Cipher: 2109
Nomenclature: Food additives
Study programme: Molecular biosciences
Module: Materials science and new technologies
Case holder:

Prof. dr. sc. Drago Šubarić
Izv.prof.dr.sc. Đurđica Ačkar
Institution of the case holder:

Faculty of Food Technology in Osijek
Contributors - Contractors:

Prof.dr.sc. Ljubica-Glavaš Obrovac
Subject status: Electoral College
The year in which the case is submitted: Year I
The semester in which the case is submitted: Semester II
Subject objective:

To know the additives that are commonly used in the production of food, their function in the food product as well as the legislation and trends in the application of additives. Understand the effects of additives on human health.
Case contents:

Food additives. Why are additives added to food? Legislation related to the application of additives in food production (in our country and in the world). Classification and physicochemical properties of additives. Reactions with food ingredients. Trends in the application of additives in food production.
Food additives and their adverse effects on human health. Malnutrition caused by food additives. Antioxidants in food as inhibitors of carcinogenesis and tumor growth.
Learning outcomes: competences, knowledge, skills that the subject develops:

1. Identify food additives.
2. Analyze the physicochemical properties of additives.
3. Predict the interactions of additives with food ingredients.
4. Critically judge the positive and negative health effects of additives.
ECTS Credits 6
Lectures 20
Seminars (IS) 5
Exercises (E) 0
Altogether 25
The way of teaching and acquiring knowledge:

In order to successfully master the goals of this subject, the student should regularly attend classes, actively participate in seminars, follow the literature in the field and prepare a presentation.
Ways of teaching and acquiring knowledge: (notes)
Monitoring and evaluating students (mark in fat printing only relevant categories) Attendance, Teaching activities, Mandatory seminar work
Rating method: Oral exam, Essay/Seminar
Mandatory literature:

1. W. Baltes: Lebensmittelchemie. Springer Verlag, Berlin, Heidelberg, New York. 2000.
2. Food Chemistry (O. R. Fennema your.), Marcel Dekker, Inc., New York, Basel, Hong Kong, 1996.
3. Food Additives (Collection of Analytical Methods for Food Additives, AOAC International, Arlington, USA).
4. Food Additives in the European Union (regulations).
5. Law on Food Additives, Flavourings and Food Enzymes (OG 39/13)
Supplementary (recommended) literature:

1. Robert L. Smith, Samuel M. Cohen, John Doull, Victor J. Feron, Jay I. Goodman, Lawrence J. Marnett, Ian C. Munro, Philip S. Portoghese, William J. Waddell, Bernard M. Wagner and Timothy B. Adams Criteria for the safety evaluation of flavoring substances: The Expert Panel of the Flavor and Extract Manufacturers Association. Food and Chemical Toxicology, 2005;43:1141-1177
2. Silvio De Flora and Lynnette R. Ferguson Overview of mechanisms of cancer chemopreventive agents. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, Online 16 August 2005.
How to monitor the quality and performance performance (evaluation):

Verification of the understanding of the information obtained, the method of presentation and the scope of the material adopted by using the questionnaire at the end of the lecture of the subject.
Discussions with students and colleagues.
The success of the course will be evaluated every year by the study leadership and the joint expert committee of the institutions of the holders of the study.