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Food Supplements and Additives

Course developer

Prior knowledge

PārZ5006, Food Chemistry

Course abstract

The objective of the study course is to give knowledge about food additives and food supplements, about regulations of their use and distribution, about the impact of food additives and food supplements on overall chemical and physical properties of food. The tasks of the course are:
1) to deepen knowledge and understanding about the influence of food additives and food supplements on the health of consumers;
2) to provide the information about the normative acts to be taken into account by the players of the food additive and food supplement market.
The course is taught in Latvian.

Learning outcomes and their assessment

Knowledge:
1) about chemical composition of the food supplements and food additives, about their influence on properties of food products and human health;
2) about legislative acts regulating turnover of the food additives and food supplements;
Skills:
3) analyse the chemical composition of the food supplements and food additives, options of their usage and their influence on food products and human health;
Competencies:
4) understand, evaluate and explain in the reasoned way the necessity to add or not to add the authorised food additives to defined group of food products;
5) explain specialists and non-specialists the necessity to supplement or no supplement traditional diet with food supplements ensuring a balanced daily diet.

Course Content(Calendar)

Lectures
1. Food additives and food supplements. L2
2. Laws and regulations setting the usage of food additives. L2 P2
3. Classification of food additives. L2 P2
4. Harmlessness, origin and criteria of purity of food additives. L2 P2 S4
5. Laws and regulations setting usage of food supplements. L2 P2
6. Composition of food supplements. Data base of food supplements. P4 S6
Practical works
1st practical work. Food additives’ legislation acts, their analyses.
2nd practical work. Food additives labelling.
3rd practical work. Composition of food supplements.
4th practical work. Food supplements’ legislative acts, data base.

Requirements for awarding credit points

During mastering of the course, students should participate in seminars and practical works, elaborate individual works and present to students auditoria.

Description of the organization and tasks of students’ independent work

The independent work of the students is organized on individual basis and/or in small groups by assigning the following tasks:
1) to prepare independently for seminars;
2) to study literature on topics related to respective course;
3) to prepare presentations and present to students.

Criteria for Evaluating Learning Outcomes

The total assessment of the results achieved by students in the study course consists of:
1) development of individual work on food additives, presentation preparation and presentation (40%);
2) development of individual work on food supplements, presentation preparation and presentation (40%);
3) written exam (20%).

Compulsory reading

1. Baltess, V. (1998) Pārtikas ķīmija. Latvijas Universitāte.
2. Belitz, H.D., Grosch, W., Schieberle, P. (2009) Food chemistry. 4th edit. Springer.
3. Baltess, V., Matisseks, R. (2011) Lebensmittelchemie. Springer.
4. Eiropas Parlamenta un Padomes Regula 1333/2008 par pārtikas piedevām
5. Pārtikas aprites uzraudzības likums
6. Jākobsone, I., Kreicbergs, V. (2007) Uztura bagātinātāji un pārtikas piedevas. LU Akadēmiskais apgāds.
7. Socaciu, C. (2008) Food colours: chemical and functional properties. CRC Press. Taylor&Francis Group.

Further reading

1. Food additives (1990) Edit. A.Branan, P.Davidson, S.Salminen. Marcel Dekker.
2. Food preservatives (1991) Edit. N.Russel, G.Goud. Blackie Academic Professional.
3. Natural food colorants: science and technology (2000) Edit. L.F.Francis. Marcel Dekker.
4. Ozola, L. (2003) Pārtikas piedevas. SIA Neo.
5. Ripa, A. (2016) Ārstniecības augi: raksturojums, audzēšana, izmantošana. Avots.
6. Rubine, H., Eniņa, V. (2004) Ārsniecības augi: ieteikumi ārstniecības augu vākšanā un lietošanā.

Periodicals and other sources

1. www.likumi.lv
2. http://eur-lex.europa.eu/homepage.html?locale=lv
3. https://ec.europa.eu/food/safety_en
4. https://www.zm.gov.lv/partika/
5. https://www.zm.gov.lv/partikas-un-veterinarais-dienests/statiskas-lapas/normativie-akti?nid=2092