Novel Food

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