ADDITIVES AND CONTAMINANTS IN FOODS

- Knowledge and understanding: knowledge of the classification, technological functions and mechanisms of action of food additives; understanding the origin and types of contaminants.
- Applying knowledge and understanding: applying EU/EFSA/JECFA references to practical cases; evaluating technological strategies to reduce contaminants.
- Making judgements: critically assessing the use of additives and the issues related to contaminants, also considering scientific opinions.
- Communication skills: presenting issues and solutions in the food technology and safety field using appropriate scientific terminology.
- Learning skills: keeping up to date independently on regulations, emerging additives, new contaminants and mitigation strategies.

Lectures (21 hours). Practical exercises, case studies, group work (34 hours). Field visits to food industries and laboratories (8 hours).

Information for students with disabilities and/or specific learning disorders (SLD).
To ensure equal opportunities and in compliance with current legislation, interested students may request a personal meeting to plan possible compensatory and/or dispensatory measures, based on the learning objectives and their specific needs. Students may also contact the CInAP (Center for Active and Participatory Integration – Services for Disabilities and/or SLD) Departmental Coordinator, Prof. Anna De Angelis.

Basic knowledge of chemistry, biochemistry, microbiology and food technology.

Part I – Food Additives (~2/3 of the course)

- Definitions and regulatory framework: Regulation (EC) 1333/2008, Regulation (EC) 1334/2008 (flavourings), Regulation (EU) 231/2012 (specifications).
- Safety assessment criteria: NOAEL, ADI, 'quantum satis', EFSA/JECFA evaluations.
- Main categories of additives:
  1. Colourings – natural and synthetic.
  2. Preservatives – organic acids, nitrites/nitrates.
  3. Antioxidants – tocopherols, ascorbic acid, BHA/BHT.
  4. Sweeteners – aspartame, sucralose, stevia, polyols.
  5. Emulsifiers and stabilisers – mono- and diglycerides, lecithins, gums.
  6. Thickeners and gelling agents – pectins, carrageenans, alginates.
  7. Raising agents and anti-caking agents – carbonates, silicates.
  8. Other functional additives – enzymes, processing aids, coatings.
- Practical activities: label analysis, calculation of permitted levels, case studies.

Part II – Food Contaminants (~1/3 of the course)

- Definitions and regulatory framework: Regulation (EC) 1881/2006 and amendments.
- Chemical contaminants:
  1. Heavy metals (Pb, Cd, Hg, As).
  2. Mycotoxins (aflatoxins, OTA, fumonisins, DON).
  3. Pesticides and plant protection residues.
  4. Process contaminants: acrylamide, PAHs, chloropropanols, furans.
- Biological contaminants: pathogenic microorganisms and toxic metabolites.
- Prevention and mitigation: raw material selection, agronomic and technological control, process optimisation, HACCP, RASFF.
- Practical activities: discussion of EFSA and RASFF cases, interpretation of analytical data, mitigation strategy simulations.

- Lecture notes and slides provided by the lecturer.
- EU legislation: Regulation (EC) 1333/2008, 1334/2008, 1881/2006, etc.
- EFSA opinions and JECFA documents.
- Recommended textbooks:
  * Mortensen A., Food Additives, Woodhead Publishing.
  * Brera C., Miraglia M., Chemical Contaminants in Food, Springer.
  * Selected scientific papers and case studies provided during the course.

- Written exam (open-ended questions, case analysis).
- Oral exam (theoretical and practical discussion).
- Assessment will be based on: theoretical knowledge, ability to apply regulations, critical analysis of case studies, clarity of presentation.