Food Additives
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Follow on Instagram for UpdatesFood Additives Syllabus — Unit-wise Content
The official GTU curriculum for Food Additives (subject code 3171408) as prescribed for Food Proc. · Semester 7 divides the course into 6 units, covering 20 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (3171408)Unit 1 Introduction to Food Additives
- Intentional and Non intentional food additives
- Indirect Food Additives
- Difference between Additives and Adulterants
- Safety evaluation of food additives
- FSSAI and Codex Alimentarius Commission
Unit 2 Mode of action, Functions, Applications of
- Buffer systems
- Salts and Chelating/Sequestering agents
- Low calorie and Non Nutritive sweeteners
Unit 3 Antioxidants, Emulsifying and Stabilizing agents, Anticaking agents, Thickeners,
- Firming agents
- Flour Bleaching agents and Bread improvers
Unit 4 Food Preservatives
- Class I and Class II preservatives
- Antimicrobial agents like KMS, Sorbic acid/Sorbates
- Benzoic acid
- Propionic acid/Propionates
Unit 5 Food Colors and Pigments
- Nature Identical and Artificial food colors
Unit 6 Food Flavours
- Molecular structure and activity relationships of taste – Sweet
- acid and salt
- Chemicals causing pungency
- cooling effect
- Types of flavours
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