Chemistry of Foods: EU Legal and Regulatory Approaches

This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely:
- the REACH regulation;
- the enzyme, flavorings and additive regulatory framework;
- the matter of contamination and veterinary drugs;
- the use of Food contact materials.
The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience.

List of contents

Food Safety in Europe .- EU Regulations on Chemicals in Foods.

Summary

This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely:
- the REACH regulation;
- the enzyme, flavorings and additive regulatory framework;
- the matter of contamination and veterinary drugs;
- the use of Food contact materials.
The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience.

Product details

• Authors: Daniele Pisanello
• Publisher: Springer, Berlin
• Languages: English
• Product format: Paperback / Softback
• Released: 22.09.2014
• EAN: 9783319034331
• ISBN: 978-3-31-903433-1
• No. of pages: 77
• Dimensions: 155 mm x 7 mm x 235 mm
• Weight: 149 g
• Illustrations: VIII, 77 p. 4 illus.
• Series: SpringerBriefs in Molecular Science; Chemistry of Foods
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; C, Nutrition, International Law, biochemistry, chemistry, Chemistry and Materials Science, European law, Food Science, Law—Europe, Food—Biotechnology, Science Communication, Communication in chemistry, Documentation and Information in Chemistry