UNIT 1:
Definition and Introduction
Functional Characteristics of food additives
Preservatives- Definition - Natural and Chemical preservatives
ACIDULANTS AND LOW pH ORGANIC ACIDS AND ESTERS
Nitrites; Antibiotics; Surface preservation
Mechanism of antioxidant function
Application of antioxidants in foods
Primary and Secondary antioxidants
Permitted preservatives in foods - Antioxidants; natural and chemical antioxidants
UNIT 2:
Natural and synthetic colors
Fake colors; Inorganic pigments
Flavoring agents- concept of flavors in foods
Application of colors in food industry
Definition and functions of Emulsifiers and stabilizers in food
Permitted usage of Emulsifiers and stabilizers
summarization on Food Colours, Emulsifiers and Stabilizers
UNIT 3:
Risk assessment and risk benefit Indices of human exposure
Mutagenicity and carcinogenicity
Reproductive and developmental toxicity, teratogenicity, neurotoxicity
Neurotoxicity and behavioral effect, immune toxicity
Determination of the limit for addition
Method of determining toxicity
Safety limits of Food additives
UNIT 4:
Introduction, definition and difference from nutrients
Plant and animal based nutraceuticals
Technologies to recover Nutraceuticals compounds - Introduction
Distillation and Ultrahydrostatic pressure treatment
Dense Carbon dioxide treatment
Encapsulation - Mechanical processes and chemical based
UNIT 5:
Nutraceuticals in prevention and treatment of gastrointestinal disorder
prevention and treatment of Cardiovascular Diseases
prevention and treatment of Chronic Diseases
Tablets, capsules, powders
Soft gels, gel caps, liquids
Nutraceuticals currently available in the market
