Pisanello, Daniele.
Chemistry of Foods: EU Legal and Regulatory Approaches [electronic resource] / by Daniele Pisanello. - VIII, 77 p. 4 illus. online resource. - SpringerBriefs in Molecular Science, 2191-5407 . - SpringerBriefs in Molecular Science, .
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.
9783319034348
10.1007/978-3-319-03434-8 doi
Chemistry.
Communication in chemistry.
Food--Biotechnology.
Nutrition.
International law.
Chemistry.
Food Science.
Nutrition.
European Law.
Documentation and Information in Chemistry.
TP248.65.F66
641.3 664
Chemistry of Foods: EU Legal and Regulatory Approaches [electronic resource] / by Daniele Pisanello. - VIII, 77 p. 4 illus. online resource. - SpringerBriefs in Molecular Science, 2191-5407 . - SpringerBriefs in Molecular Science, .
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.
9783319034348
10.1007/978-3-319-03434-8 doi
Chemistry.
Communication in chemistry.
Food--Biotechnology.
Nutrition.
International law.
Chemistry.
Food Science.
Nutrition.
European Law.
Documentation and Information in Chemistry.
TP248.65.F66
641.3 664