Additives - encapsulation

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 about the different types of food additives currently available in the food industry.

Hourly volumes*:

            CM: 2 p.m.

            Practical work: 6 hours

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

Master 1 ICAP A&P or equivalent training

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

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 perspective and reviews the main families of additives:

1) colorants

2) Conservatives

3) antioxidants or antioxygenants

4) acidulants

5) emulsifiers, gelling agents, and thickeners; stabilizers

6) pH regulators and anti-caking agents

7) flavor enhancers

8) sweeteners

III- Encapsulation

TP:

Practical work allows students to illustrate and apply the concepts developed in class.

Administrative contact(s):

Master's Program in Chemistry Secretariat

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