Course code PārZ6010

Credit points 2

Food Additives

Total Hours in Course80

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours48

Date of course confirmation19.02.2014

Responsible UnitDepartment of Food Technology

Course developer

author prof.

Inga Ciproviča

Dr. sc. ing.

Prior knowledge

Vete5009, Food Technology

Course abstract

The students acquire knowledge about additives role in food products, basic groups of additives, general principles of their application, legislation and international numbering system for food additives. They learn about the main groups of food additives, more frequently used substances of each group, their origin and estimation as well as benefits and risk from their usage. Also students acquire knowledge about application of food additives in one of food processing branches and learn about influence of specific additives groups on properties and quality of food products.

Learning outcomes and their assessment

After completing of course student will have:
• knowledge about basic groups of food additives, the statement of legislation and main rules about application of food additives in food production as well as understanding about the differences between functional groups of food additives;
• skills for evaluation of functions of each additive in food products and substantiation for their use;
• competence about the evaluation of food additives, the critical review and opion based on knowledge about the action and occurrence of food additives in food products are developed.

Compulsory reading

1. Ozola L. Pārtikas piedevas. Rīga: NEO, 2003. 112 lpp.
2. Food Additives. Ed. by A.Branen, P.Davidson, S.Salminen, J Thorgate. 2nd ed., rev. and expanded. New York, Basel: Marcel Decker, 2002. 938 p.
3. Sweeteners. Leatherhead: Leatherhead Publishing ; Oxford : Blackwell Publishing, 2007. 304 p.
4. Jākobsone I., Kreicbergs V. Uztura bagātinātāji un pārtikas piedevas. Rīga: LU Akadēmiskais apgāds, 2007. 128 lpp.

Further reading

1. Food Colorants. Chemical and Functional Properties. Edited by C.Socaciu. Boca Raton : CRC Press, 2008. 633 p.
2. Natural food colourants: Science and technology. Edited by G.Lauro, F.Francis. New York; Marcel Dekker, Inc., 2000. 336 p.
3. Stetems B. Zini, ko tu pērc. Rīga: Zvaigzne ABC, 2007. 376 lpp.

Periodicals and other sources

1. PVD mājas lapā (www.pvd.gov.lv) aktuālā informācija
2. EFSA mājas lapā (www.efsa.europa.eu) aktuālā informācija
3. JECFA mājas lapā (http://www.who.int/foodsafety/chem/jecfa/en/) aktuālā informācija