Novel Food

Course Coordinator

ECTS points:
5

Program:
preddiplomski
diplomski

Course number:
53672, 53674, 39848

Course Description

COURSE CONTENT

Lectures

  • Novel food – definition of terms. Categorisation of novel food
  • requirements for placing novel foods on the market within the Union
  • Emerging technologies in food production processes and impact on functional properties of new food ingredients
  • food consisting of,  isolated from or produced from plants or their parts and is consisting of, isolated from or produced from a plant obtained by non-traditional propagating practices
  • food consisting of, isolated from or produced from animals or their parts, except for animals obtained by traditional breeding
  • food with a new or intentionally modified molecular structure
  • food consisting of, isolated from or produced from microorganisms, fungi or algae
  • food consisting of, isolated from or produced from material of mineral origin
  • Insects as food
  • In vitro meat
  • food consisting of engineered nanomaterial

Seminars:

examples of novel food specification: identity  of the novel food, technical and scientific data , chemical composition, description of the production process, stability, proposed uses and use levels and anticipated intake

LEARNING OUTCOMES

  • categorize novel food
  • interpret European Regulatory Framework on Novel Foods
  • present procedures for placing novel foods on the market within the Union
  • assess key factors in the safety of novel foods.
  • evaluate the reasons for the expansion of this sector in the food industry
  • compare sources of novel food ingredients and explain the technological and functional properties and requirements of their choice
  • explain the mechanism of action of novel food ingredients
  • list the examples of commercial products consist of novel food ingredients
  • explain the definition of engineered nanomaterials
  • list insect species which were reported to have the biggest potential to be used as food and feed in the EU
  • discuss the concept of In vitro meat production system and its impact on environment