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    0P 2013 Modul 1 Introduction Corr

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    William F. De Gracia
    This document discusses recommendations for higher education in food chemistry. It notes that food chemistry is an important discipline for protecting consumer health by ensuring food safety. However, there is considerable variation in what different programs cover under the umbrella of "food chemistry." The document then outlines guidelines developed by the Working Party on Food Chemistry to define the minimum requirements for university-level education in food chemistry. The guidelines aim to provide an adequate scientific background for experts involved in chemical food analysis and food control. Harmonizing education standards across countries in this way can help efficiently protect public health and support fair trade globally over time. Finally, the document identifies key areas of expertise within food chemistry, such as studying food composition and changes during processing, developing

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    0P 2013 Modul 1 Introduction Corr

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    William F. De Gracia
    15 views12 pages
    This document discusses recommendations for higher education in food chemistry. It notes that food chemistry is an important discipline for protecting consumer health by ensuring food safety. However, there is considerable variation in what different programs cover under the umbrella of "food chemistry." The document then outlines guidelines developed by the Working Party on Food Chemistry to define the minimum requirements for university-level education in food chemistry. The guidelines aim to provide an adequate scientific background for experts involved in chemical food analysis and food control. Harmonizing education standards across countries in this way can help efficiently protect public health and support fair trade globally over time. Finally, the document identifies key areas of expertise within food chemistry, such as studying food composition and changes during processing, developing

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    This document discusses recommendations for higher education in food chemistry. It notes that food chemistry is an important discipline for protecting consumer health by ensuring food safety. However, there is considerable variation in what different programs cover under the umbrella of "food chemistry." The document then outlines guidelines developed by the Working Party on Food Chemistry to define the minimum requirements for university-level education in food chemistry. The guidelines aim to provide an adequate scientific background for experts involved in chemical food analysis and food control. Harmonizing education standards across countries in this way can help efficiently protect public health and support fair trade globally over time. Finally, the document identifies key areas of expertise within food chemistry, such as studying food composition and changes during processing, developing

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    15 views12 pages

    0P 2013 Modul 1 Introduction Corr

    Uploaded by

    William F. De Gracia
    This document discusses recommendations for higher education in food chemistry. It notes that food chemistry is an important discipline for protecting consumer health by ensuring food safety. However, there is considerable variation in what different programs cover under the umbrella of "food chemistry." The document then outlines guidelines developed by the Working Party on Food Chemistry to define the minimum requirements for university-level education in food chemistry. The guidelines aim to provide an adequate scientific background for experts involved in chemical food analysis and food control. Harmonizing education standards across countries in this way can help efficiently protect public health and support fair trade globally over time. Finally, the document identifies key areas of expertise within food chemistry, such as studying food composition and changes during processing, developing

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    of 12

    Special topics in Food Chemistry

    Panama 2013

    Recommendations for higher education


    in food chemistry

    Food chemistry is a discipline of increasing importance:


    indeed the role of experts trained in food chemistry can
    hardly be overemphasized. Food chemists exert key
    functions in food inspection and food control, and their
    professional activities are crucial in protecting the consumer
    from health risks originating from food and related sources.

    Any scientist regarding him/herself as a food chemist today has to


    explain to fellow scientists exactly what is meant by the term food
    chemist.
    This is not as simple as it might appear. Even a cursory
    examination of the curricula of "food chemistry" courses will
    reveal very considerable variations.
    Thus some food chemists are chemists but yet others are food
    technologists: others are expert in toxicology, food processing or
    food engineering. But all are officially classified as food chemists!
    The Working Party on Food Chemistry (WPFC) of the Federation
    of European Chemical Societies has defined a food chemist to
    be a chemist who knows about food.

    As a necessary first step, it was identified and defined areas of


    expertise covered by food chemistry in comparison to neighboring
    disciplines comprised in food science. Secondly, guidelines were
    prepared which set out the minimum requirements for the higher
    education of food chemists at university level.
    These guidelines shall ensure an adequate scientific background for
    all experts responsible for the chemical analysis of foodstuffs and
    related materials. In this way, minimum criteria were laid down for the
    expertise required for the official food control as well as for equivalent
    activities during processing in food industries.
    Such actions, over a period of time, will create a scientifically sound
    basis for an efficient protection of the consumers health in all
    countries, and make a significant contribution to increasing the
    efficiency and competitiveness of the food industry.

    Within food chemistry, the following areas are of essential importance:


    -

    the study of the properties of foodstuffs in both the raw and processed state

    the study of the composition of foodstuffs and the properties of their


    individual components within the total food matrix

    the study of changes in composition and properties during


    manufacturing, preparation and storage

    the development of methods for reliable and reproducible measurement


    of these changes and of procedures which delay or prevent
    unwanted changes
    the assessment of the quality, wholesomeness and safety of foodstuffs,
    including their nutrient content and sensoric properties: the development
    and
    implementation of methods of analysis for establishing the composition
    of foodstuffs and for the determination of harmful or otherwise undesirable
    components in foodstuffs
    -

    the development, in cooperation with appropriate experts, of adequate


    food laws designed to protect public health and to promote fairness in trade.

    From all these areas, the following definition


    may be derived:
    Food chemistry is the competent discipline for
    investigating the composition, structure and
    properties of unprocessed and processed foodstuffs
    and their components, for elucidation their chemical
    and biochemical changes and for analyzing
    essential and undesirable compounds, thereby
    protecting and enhancing public health.

    Summary

    A main topic in food chemistry is the protection of the


    consumer with regard to harmful substances as contaminants
    in food. On the other hand, the consumer has the right to get
    goods on offer with merchantable quality and condition.
    Therefore, foodstuffs on the market are to control regarding
    both the the absence of harmful substances and the presence
    of valuable substances characteristic for the specific food.

    Within the framework Special topics in food chemistry the


    lectures deepen knowledge concerning the composition of
    foodstuffs and the properties of their individual components
    within the total food matrix. In addition, chemical structures of
    approved food additives and harmful substances as well as
    tolerable concentrations based on international food legislation
    and their sensitive and unambiguous detection by application
    of the actual methods of analysis are imparted and elucidated.

    Basics of Food Chemistry


    Moduls and Lectures

    Modul I : Components of Food


    Modul I a :

    Main Components

    Lectures:

    Water

    (Water in Food, Analysis with regard to water quality)

    Fat

    (Fatty acids, Fatty acid esters (Glycerides), Analysis of fat and oils,
    Chemistry of PUFAs)

    Carbohydrates

    (Mono-, Oligo- and Polysaccharides, Sugars and Sugar alcoholes,


    Chemistry and analyses of sugars)

    Proteins

    (Amino acids, Peptides, Proteins, Analysis of Amino acids and Biogenic amines)

    Modul I b :

    Minor Components

    Lectures:

    Especial Ingredients I

    Especial Ingredients II (Essential Oils, Plant Phenols, Alcaloids)

    Especial Ingredients III (Flavourings and essences)

    (Enzymes, Vitamins, Mineral Nutrients)

    Modul I : Components of Food (cont.)

    Modul I c :

    Additives

    Lectures:

    Groups of food additives


    - Colours,

    - Preservatives,
    - Antioxidants,
    - Sweeteners,
    - Emulsifiers,
    - Stabilisers,
    - Thickeners,
    - Gelling agents,
    - Others

    Modul I : Components of Food (cont.)


    Modul I d :

    Harmful substances

    Lectures:
    Harmful substances I (Anthropogenic contaminants)
    1.
    Chlorinated Hydrocarbons
    1.1. Chlororganic Pesticides
    1.2. Polychlorinated Biphenls (PCBs)
    1.3. Polychlorinated Dibenzodioxins (PCDD) and polychlorinated Dibenzofurans (PCDF)
    2.
    2.1.
    2.1.1.
    2.1.2.
    2.1.4.

    Residues of agricultural chemicals


    Pestizides
    Insekticides
    Fungicides
    Other crop protection products 2.1.3. Herbicides

    3.
    3.1.
    3.2.
    3.3.
    3.4.

    Residues of veterinary drugs


    Antibiotics
    Tranquilizer
    Anabolic substances
    Other veterinary drugs

    4.
    4.1.
    4.2.

    Residues of toxic elements


    Heavy metals
    Other toxic elements

    5.
    5.1.
    5.2.
    5.3.

    Contamination by migration from packing


    Phthalate esters
    Volatile halogenated solvents
    3-Monochloropropane-1,2,-diol (3-MCPD)

    Modul I : Components of Food (cont.)


    Modul I d :

    Harmful substances

    Lectures:

    Harmful substances II

    2.
    2.1.
    2.1.1.
    2.1.2.
    2.1.3.
    2.1.4.

    Harmful substances of natural origin


    Harmful substances formed during processing
    Polycyclic aromatic hydrocarbons (PAHs)
    Ethyl carbamate
    Acrylamide
    Nitrosamines

    2.2.
    2.2.1.
    2.2.2.
    2.2.3.

    Harmful substances in spoiled food


    Mycotoxins
    Ergot alcaloids
    Furanocoumarins

    2.3.
    2.3.1.
    2.3.2.
    2.3.3.
    2.3.4.

    Harmful substances from plants


    Nitrate
    Cyanide
    Harmful substances in edible fungi
    Lathyrism causing substances

    2.4.
    2.4.1.
    2.4.2.
    2.4.3.

    Toxins produced by cyanobacteria and algae


    Cyanobacterial toxins in dietary supplements
    Marine biotoxins in mussel and shellfish
    Ciguatera und Tetrodotoxins in fish

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