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IMK221/3 Food Ingredient

Course Details

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

Synopsis

This course covers aspects of food ingredients and additives usually used in food products. Different categories 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
 ➤ Chapter 2: Food Gums/Stabilisers
 ➤ Chapter 3: Food Emulsifiers
 ➤ Chapter 4: Food Flavours
 ➤ Chapter 5: Acidulants
 ➤ Chapter 6: Enzymes
 ➤ Chapter 7: Specialty Protein-Based Ingredients
 ➤ Chapter 8: Nutritive and Non-Nutritive Sweeteners
 ➤ Chapter 9: Colouring Ingredients
 ➤ Chapter 10: Other Ingredients

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Outline the role of ingredients in food industry, labelling  and the legislation involved.
2. Discuss the   different class /groups of ingredients in food formulation.
3. Describe the physicochemical and functional characteristics of specific of ingredients and their application on food products.
4. Develop skills in identifying appropriate ingredients for a specific application.
5. Highlight the current issues in relation to food  ingredients.

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School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia 11800 Pulau Pinang, Malaysia.
Tel: +604 653 2219 | Fax: +604-653 6375 | Email: dean_ind@usm.my

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