Course Details

• Credit: 3
• Semester: 1
• Prerequisite: none
  

Synopsis

This course covers aspects of food ingredients and additives usually used in food products. Different catogeries of these ingredients and additives will be discussed based on their specific functional properties. Examples will be given such as chemical and trade name, E-number, properties, toxicology and suitable level of usage in food.

Course Objective

This course is designed to introduce different classes/ group of ingredients in food formulation. The description of physicochemical and functional characteristics of each group of ingredients and their application on food products as well as developing skills in identifying appropriate ingredients for a specific application.

Course Content

Lectures:
 ➤ Chapter 1: Introduction: Classification of Ingredients and Food Additives
 ➤ Chapter 2: Gum and Food Stabilizers
 ➤ Chapter 3: Food Emulsifiers
 ➤ Chapter 4: Food Flavours
 ➤ Chapter 5: Acids & Enzymes
 ➤ Chapter 6: Protein-based Food Ingredients
 ➤ Chapter 7: Nutritive & Non-nutritive Sweeteners in Food
 ➤ Chapter 8: Food Colouring
 ➤ Chapter 9: Ingredients for Bakery Products
 ➤ Chapter 10: Anti-caking Agents, Hardening Agents, Clarifying Agents
 ➤ Chapter 11: Bleaching Agents

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Identify different groups of food ingredients based on their characteristics and functions.
2. Explain the physicochemical properties and functions of certain food ingredients in a food product.
3. Discuss in groups about current trends and issues regarding food ingredients.