STAL0006-2 : Additives and processing auxiliaries

Study Programmes 2015-2016

STAL0006-2

Additives and processing auxiliaries

Duration :

18h Th

Number of credits :

Specialised master in food science and technology		3

Lecturer :

Marianne Sindic

Language(s) of instruction :

French language

Organisation and examination :

Teaching in the second semester

Units courses prerequisite and corequisite :

Prerequisite or corequisite units are presented within each program

Course contents :

Definition, classification and legislative aspects
Main additives properties
- preservatives additives
-thickeners and gelling agents
-emulsifiers agents
- colours
-sweeteners
Processing aids
- use of enzymes
- clarification agents
Principals uses in food sectors
- meat products
- bakery products
- dairy products
- fat emulsions
- confectionery

Learning outcomes of the course :

To presente additives and processing aids, their interest in main foods industriess, and their physico-chemical functional properties.
After completing the course, the student is expected to :
- master the european legislation about the additives and processing aids;
- understand the role of the additives and the physico-chemical basis of their functionality;
- look for, on the basis of the current legislation and their technofunctionality, the authorized additives for a given food product

Prerequisite knowledge and skills :

Planned learning activities and teaching methods :

Lectures : 6h
Practical works : 9h
Seminars : 9h

Mode of delivery (face-to-face ; distance-learning) :