Food Ingredients, Additives and Contaminants
A.Y. 2018/2019
Learning objectives
The course provides the basics of the food formulation technology with particular emphasis to the relationship ingredient / additive ¿ structure - functionality of processed food products and aims to provide knowledge of the regulatory framework of the EU on food additives and of the evaluation by EFSA on the safety and consumer exposure.
Expected learning outcomes
Understanding of the principles that allow the choice of ingredients / food additives to formulate complex food products with specific structural and technological functionalities.
Basic information on the in force legislation on permitted additives and the relative conditions of use. Basic knowledge of safety assessments of new food additives before they are authorized for use in the EU.
Basic information on the in force legislation on permitted additives and the relative conditions of use. Basic knowledge of safety assessments of new food additives before they are authorized for use in the EU.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Food toxicology. Principles of toxicology. Acute, sub-chronic, chronic toxicity. Risks and benefits of food additives. Acceptable Daily Intake. Estimation of food additives intakes. Maximum residue levels. Risk assessment of contaminants. International regulatory organizations. Additives. Properties, functions and usage of food additives. Additives categories (preservative, antioxidants, emulsifiers, pH control agents and acidulants, texturizing agents, flavour enhancers, etc.). Colouring agents. Sweeteners. Flavouring agents. Food processing aids. Food additives and food labelling in European Union. Contaminants. Natural toxicants in foodstuffs (mycotoxins, vasoactive amines, goitrogens, cyanogenic glycosides, constituents of spices, etc.). Pesticide residues in food. Food contaminants from industrial wastes (heavy metals, polychlorinated byphenyls, dioxins, etc.). Toxicants formed during food processing (polyciclic aromatic hydrocarbons, nitrosamines, etc.). Laws and regulations.
Teaching methods
Copy of the slides used by the teacher in her lesson. Cerutti G. Residui, additivi e contaminanti degli alimenti. II Ed. Tecniche Nuove, Milano, 2003; Chavéron H. "Introduction à la toxicologie nutritionnelle". Editions TEC & DOC, Parigi, 1999 ; "Food additives". Branen et al. (eds), Marcel Dekker, New York, 2002; "Additifs et auxiliaires de fabrication dans les industries agroalimentaires". de Reynal B., Multon J. (eds). IV ed. Editions TEC & DOC, Parigi, 2009
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor:
Piazza Laura
Professor(s)