Food Ingredients, Additives and Contaminants
A.Y. 2020/2021
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
The course will be delivered in a hybrid mode with lessons that will be held both in the classroom (in person) and by videoconference using Microsoft Teams (remotely) according to the scheduled time (synchronous). The percentage of lessons given in person and the access criteria will be indicated. In relation to the evolution of the pandemic and the general health situation, the provisions may vary according to national and regional instructions.
Students who do not participate in face-to-face lessons will still be able to carry out the same online activity in order to develop the same skills acquired through the activities proposed in the classroom.
All the details of the activities will be published by the start of the lessons. Any updates and the criteria for participating in face-to-face lessons, which require a reservation with the appropriate app, will be communicated on the ARIEL - UNIMI website of the course.
Students who do not participate in face-to-face lessons will still be able to carry out the same online activity in order to develop the same skills acquired through the activities proposed in the classroom.
All the details of the activities will be published by the start of the lessons. Any updates and the criteria for participating in face-to-face lessons, which require a reservation with the appropriate app, will be communicated on the ARIEL - UNIMI website of the course.
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 guidance for approval of new food additives, new use 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 guidance for approval of new food additives, new use of already authorized additives.
Prerequisites for admission
Necessary prerequisites are knowledge of the basic principles of Food Process Technology and Food Chemistry
Teaching methods
The course is provided in ways that are useful for introducing students to the concepts and terminology and main regulations used in the field of food formulation technology. The course will be delivered using formats that include lectures and case study discussions. Occasionally industry professionals will be invited for a seminar.
Teaching Resources
Course slides published on ARIEL-UNIMI; scientific literature provided by the teacher.
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
Professor(s)