Food Quality and Food Additives (SUUK_050)
About Study Course
Objective
To learn the theoretical basis of food quality determinants and management systems and to introduce students to the diversity of food additives, their major functions in food products, to create awareness of the role of food additives in food production.
Prerequisites
Food chemistry and food technology.
Learning outcomes
Knowledge of factors affecting food quality and assurance systems. Demonstrate an understanding of the relevance of key concepts and patterns of quality management to food safety.
Knowledge of the functions of food additives, their use in food production and their substitution, and the ability to apply the knowledge acquired to issues related to food production.
Able to apply the acquired theoretical knowledge and practical skills in the effective management of food quality and food safety issues in the company.
Practical knowledge and understanding of the uses and functions of food additives in food production, their representation on labelling and the ability to apply additive-related terminology. Ability to analyse and evaluate the health risks of food additives and to apply the knowledge gained in other areas/study courses for a deeper understanding of food quality issues.
Students will acquire competences to independently select and apply in practice food and quality management theories and methods; competences in quality assurance of food products using food additives, objective, knowledge-based opinion on the use of these substances in the production of food products.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition, RFU | 5 | Bachelor’s | Required | Inga Ciproviča, Anita Blija | |
| Nutrition, RFUN | 7 | Bachelor’s | Required | Inga Ciproviča, Anita Blija |
