com