Food Ingredients and Additives (Detailed Syllabus)
This food technology course emphasizes on gaining
knowledge on different ingredients and food additives which are used in the processing, preservation, and storage of food products for improved quality. The course also gives insights on the mechanism of actions of different food
additives, the effect of processing conditions on additives as well as the
legal standards and regulations for the safe use of food additives.
Course code:
SFT4405
Course Title: Food
Ingredients and Additives
Credit Hours: L:2
T:1 P:0
1. To understand the
classification of food additives and ingredients.
2. To understand the significance
of different food additives and ingredients in food quality, preservation, and
storage.
3. To understand the safety of the use of food additives and ingredients.
4. To understand the effect of
different process conditions on the stability of food additives and ingredients.
Syllabus:
1. Ingredients used in food production and their
technology of production and application.
2. Additives used in food preservation such as
preservatives, antioxidants, humectants, etc., with respect to chemistry and
food use. Food colours and dyes (natural and synthetic); their importance in
processing, food flavours, and taste enhancers in food processing.
3. Additives used as aids in food processing such as
sequesterants, emulsifiers, hydrocolloids, stabilizers, anti-cracking and
firming agents, sweeteners, acidulants etc., and their functions in food
processing and storage.
4. Safety aspects of food additives. Tolerance levels and
toxic levels, legal safeguards, and risk of food additives.
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