Food Additives, Flavouring & Enzymes - Course 1, Session 4

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Event : Food Additives, Flavouring & Enzymes - Course 1, Session 4
Start Date : 2016-07-11
End Date : 2016-07-15
Organized at : , Valencia, Spain-
Description :

This is the fourth session of the Course 1 on "Training activities on Food Additives, Enzymes and Flavourings". This session will take place in Valencia (Spain) from the 11th to 15th July 2016.


The course addresses the:

* Provisions of Regulation (EC) 1333/2008 on food additives, which applies since January 2010 including the union list of food additives adopted in 2011;

* Provisions of Regulation (EC) 1334/2008 on food flavourings including the union list of flavourings laid down in Commission Regulation (EC) No 872/2012 which is applicable since April 2013 and the union list of smoke flavouring primary products (Reg. (EU) 1321/2013);

* Provisions of Regulation (EC) 1332/2008 on food enzymes including the list of authorised enzymes;

* Common authorization procedures as laid down in Regulation (EC) 1331/2008 and the implementing measures;

* Interpretation of food categories and specifications of food additives;

* Use of EU food additives database through practical exercises;

* Understanding and application of the Quantum Satis and carry-over principles through practical exercises;

* Application of risk assessment principle, including approach for estimation of risk exposure, taking the example of an additive authorised in the Union list;

* Calculation of the ingoing amounts of nitrites/nitrates but also phosphates in meat products through practical exercises;

* Enforcement measures for the controls of Food Improvement Agents according to the type of establishments (FIA producers, premixes producing companies, operators using FIA in foodstuffs, distributors/wholesalers; retailers);

* Administrative, technical and labelling controls (for producers and consumers) through exercises and field visits in establishments;

* Available guidance documents;

* National controls plan.

Training center & Accommodation:

The course will take place at Barceló Valencia hotel****.



Av. de França, 11, 46023 València, Valencia, Spain

Tel: +34 963 30 63 44




The Barceló Valencia hotel**** is situated right in the centre of the City of Arts and Sciences, opposite the Palacio de las Artes Reina Sofía, a building which was designed by the renowned architect Santiago Calatrava, and situated in one of the most modern and attractive areas of the city of Valencia. This four star hotel allows to enjoy all the leisure and business opportunities that Valencia has to offer.

The hotel has spacious rooms for conferences and meetings. And, most importantly, the hotel is only 20 minutes away from the Valencia Trade Fair, the Conference Centre and the city airport.


This programme about the EU approach for the evaluation, authorisation, monitoring and control of food additives, flavourings and enzymes includes new practical-oriented features to facilitate the understanding of the legislation and its enforcement.


This course called “COURSE TYPE 1” is on the understanding of EU regulations and guidelines on food improvement agents and inspection practices


The objective of this course is to inform regulatory and control authorities about the new approach enacted for the evaluation, authorisation and control of food additives, flavourings and enzymes. The final aim is to ensure a common understanding of the regulations on food improvement agents and to introduce the major changes to inspectors by practicing during the workshop.


This course is focused on practice; it includes many interactive exercises to facilitate the understanding of EU legislation and of its key principles such as the carry-over, Quantum Satis, specific calculations needed for enforcement purposes (e.g. ingoing nitrites/nitrates amounts). It also provides a grounding for practicing inspection procedures and labelling controls through field visits organised in food businesses using or producing additives.

This COURSE is a prerequisite to participate in COURSE TYPE 2 on the monitoring and official controls plans of food improvement agents.

Deadline for registration:03 june 2016
Selection procedure:

The selection criteria for participants to COURSE TYPE 1 are:

  • Relevancy to daily work: participants should in priority be staff of Competent Authorities, with a position related to Official Controls;
  • Sufficient level of language: in order to ensure the transfer of knowledge and opportunities to exchange views, participants should master the language of the training session for which they applied;
  • Ability to share their experience: priority will be given to participants whose position will allow them to share with colleagues the outputs of the training sessions.
Information to participants:
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