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
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.
Necessary prerequisites
Master 1 ICAP A&P or equivalent training
Knowledge control
70% Final exam (2 sessions), 30% Practical (written)
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.
Further information
Administrative contact(s) :
Secretariat Master Chemistry
https://master-chimie.edu.umontpellier.fr/