• Study level

    BAC +5

  • ECTS

    2 credits

  • Component

    Faculty of Science

Description

Food additives play an increasingly important role in today's food processing industries. In addition, the development of new technologies in the field of food additives has a further impact on the evolution of food processing methods. This course provides students with knowledge of the different types of food additives currently available in the food processing industry.

Hourly volumes* :

            CM : 14h

            Practical work: 6h

Read more

Objectives

In this course, students will learn about the various families of food additives, their functions and properties, both in terms of chemical and physical properties. Students will also learn how these additives are integrated into food processing technologies.

Read more

Necessary prerequisites

Master 1 ICAP A&P or equivalent training

Read more

Knowledge control

70% Final exam (2 sessions), 30% Practical (written)

Read more

Syllabus

Course:

I- Definition and Nature of Food Flavors

II- Food additives - Structures and properties

In particular, Chapter II deals with food additives from a chemist's point of view, and reviews the main families of additives:

1) colorants

2) preservatives

3) Antioxidants or antioxidants

4) acidulants

5) emulsifiers, gelling agents and thickeners; stabilizers

6) pH regulators and anti-caking agents

7) Taste enhancers

8) sweeteners

 

III- Encapsulation

 

TP :

Practical work illustrates and applies the concepts developed in class.

Read more

Further information

Administrative contact(s) :

Secretariat Master Chemistry

https://master-chimie.edu.umontpellier.fr/



Read more