FOOD SCIENCE & TECHNOLOGY 621

FOOD ADDITIVES

Fall, 2006

Instructors:

Jim Harper                                    Luis Rodgriquez.saona
Office: 329 Parker Bldg.               325 Parker Bldg.
Mailbox:  110 Parker Bldg.          110 Parker Bldg.
Phone: 292-7798                            292-3339
E-mail: harper.9@osu.edu            rodriguez-saona.1@osu.edu

Office Hours: By appointment or drop in. Immediately after class is an excellent time for questions.   If you want to talk with us,  we want to talk with you.

Web Page: http://class.fst.ohio-state.edu/fst621/

No Formal Text

Course Objectives:

Students completing the course should be able to:

1. Look at the ingredient label of a food product and be able to assign functions to most, if not all, of the ingredients.
2. Discuss alternative ingredient choices for food products.
3. Determine the regulatory status of any food ingredient.
4. Discuss the likely changes in ingredients if a product were processed in a different manner.
5. Discuss the contributions and the limitations of food additives in our food supply.
6. Discuss the methods used for evaluating the safety of food additives.

Course Philosophy:

The course will present principles and discuss utilization of food additives. While the focus of the class is dominated by U.S. regulations and practice, differences in additive usage in other countries will be discussed and emphasized when these differences are significant barriers to international trade. In addition to the technical and legal aspects of food additive usage, there are a host of ethical questions that arise. Students will be challenged to think, discuss these issues and to begin to develop a personal professional code of ethics in order to help prepare themselves for the dilemmas that they will face in the "real world". Students will be expected to utilize the library as well as other resources available to them to supplement the classroom activities. The questions asked in class and on examinations will take the form: What would you do in case X? Why? Much of the questioning will involve the use of food product labels and students will be expected to be familiar with common food products.

Important Dates:

Final Examination:

The Final in this course will be administered in an oral rather than a written format. Groups of students (2-3) will meet with me for about 30 min. At this time, I will present the students with a number of product containers. Students will be allowed to choose some products they would like to talk about. I will choose some of the products to be discussed. The questions will normally follow the format: "What is there?" "Why is it there" "Are there alternative choices?" "If you were to process the product in a different manner, would you need to change ingredients?" Questions related to safety and regulations may also be asked. Evaluation will be based on the number of questions answered, the level of responses provided and the difficulty of the questions asked. Students wishing to take a Written Final should discuss this possibility with me well in advance of the Final.

Disabilities:

Please contact me as early as possible in the quarter to discuss accomodations.  I can make to enahance your learning.

Academic Misconduct:

Academic misconduct rules of the university will be enforced.

Participation:

Participation in this course will be based on the following: Comes to class prepared, participates in class discussion both by asking and answering questions, brings labels/products to class, completes out of class assignments and provides correct answers on quizzes.

Grading Criteria:

Journals:

There are no journals that specifically deal with ingredients, but many "trade" publications have extensive ingredient advertising and business reply cards for obtaining information on ingredients. Two journals found in the Ag library are:

Chilton's Food Engineering (TX341F6819) and Food Technology (TX341F72). Review articles can also be found in Critical Reviews in Food Science and Nutrition (TP368A1C462). A number of trade publications are also online:

Food Product Design (most significant for food additive applications)
    http://www.foodproductdesign.com

Prepared Foods

Food Processing

Dairy Foods

Food Engineering

A Few Key Web Links

CFSAN Premarket Approval Office of Pre-market Approval http://vm.cfsan.fda.gov/~lrd/foodadd.html

CFR http://www.access.gpo.gov/cgi-bin/cfrassemble.cgi?title=200121

FR http://www.access.gpo.gov/su_docs/aces/aces140.html

IFT http//www.IFT.org

JECFA http://apps3.fao.org/jecfa/additive_specs/foodad-q.jsp

Reference Materials:

Anon. 1996. Food Chemicals Codex. 4th Ed. + Supplements NAS-NRC, Washington, D.C. (Reference Shelf). TP455 .F66 1996

Anon.1992. Compendium of food additive specifications : combined specifications from 1st through the 37th meetings, 1956-1990 /Joint FAO/WHO Expert Committee on Food Additives (JECFA) (Reference Shelf) TX553.A3 C651992 .

Brannen, Davidson, Salminen, Thorngate. 2002. Food Additives, 2^nd edition, Marcel Dekker, NY. (Reference Shelf) TX553 A3 F56

Burdock, George A .1997 Encyclopedia of food and color additives ( Reference Shelf TX553.A3 B87)

Furia, T. E. 1973. Handbook of Food Additives. CRC Press, Cleveland, OH. (On Reference Shelf). TX553.A3 C2 1972

THE OHIO STATE UNIVERSITY AGRICULTURE LIBRARY

RESERVE REQUEST FOR FALL QUARTER

COURSE---------------- Food Additives - FSN 621

INSTRUCTOR------------HARPER, Jim

DEPT. & OFC. NUMBER---Food Science & Nutrition, Room 110, Parker Hall

PHONE------------------292-7798 CLASS SIZE----- 26