Food Ingredients and Additives detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Technology 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 7th Sem scheme and its subjects, do visit Food Technology 7th Sem 2019 regulation scheme. For Professional Elective-VI scheme and its subjects refer to Food Technology Professional Elective-VI syllabus scheme. The detailed syllabus of food ingredients and additives is as follows.
Course Objective:
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Unit I
Introduction
Definition, role of food additives, classification of food additives based on their role, Risks and benefits of food additives,Legal and regulations- INS numbering system, General standards for food additives/Codex standards, safety requirements of food additives- role of JECFA in safety assessment of food additives, Principles of safety assessment- Food additive intake assessment methods, Procedures to fix ADI and maximum levels of food additives, ADI Calculation, Excessive food additive intakes and population risk groups, Case studies on risk assessment of food additives, Status of food additives with respect to Indian laws- GMP and permissible upper levels of food additives under Indian food laws.
Unit II
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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. Optimisation of emulsifiers and stabilizers – case study. 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
Other Food Additives and Food Ingredients
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 Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Branen, A. L. “Food Additives” 2nd Edition, CRC press, 2002.
- Mahindru, S. N. “Food Additives- Characteristics Detection and Estimation”, TATA McGraw Hill, 2000.
- Titus A. M. Msagati. “The Chemistry of Food Additives and Preservatives”, Wiley-Blackwell, 2013.
References:
- Thomas. E. Furia, “Handbook of food additives” 2nd Edition, Volume 2, CRC press, 1980
- P. Michael Davidson, John N. Sofos, and A. L. Branen, “Antimicrobials in food”, 3rd Edition, CRC press 2005
- Peter A Williams and Glyn O Philips, “Gums and stabilizers for the Food Industry”, RSC, 2007.
- Madhavi, D. L. S. S. Deshpande, and D. K. Salunkhe. “Food antioxidants”, CRC Press, 1996
- Dr Kay O”Donnell et al , “Sweeteners and sugar alternatives in food technology”, wiley& sons, 2012.
- Carmen Socaciu, “Food Colorants Chemical and functional properties”, CRC Press, 2007.
- Gary Reineccius, “Flavor chemistry and technology”, 2nd Edition, CRC Press, 2016.
For detailed syllabus of all the other subjects of Food Technology 7th Sem, visit Food Technology 7th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Technology all semester results direct link.