Level of study
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 is further impacting 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
TP : 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. Thus, students will also learn how these additives are integrated into food processing technologies.
Necessary pre-requisites
Master 1 ICAP A&P or equivalent training
Knowledge control
70% Final exam (2 sessions), 30% Practical work (written)
Syllabus
Course:
I- Definition and Nature of Food Flavors
II- Food Additives - Structures and Properties
In particular, Chapter II is intended to address food additives from the chemist's perspective and reviews the major families of additives:
1) the dyes
2) the preservatives
3) antioxidants or anti-oxidants
4) acidulants
5) emulsifiers, gelling agents and thickeners; stabilizers
6) pH regulators and anti-caking agents
7) Taste enhancers
8) sweeteners
III- Encapsulation
TP :
The practical work allows to illustrate and apply the concepts developed in the course.
Additional information
Administrative contact(s):
Secretariat Master Chemistry
https://master-chimie.edu.umontpellier.fr/