- Oggetto:
- Oggetto:
Food Additives and Contaminants
- Oggetto:
Additivi e contaminanti alimentari
- Oggetto:
Academic year 2018/2019
- Course ID
- ---
- 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)
- Oggetto:
Sommario del corso
- Oggetto:
Course objectives
The objectives of the module are designed to acquire knowledge and skills in the field of food additives and contaminants
- Oggetto:
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 .
- Oggetto:
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
- Oggetto:
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)
- Oggetto:
Support activities
Technical visit and themed seminars
- Oggetto:
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.
Suggested readings and bibliography
- Oggetto:
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
- Oggetto:
Class schedule
Content-type: text/html; charset=UTF-8This module is not available - Master di II livello in "Innovation in Food Science and Technology – Michele Ferrero" - Università degli Studi di Torino Vai al contenuto principaleThis module is not available
The Application 'lezioni' is not available.
For more information contact portale-supporto@unito.it- Oggetto:
Note
- Module Lecturer - Dott. Francesco CUBADDA (5 hours) - Istituto Superiore di Sanità, Roma
- Module Lecturer - Prof.ssa Sabrina MORET (5 hours) - Università degli studi di Udine, Dipartimento di Scienze Agroalimentari, Ambientali e Animali
- Oggetto:
