Content
- Lectures: 25 hours
- Exercises 5 hours
- Independent work: 60 hours
Subject carrier
Description
1.STAGES OF DEVELOPMENT OF A NEW FOOD
a. Planning and development organization,
b. Setting up the development team and planning the development stages,
c. Evaluation of ideas, preparation of a business plan,
d. Laboratory testing and development of product properties, process development,
e. Scale up, implementation of pilot and clinical testing.
2. FUNCTIONAL FOODS AND FOODS CREATED FOR SPECIAL NUTRITIONAL PURPOSES
3. NEW FOOD CATEGORIES AND NEW PROCESSES IN THE FOOD INDUSTRY
a. New foods of the “Novel food” group,
b. New ingredients and active ingredients, new sources of nutrients, foods from other cultures,
c. New techniques and technologies,
d. Minimal processing technologies, environmentally sustainable aspects,
e. Legal requirements and guidelines, “notification” of a novel food,
4. LABELING AND PROVIDING INFORMATION ABOUT THE NEW FOOD,
5. NEW APPROACHES TO ENSURING FOOD SAFETY.
