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The Health Effects of the Mysterious E-numbers: Myths and Realities

Daten

Offizielle Daten in der Fachveröffentlichung für das folgende akademische Jahr: 2024-2025

Lehrbeauftragte/r

  • Varjas Tímea

    assistant professor,
    Department of Public Health Medicine

Semesterwochenstunden

Vorlesungen: 24

Praktika: 0

Seminare: 0

Insgesamt: 24

Fachangaben

  • Kode des Kurses: OBF-ETV-T
  • 2 kredit
  • Biotechnology MSc
  • Optional modul
  • autumn
Voraussetzungen:

keine

Zahl der Kursteilnehmer für den Kurs:

min. 5 – max. 35

Erreichbar als Campus-Kurs für . Campus-karok: ÁOK ETK GYTK TTK

Thematik

The food industries have been using food additives for decades, which aims to improve the shelf life, texture, nutritional value, appearance and digestibility of the products.

During the course lectures, the students will become more familiar with the groups of food additives, application areas, health effects of natural and artificial food additives. Our goal, to confirm or disprove the fear of using E-numbers on a scientific basis

Vorlesungen

  • 1. Introduction, characterization of food additives and their groups - Varjas Tímea
  • 2. Technological excipients and differences between food additives - Varjas Tímea
  • 3. Hungarian, EU, USA food additives regulations - Zand Afshin
  • 4. The E-number system - Zand Afshin
  • 5. The new additive authorization procedure - Zand Afshin
  • 6. Safety investigation, review, controlling, forbidden food additives - Zand Afshin
  • 7. Food dyes (E100-E199) - Zand Afshin
  • 8. Health risks of Mono-azo food dyes - Zand Afshin
  • 9. Preservatives (E200-E260) and their applications - Zand Afshin
  • 10. Risks related to the consumption of preservatives - Zand Afshin
  • 11. Natural and artificial sweeteners Characteristics - Varjas Tímea
  • 12. Safe consumption of sweeteners - Varjas Tímea
  • 13. Usage and regulations of pH control agents (acidifiers) - Zand Afshin
  • 14. Hazards of acidity regulators - Zand Afshin
  • 15. Antioxidants (E300-E399), advantages and disadvantages - Zand Afshin
  • 16. Bulking and gelling agents or (gelatin substitute) - Zand Afshin
  • 17. Stabilizers and thickeners - Zand Afshin
  • 18. Guar gum (guarana) panic history - Zand Afshin
  • 19. Taste enhancer chemical structure - Zand Afshin
  • 20. Chinese restaurant syndrome - Zand Afshin
  • 21. Health concerns of polishers - Zand Afshin
  • 22. Health effects of clumping inhibitors - Zand Afshin
  • 23. Summary - Varjas Tímea
  • 24. Test - Varjas Tímea

Praktika

Seminare

Materialien zum Aneignen des Lehrstoffes

Obligatorische Literatur

Vom Institut veröffentlichter Lehrstoff

PPT-presentations (Neptun)

Skript

Empfohlene Literatur

Voraussetzung zum Absolvieren des Semesters

Absences should not exceed 15% of lectures and practicals (2x45 min). Otherwise signature of grade book is denied.

Semesteranforderungen

Examination: written test

Möglichkeiten zur Nachholung der Fehlzeiten

Based on individual consideration

Prüfungsfragen

Neptun

Prüfer

Praktika, Seminarleiter/innen

Rólunk