Course Objectives & Requirements:

The teaching objectives of Food Additives course is to teach relevant students the role of food additives, the principles of use and methods of use and their application in the food industry. The teaching significance is through the teaching of this course, so that students can understand the food additives more comprehensively and objectively, recognize the important role of food additives in food, and offer a good foundation for students to work in the future or engage in related scientific research.

This course is arranged after students complete basic and professional courses such as Organic Chemistry, Inorganic Chemistry and Biochemistry. The teaching content of Food Additives course should pay attention to the connection with the above courses, especially the close integration with Organic Chemistry. The course content includes food preservatives, food antioxidants, food colorants, color protectants, sweeteners, food flavors and fragrances, food emulsifiers, food thickeners, food enzyme preparations, food nutrition enhancers, and food additive management and safety.

Course Contents:

Chapter One Introduction

1. Course requirements: familiar with the significance of food additives in food processing, safe use of food additives, familiar with the management methods of food additives; master the classification of food additives, the principle of selection of food additives, master the toxicological evaluation methods of food additives, each Determination of daily allowable intake (ADI) and maximum use (E).

2. Course content: the significance of food additives in food processing; the principle of classification and selection of food additives; the safe use of food additives and their management methods.

Chapter II Food Preservatives

1. Teaching requirements: Master the application range, application method, reasonable use and precautions of preservatives; familiarize with the characteristics of common preservatives.

2. Teaching content: the mechanism of action of food preservatives; common food preservatives; reasonable use of food preservatives and precautions.

Chapter III Food Antioxidants

1. Course requirements: Familiar with the classification and action mechanism of food antioxidants; master the performance and application of oil-soluble antioxidants, water-soluble antioxidants and natural antioxidants.

2. Course content: the mechanism of action of food antioxidants; oil-soluble antioxidants, water-soluble antioxidants, natural antioxidants; precautions for the use of antioxidants.

Chapter IV Food Colorants

1. Course requirements: Familiar with the classification and color development mechanism of food coloring agents; master the main characteristics of food coloring agents and matters needing attention when using them.

2. Course content: the coloring mechanism of colorants; food synthetic colorants and applications, food natural colorants and applications; food coloring agent use precautions.

Chapter V Food Coloring Agents and Bleaching Agents

1. Course requirements: Understand the classification and definition of food coloring agents and bleaching agents; be familiar with the mechanism of action of food coloring agents and bleaching agents; master the characteristics of food coloring agents and bleaching agents and the problems in use.

2.Course content: color development mechanism of food coloring agent, food coloring agent and application, food coloring auxiliary and application, precautions for use; mechanism of action of food bleaching agent, reducing bleaching agent and application, oxidative bleaching Agents and applications.

Chapter VI Food Flavoring Agent

1. Course requirements: Understand the development of food sour, sweetener and savory; familiarize with the types of food sour, sweetener and savory. Master the main characteristics of food sour, sweetener and savory And the issues that are noted in use.

2. Course content: food sour agents, sweeteners, umami.

Chapter VII Food Thickener

1. Course requirements: Familiar with the concept of food thickener and the factors affecting its effect; master the classification characteristics, application and precautions of food thickener.

2. Course content: factors affecting the effect of thickeners; application of thickeners in food processing

Chapter VIII Food Emulsifier

1. Course requirements: understand the application status of food emulsifier; familiar with the concept of food emulsifier, mechanism of action and concept of HLB value; master the basic characteristics and application of common food emulsifiers.

2. Course content: the role of emulsifier; the hydrophilic-lipophilic balance of emulsion and emulsifier; the classification of emulsifiers, commonly used emulsifiers and effects.

Chapter IX Food Spices and Fragrances

1. Course requirements: familiar with the concept and classification of flavors and flavors; master the characteristics and application of flavors and flavors.

2. Course content: edible spices, food flavor; the safety and use of flavors and flavors.

Chapter X Food Enzyme Preparation

1. Course requirements: familiar with the varieties of common food enzyme preparations; master the nature, use and precautions of common food enzyme preparations.

2. Course content: amylase, protease, other enzyme preparations.

Chapter XI Other Food Additives

1.Course requirements: familiar with the concept and classification of coagulant, loosening agent, anchoring agent, moisture retaining agent, defoaming agent, filter aid, acid and alkali agent, coating agent, gum base and other food additives; Characteristics and applications of the above food additives.

2.Course content: coagulant, loosening agent, antagonist, moisture retention agent, defoamer, filter aid, acid and alkali agent, film agent, gum base, other food additives.

Chapter XII Food Nutrition Enhancers

1. Course requirements: Familiar with the concept and main role of food nutrition enhancer; master the performance and use of vitamin fortifiers, amino acid enhancers and mineral enhancers.

2. Course content: the role and use of food nutrition enhancers; vitamins enhancer; amino acid nutrition enhancer; inorganic salt nutrition enhancer.

Credits: 2