FD3402: Food Additives and flavors syllabus for Food Tech 2021 regulation

Food Additives and flavors detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.

For Food Technology 4th Sem scheme and its subjects, do visit Food Tech 4th Sem 2021 regulation scheme. The detailed syllabus of food additives and flavors is as follows.

Course Objectives:

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Unit I

ACIDITY REGULATORS, ANTIOXIDANTS AND ANTIMICROBIAL AGENTS 9 Acidity Regulators – definition, chemical structure, role and importance, pH modulation and taste, acidity profile, permitted acidity regulators, levels of usage and food applications. Antioxidants -Chemistry of oxidative deterioration of food and its constituents and its effect on the quality; defining antioxidant; water soluble and oil soluble antioxidants and their chemical structure, permitted antioxidants; mechanism of action, permitted levels and food application. Preservatives of chemical and microbial origin; mode of action on spoilage organisms and pathogens, factors affecting the performance of preservatives, active forms of preservatives, necessity in a food and levels of usage; permitted preservatives and food applications. Case studies / illustrations.

Unit II

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Unit III

COLORS, FLAVORS, FLAVOR ENHANCERS AND SWEETENERS 9 Color – Natural and synthetic food colors, their chemical structure, shades imparted, stability, permitted list of colors, usage levels and food application. Flavouring agents- natural and synthetic flavourings, Flavours from vegetables, cocoa, chocolate, coffee, vanilla beans and Spices. Evaluation tests for flavours. Stability of flavours during food processing, Extraction techniques of flavours, Flavour emulsions; Essential oils and Oleoresins; Flavour enhancers- Chemical properties, Functions in foods, Glutamate in foods, Biochemicals & Toxicology Sweeteners – list, structure, taste profile, permitted list, usage levels and food applications.

Unit IV

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Unit V

OTHER FOOD ADDITIVES & FOOD INGREDIENTS 9 Anticaking agents, Antifoaming, Glazing agents, Bulking agents, Humectants, Firming agents, Softening agents, Crystal modifiers, Flour improvers, Flour treatment agents, Dough conditioners, and Enzymes – definition, role and mode of action, permitted list of agents and food application. Proteins, starches and lipids as functional ingredient; isolation, modification, specifications, functional properties and applications in foods.

Course Outcomes:

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Text Books:

1. Branen, A. L. Food Additives 2nd Edition, CRC press, 2002.
2. Mahindra, S. N. Food Additives- Characteristics Detection and Estimation, TATA McGraw Hill, 2000.
3. Reineccius, Gary. Flavour Chemistry and Technology. 2nd Edition, Taylor & Francis, 2006.

Reference Books:

1. Thomas. E. Furia, Handbook of food additives 2nd Edition, Volume 2, CRC press, 1980
2. P. Michael Davidson, John N. Sofos, and A. L. Branen, Antimicrobials in food, 3rd Edition, CRC press 2005
3. Peter A Williams and Glyn O Philips, Gums and stabilizers for the Food Industry, RSC,2007.
4. Madhavi, D. L. S. S. Deshpande, and D. K. Salunkhe. Food antioxidants, CRC Press, 1996
5. Fisher, Carolyn and Thomas R. Scott. Food Flavours Biology and Chemistry. The Royal Society of Chemistry, 1997.
6. Heath, H.B. and G. Reineccius. Flavour Chemistry and Technology. CBS Publishers, 1996.
7. Dr Kay ODonnell et al, Sweeteners and sugar alternatives in food technology, wiley& sons, 2012.
8. Carmen Socaciu, Food Colorants Chemical and functional properties, CRC Press,2007.
9. Gary Reineccius, Flavor chemistry and technology, 2nd Edition, CRC Press, 2016.
10. Ashurst, Philip R. Food Flavourings. 3rd Edition, Aspen Publications, 1999.
11. Shahidi, Fereidoon and Chi-Tang Ho. Flavour Chemistry of Ethnic Foods. Kluwer Academic Plenum, 1999.
12. Titus A. M. Msagati. The Chemistry of Food Additives and Preservatives, Wiley- Blackwell, 2013.

For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 4th Sem subject syllabuses for 2021 regulation.

For all Food Technology results, visit Anna University Food Tech all semester results direct link.