Syllabus

Food ingredients and additives- definitions, classification, and functions, need for food ingredients and additives, food preservatives, classifications, antimicrobial agents (types, mode of action and their application) Nutrient supplements & thickeners, polysaccharides, bulking agents, antifoaming agents, synergists, antagonists. Antioxidants (synthetic and natural, mechanism of oxidation inhibition), chelating agents: types, uses and mode of action Coloring agents: color retention agents, applications and levels of use, natural colorants, sources of natural color (plant, microbial, animal and insects), misbranded colors, color extraction techniques, color stabilization.Flavoring agents: flavors (natural and synthetic flavors), flavor enhancers, flavor stabilization, flavor encapsulation Flour improvers: leavening agents, humectants, and sequestrants, hydrocolloids, acidulants, pH control agents buffering salts, anticaking agents, etc. Sweeteners: natural and artificial sweeteners, nutritive and non-nutritive sweeteners, properties and uses of various sweeteners in food products Emulsifiers: Types, selection of emulsifiers, emulsion stability, functions and mechanism of action. Additives, food uses, and functions in formulations permitted dosages.

To understand the fundamentals of food ingredients and food additives and their role.

At the end of the course, students will be able to understand and identify the food additives and its effect on food products

D. Baines, Natural food additives, Ingredients and Flavourings, Elsevier

George A. Burdock, Fenaroli's Handbook of Flavor Ingredients, CRC Press

Morton and Macleod, Food Flavours Part A, B & C, Elsevier

Madhavi, Deshpande and Salunkhe, Food Antioxidants: Technological, Toxicological and Health Perspective, CRC Press