Food Additives detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8501), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for food additives is as follows.”
Course Objective:
- To expose the students to the use of different chemical additives in foods during food processing and preservation
Unit I
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Unit II
Acidity Regulators and Preservatives
Acidity Regulators – definition, chemical structure, role and importance, pH modulation and taste, acidity profile, permitted acidity regulators, levels of usage and food applications. 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 III
Emulsifiers, Stabilizers and Thickeners
Emulsion, surface tension, oil in water and water in oil emulsion, Hydrophilic and Lipophilic balance (HLB), role of emulsifiers, different classes of emulsifiers and their chemical structure, their HLB values and role in emulsion stabilization; role of different stabilizers and other substances in emulsion stability; emulsion formation process and equipment; measurement of emulsion stability; permitted emulsifiers and stabilizers and food applications. Thickeners -definition, chemical structure, role in food processing and product end characteristics, list of permitted thickeners and food applications.
Unit IV
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Unit V
Color and Artificial Sweeteners
Color – Natural and synthetic food colors, their chemical structure, shades imparted, stability, permitted list of colors, usage levels and food application. Artificial Sweeteners – list, structure, taste profile, permitted list, usage levels and food applications.
Course Outcome:
- To understand the principles of chemical preservation of foods
- To understand the role of different food additives in the processing of different foods and their specific functions in improving the shelf life, quality, texture and other physical and sensory characteristics of foods
- To know the regulations and the monitoring agencies involved in controlling the safer use of additives in foods
Text Books:
- Mahindru, S. N. Food Additives- Characteristics Detection and Estimation, TATA McGraw Hill, 2000
- Wilson, R. Ingredient Handbook Sweeteners, Blackwell, 2007
References:
- Emerton, V. Food Colors, Blackwell, 2008
- Peter A Williams and Glyn O Philips, Gums and stabilizers for the Food Industry, RSC, 2006.
- Branen, A. L. Food Additives 2nd Edition, CRC press, 2002
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
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