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Food Additives and Contaminants

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Additivi e contaminanti alimentari

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Academic year 2016/2017

Course ID
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Teacher
Dott. Erica LIBERTO (Lecturer)
Modular course
Year
1st year
Type
Basic
Credits/Recognition
2
Course disciplinary sector (SSD)
CHIM/10 - chimica degli alimenti
Delivery
Formal authority
Language
English
Attendance
Obligatory
Type of examination
Written and oral (optional)
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Sommario del corso

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Course objectives

The objectives of the module are designed to acquire knowledge and skills in the field of food additives and contaminants

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Results of learning outcomes

Students acquire knowledge tools of the most important classes of chemical food additives, their technological use also driven by current EU legislation for the adding in certain food preparations and for a sustainable use. In addition students will have notions on food contaminants, their presence or delivery in food, approaches to limit and control them also from a EU legislation point of view .

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Course delivery

The course will be organized in lectures and seminaries delivered by experts in different fields. Visits to production plants  will be also included

 

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Learning assessment methods

Written examination on lessons topics.

Written examination on lessons topics.

Example:

1. General Question about food safety, risk management, food additives (classify colorants and examples, positive list, safety assessment)

2. General Question about food contaminants (by process contaminants&examples of mitigation tools, discussion on food contaminants&examples)

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Support activities

Technical visit and themed seminars

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Program

General view on food safety. Food additives: definition, general EU framework, food colors, sweeteners, food additives other than colors and sweeteners: preservatives, emulsifiers, stabilizers, flavor enhancers. Flavoring. Food contaminants: pesticides, animal drug residues, metals, contaminants from packaging, from food contact material, by processing.

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Suggested textbooks and readings

Teacher's lecture notes

H.D. Belitz, W. Grosh, P. Shieberle. Food Chemistry. Ed Springer (English Edition)

A.L.Branen, P.M.Davidson, Seppo Salminen, J.H. Thorngate III. Food Additives. Ed. Marcel&Dekker

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Last update: 16/02/2017 15:03
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