Food additives

Course Description

COURSE CONTENT

Food additives and their classification according to assignment and origin. Safety assessment and acceptable daily intake. The influence of physical and chemical factors on the food additives functionality and stability. Advantages and risks of food additive uses. Legislation for food additives in Europe and outside Europe (declaration and uses). Food additives in food industry (cereal technology, meet and fish technology, oil and fat technology, fruit and vegetable technology...). The function and mechanism of action of some specific additives. Food additives and hypersensitivity. Scientific opinions in food additives area.

LEARNING OUTCOMES

• evaluate basic criteria for food additive application
• planning the use of food additive in different branches of food industry
• assess the impact of certain food additives on human health according to the results of the latest scientific research
• reevaluate different approaches in the field of legislation regarding the food additives

Lectures

Lectures: 10

Seminars: 10

Literature

1. Branen, A.L., Davidson, P.M., Salminen, S. (1990) Food Aditives, Marcel Dekker,Inc. NewYork
2. Belitz, H.-D. Grosch, W., Schieberle, P. (2004) Food Chemistry, 3. izd.,  Springer-Verlag, Berlin