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).

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus.

Basic knowledge of chemistry, biochemistry, and food microbiology is considered useful. Knowledge of food technologies is important, particularly stabilization processes and interactions between components

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.

The assessment consists of an oral examination aimed at evaluating students’ knowledge of the topics covered during the course, their ability to apply the acquired knowledge, and their appropriate use of scientific and technical terminology.

The examination covers the main technological, regulatory and safety aspects of food additives and contaminants, with particular emphasis on the technological functions of food additives, the criteria for their selection and conditions of use in different food categories, as well as the origin, formation, and prevention and control strategies of food contaminants.

The assessment takes into account the accuracy and completeness of the students’ knowledge, their ability to establish connections between different topics and apply theoretical knowledge to specific cases in the food sector, as well as clarity of presentation and command of scientific terminology.

The final grade is expressed on a scale of 30.

The final grade is expressed on a scale of thirty, according to the following criteria:

• Unsuitable

Knowledge and understanding of the topic: significant shortcomings and inaccuracies

Ability to analyze and synthesize: irrelevant with frequent generalizations

Use of references: completely inappropriate

• 18–20

Knowledge and understanding of the topic: very modest with evident imperfections

Analysis and synthesis skills: barely adequate

Use of references: just appropriate

• 21–23

Knowledge and understanding of the topic: knowledge is slightly above the minimum acceptable level

Ability to analyze and synthesize: a fair ability to analyze and synthesize information, presenting arguments in a logical and coherent manner

Using references: use standard references

• 24–26

Knowledge and understanding of the topic: good knowledge

Analysis and synthesis skills: good analytical and synthesis abilities, arguments are presented consistently

Using references: use of standard references

• 27–29

Knowledge and understanding of the topic: knowledge more than good

Ability to analyze and synthesize: considerable abilities of analysis and synthesis

Use of references: the topic has been explored in depth

• 30–30 cum laude

Knowledge and understanding of the topic: excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis

Use of references: important insights

Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).