Food Ingredients, Additives and Contaminants

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.

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.