Food Ingredients, Additives and Contaminants
A.Y. 2023/2024
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.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Principles of food formulation technology:
- Basic principles of the assembly of elementary components in food dispersed systems;
- General properties of colloidal dispersions;
- Functional role of main food ingredients;
- Functional classes of additives in foods;
- Physical changes of food components in emulsions, gels, foams as affected by: heat, mechanical stresses, pH and other environmental conditions occurring in processing of formulated foods.
Regulations:
- Legislation guidance to compliance, conditions for use of additives in food, including limits of use, specific guidance requirements;
- Food labelling regulations;
- EFSA criteria for risk analysis. Approval of new food additives, re-evaluation of already authorized additives.
- Basic principles of the assembly of elementary components in food dispersed systems;
- General properties of colloidal dispersions;
- Functional role of main food ingredients;
- Functional classes of additives in foods;
- Physical changes of food components in emulsions, gels, foams as affected by: heat, mechanical stresses, pH and other environmental conditions occurring in processing of formulated foods.
Regulations:
- Legislation guidance to compliance, conditions for use of additives in food, including limits of use, specific guidance requirements;
- Food labelling regulations;
- EFSA criteria for risk analysis. Approval of new food additives, re-evaluation of already authorized additives.
Prerequisites for admission
Necessary prerequisites are knowledge of the basic principles of Food Process Technology, Food Chemistry and Physics.
Teaching methods
The course will be delivered trough lectures and case-study discussions. Occasionally industry professionals will be invited for a seminar. Students will be introduced to the concepts and terminology and major regulations used in the field of food formulation technology.
Teaching Resources
Course slides published on ARIEL-UNIMI for the duration of the semester of the course; scientific literature provided by the teacher. The course lecture notes, unknown authors, NOT AUTHORIZED BY THE TEACHER are not recognized as teaching material.
Assessment methods and Criteria
- Methods: the learning assessment will be carried out by means of a written test on the topics developed during the lectures. No ongoing tests are scheduled.
- Typology: six open questions will be formulated related to a topics of the program. The report must be delivered within seventy-five minutes after delivery of questions;
- Evaluation parameters: the correctness of the answers, the appropriateness of the language, the ability to include interdisciplinary elements and notions, if required, will be assessed.
- Type of evaluation used: grade out of thirty.
- Useful materials to take the test: consultation of texts during the written exam is not allowed.
- Typology: six open questions will be formulated related to a topics of the program. The report must be delivered within seventy-five minutes after delivery of questions;
- Evaluation parameters: the correctness of the answers, the appropriateness of the language, the ability to include interdisciplinary elements and notions, if required, will be assessed.
- Type of evaluation used: grade out of thirty.
- Useful materials to take the test: consultation of texts during the written exam is not allowed.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor:
Piazza Laura
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