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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Food ingredients, additives and contaminants part 2: additives and contaminants
Code: G290S-
Teacher:  Laura Piazza
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 6
Basic aims:  The course provides the basics of the food formulation technology with particular emphasis to the relationship ingredient / additive – structure - functionality of processed food products and aims to provide knowledge of the regulatory framework of the EU on food additives and of the evaluation by EFSA on the safety and consumer exposure.
Acquired skills:  Understanding of the principles that allow the choice of ingredients / food additives to formulate complex food products with specific structural and technological functionalities.
Basic information on the in force legislation on permitted additives and the relative conditions of use. Basic knowledge of safety assessments of new food additives before they are authorized for use in the EU.
Course contents:  Food toxicology. Principles of toxicology. Acceptable Daily Intake. Maximum residue levels of contaminants. Food additives. Flavouring agents. Food processing aids. Food contaminants. Laws and regulations.
Program:  Food toxicology. Principles of toxicology. Acute, sub-chronic, chronic toxicity. Risks and benefits of food additives. Acceptable Daily Intake. Estimation of food additives intakes. Maximum residue levels. Risk assessment of contaminants. International regulatory organizations. Additives. Properties, functions and usage of food additives. Additives categories (preservative, antioxidants, emulsifiers, pH control agents and acidulants, texturizing agents, flavour enhancers, etc.). Colouring agents. Sweeteners. Flavouring agents. Food processing aids. Food additives and food labelling in European Union. Contaminants. Natural toxicants in foodstuffs (mycotoxins, vasoactive amines, goitrogens, cyanogenic glycosides, constituents of spices, etc.). Pesticide residues in food.. Food contaminants from industrial wastes (heavy metals, polychlorinated byphenyls, dioxins, etc.). Toxicants formed during food processing (polyciclic aromatic hydrocarbons, nitrosamines, etc.). Laws and regulations.
Prerequisites:  Preferably the student has to know organic chemistry and microbiology.
Preparatory instructions:  Info not available
Learning materials:  Copy of the slides used by the teacher in her lesson. Cerutti G. Residui, additivi e contaminanti degli alimenti. II Ed. Tecniche Nuove, Milano, 2003; Chavéron H. "Introduction à la toxicologie nutritionnelle". Editions TEC & DOC, Parigi, 1999 ; "Food additives". Branen et al. (eds), Marcel Dekker, New York, 2002; "Additifs et auxiliaires de fabrication dans les industries agroalimentaires". de Reynal B., Multon J. (eds). IV ed. Editions TEC & DOC, Parigi, 2009
Other info:  The course includes seminars by external specialists. The student is asked to prepare a written report about a subject chosen with the teacher to be discussed in the oral examination.
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Program of Food ingredients, additives and contaminants part 2: additives and contaminants (pdf version)
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