{"id":51919,"date":"2023-03-22T07:45:02","date_gmt":"2023-03-22T07:45:02","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3402-food-additives-and-flavors-syllabus-for-food-tech-2021-regulation\/"},"modified":"2023-03-22T07:45:02","modified_gmt":"2023-03-22T07:45:02","slug":"fd3402-food-additives-and-flavors-syllabus-for-food-tech-2021-regulation","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3402-food-additives-and-flavors-syllabus-for-food-tech-2021-regulation\/","title":{"rendered":"FD3402: Food Additives and flavors syllabus for Food Tech 2021 regulation"},"content":{"rendered":"<p align=\"justify\">Food Additives and flavors detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the <a class=\"rank-math-link\" href=\"https:\/\/cac.annauniv.edu\/\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Anna University<\/a> 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. <\/p>\n<p align=\"justify\">For Food Technology 4th Sem scheme and its subjects, do visit <a class=\"rank-math-link\" href=\"..\/food-tech-4th-sem-syllabus-2021-regulation\">Food Tech 4th Sem 2021 regulation scheme<\/a>. The detailed syllabus of food additives and flavors is as follows. <\/p>\n<p>  <title>Food Additives and flavors<\/title><\/p>\n<h4>Course Objectives:<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Unit I<\/h4>\n<p>  <strong>ACIDITY REGULATORS, ANTIOXIDANTS AND ANTIMICROBIAL AGENTS 9<\/strong> Acidity Regulators &#8211; 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.<\/p>\n<h4>Unit II<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Unit III<\/h4>\n<p>  <strong>COLORS, FLAVORS, FLAVOR ENHANCERS AND SWEETENERS 9<\/strong> Color &#8211; 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 &amp; Toxicology Sweeteners &#8211; list, structure, taste profile, permitted list, usage levels and food applications.<\/p>\n<h4>Unit IV<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Unit V<\/h4>\n<p>  <strong>OTHER FOOD ADDITIVES &amp; FOOD INGREDIENTS 9<\/strong> Anticaking agents, Antifoaming, Glazing agents, Bulking agents, Humectants, Firming agents, Softening agents, Crystal modifiers, Flour improvers, Flour treatment agents, Dough conditioners, and Enzymes &#8211; 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.<\/p>\n<h4>Course Outcomes:<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Text Books:<\/h4>\n<ol>\n<li>Branen, A. L. Food Additives 2nd Edition, CRC press, 2002.<\/li>\n<li>Mahindra, S. N. Food Additives- Characteristics Detection and Estimation, TATA McGraw Hill, 2000.<\/li>\n<li>Reineccius, Gary. Flavour Chemistry and Technology. 2nd Edition, Taylor &amp; Francis, 2006.<\/li>\n<\/ol>\n<h4>Reference Books:<\/h4>\n<ol>\n<li>Thomas. E. Furia, Handbook of food additives 2nd Edition, Volume 2, CRC press, 1980<\/li>\n<li>P. Michael Davidson, John N. Sofos, and A. L. Branen, Antimicrobials in food, 3rd Edition, CRC press 2005<\/li>\n<li>Peter A Williams and Glyn O Philips, Gums and stabilizers for the Food Industry, RSC,2007.<\/li>\n<li>Madhavi, D. L. S. S. Deshpande, and D. K. Salunkhe. Food antioxidants, CRC Press, 1996<\/li>\n<li>Fisher, Carolyn and Thomas R. Scott. Food Flavours Biology and Chemistry. The Royal Society of Chemistry, 1997.<\/li>\n<li>Heath, H.B. and G. Reineccius. Flavour Chemistry and Technology. CBS Publishers, 1996.<\/li>\n<li>Dr Kay ODonnell et al, Sweeteners and sugar alternatives in food technology, wiley&amp; sons, 2012.<\/li>\n<li>Carmen Socaciu, Food Colorants Chemical and functional properties, CRC Press,2007.<\/li>\n<li>Gary Reineccius, Flavor chemistry and technology, 2nd Edition, CRC Press, 2016.<\/li>\n<li>Ashurst, Philip R. Food Flavourings. 3rd Edition, Aspen Publications, 1999.<\/li>\n<li>Shahidi, Fereidoon and Chi-Tang Ho. Flavour Chemistry of Ethnic Foods. Kluwer Academic Plenum, 1999.<\/li>\n<li>Titus A. M. Msagati. The Chemistry of Food Additives and Preservatives, Wiley- Blackwell, 2013.<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit <a class=\"rank-math-link\" href=\"..\/category\/food-tech+4th-sem\">Food Tech 4th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n<p align=\"justify\">For all Food Technology results, visit <a class=\"rank-math-link\" href=\"https:\/\/www.inspirenignite.com\/anna-university\/anna-university-results\/\">Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[47,85],"tags":[],"class_list":["post-51919","post","type-post","status-publish","format-standard","hentry","category-4th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/51919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=51919"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/51919\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=51919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=51919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=51919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}