Additives - Encapsulation

Food additives are playing an increasingly important role in today's food processing industries. In addition, the development of new technologies in the field of food additives is further influencing the evolution of food processing methods. This course provides students with knowledge about the various types of food additives currently available in the food industry.

Hourly Volumes*:

            CM: 2:00 p.m.

            Practical training: 6 hours

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

Master's 1 in ICAP A&P or equivalent degree

70% Final exam (2 sessions), 30% Written assignment

Course:

I. Definition and Nature of Food Flavors

II. Food Additives—Structures and Properties

In particular, Chapter II aims to discuss food additives from a chemist's perspective and reviews the main categories of additives:

1) colorants

2) curators

3) antioxidants

4) acidulants

5) emulsifiers, gelling agents, and thickeners; stabilizers

6) pH regulators and anti-caking agents

7) flavor enhancers

8) sweeteners

III. Encapsulation

Practical Work:

Practical exercises help illustrate and apply the concepts covered in class.

Administrative contact(s):

Master's in Chemistry Office

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