Course specification
Type of study Bachelor academic studies
Study programme
Acronym Status Semester Number of classes ECTS
B14833 mandatory 8 2L + E 4.0
Lecturer/Associate (practicals)
    Prerequisite Form of prerequisites
    / /
    Learning objectives
    To enable the student to acquire theoretical knowledge about procedures for testing the safety of the use of selected substances as food additives; determining an acceptable daily intake into the human organism; regulations on quality control and conditions of use of food additives; about the functional properties of food additives, the possibilities of use and the importance of additives in the food industry.
    Learning outcomes
    After the realization of the teaching and taking the exam, the student should be able to independently select and organize the proper use of nutritional additives of the corresponding functional properties in the food industry enterprises in order to achieve the necessary technological and sensory properties of food products.
    The importance of using food additives in the food industry; Analysis of the risk of food additives using; Procedures for testing the addition of additives to the human organism; Determination of an acceptable daily intake; Health safety of additives; Functional properties of substances used as food additives; Regulations defining the conditions of food additives use and labeling; The use of additives of a certain functional characteristic in the food industry and technological reasons, the expected effect on the quality and stability of food products.
    Teaching Methods
    Lectures, laboratory exercises, consultations.
    1. Grujić Slavica. 2018. Food additives and flavorings. University of Banja Luka, Faculty of Technology, Banja Luka (BiH). 337p. ISBN: 978-99938-54-69-2
    2. Grujić Slavica. 2005. Food additives - Functional properties and application. University of Banja Luka, Faculty of Technology, Banja Luka (BiH). ISBN: 99938-54-07-7
    3. Corresponding regulations in Bosnia and Herzegovina
    4. Watson H. David, 2002. Food chemical safety, Volume 2: Additives, Woodhead Publishing Limited, Cambridge, England. (Original title)
    5. Branen A. Larry, Davidson P. Michael, Salminen Seppo and Thorngate H.John, 2002. Food Additives, Second Edition Revised and Expanded, Marcel Dekker, Inc., PRINTED IN THE UNITED STATES OF AMERICA. (Original title)
    Evaluation and grading
    Written examinations and final exam.