270053 VO Food additives, contaminants, unhealthy compounds in foods (2008S)

1.50 ECTS (1.00 SWS), SPL 27 - Chemie

Mi, 8:15 - 9:00 Uhr, HS III der Chem. Institute
Beginn: 05.03.2008

Details

Language: German

Lecturers

Gerhard Sontag

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

The production of stable foods necessitates the use of food additives. In this lecture an over-view about important additives, e.g. sweeteners, sugar substitutes, emulsifiers, thickening agents, gel builders and preservatives is given.
During the production of food the occurrence of different toxic components can be observed. The contamination with polycyclic aromatic hydrocarbons, polychlorinated biphenyls, toxic metabolites of micro-organisms, veterinary drugs and additives to animal feed are discussed in detail. Additionally some examples for the formation of toxic substances during the pre-paration of foods will be explained.

Assessment and permitted materials

Minimum requirements and assessment criteria

The students shall be informed about the use of food additives and about the contamination of foods with toxic compounds.

Examination topics

Evaluation: oral examination

Reading list

W. Baltes: Lebensmittelchemie, Lehrbuch der Lebensmittelchemie, Springer Verlag 2001
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2004

Association in the course directory

LC-2, LCHII-2

Last modified: Fr 31.08.2018 08:55