Food ingredients, additives and contaminants

A.Y. 2020/2021
6
Max ECTS
48
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course aims to provide students with the basic concepts of formulation technology, with particular emphasis on the functional ingredient / additive-structure-performance relationship for processed food products. The course also aims to pass on knowledge about the EU regulatory framework on food additives and EFSA's assessment of consumer safety and exposure.
Expected learning outcomes
At the end of the course the students will be able to choose the ingredients / additives necessary for the formulation of food products based on structural and technological functionality and safety of use. Students will know the current EU legislation regarding permitted additives and the relative conditions of use.
Course syllabus and organization

Unique edition

Responsible
Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor: Piazza Laura
Professor(s)