FT4773 : Food Additives

Department

Department of Food Science and Technology

Academic Program

Master in Food Science and Technology

Type

Elective

Credits

03

Prerequisite

Overview

The course is considered one of the elective courses in the department with 3 credits. The course explains the basic and applied principles of food additives, explains the characteristics of food additives, their divisions, types, and importance. It lists food corruption factors and how to overcome them by using preservatives. It also identifies the regulating food legislation and the committees responsible for allowing food additives, the percentages of their addition, and the circumstances in which they are added at the international and regional levels. and sweetener, and finally determines the appropriate additive according to the type of lunch and its properties.

Intended learning outcomes

With success in the course, the student will be able to:

Knowledge & understanding

1. Learn the basic and applied principles of food additives.

2. He writes down the characteristics of the materials that are added to food, their divisions, types and importance.

3. Explains the factors of food spoilage and how to treat them using additives.

4. Defines food legislation, organizations and committees responsible for allowing added materials, the percentages of their addition, and the circumstances in which they are added at the international, regional and local levels.

5. Determine the appropriate additive according to the type of lunch.

Mental skills

1. Explains the basic and applied principles of additives.

2. Links between different additives and their impact on public health.

3. It discusses food spoilage factors and how to overcome them by using preservatives.

4. Adjust the added quantity according to the food situation and food legislation.

5. The appropriate additive is suggested according to the type of food, its properties, and the purpose of the addition.

Practical & professional skills

1. Apply the basic and applied principles of additives.

2. Preserves food by using additives.

3. Examines and evaluates the product in terms of quality after addition and the effect of the addition on the validity period.

4. The additive is used in the specified quantities according to the food legislation.

5. Shows the effect of additives on the properties of the food item and the extent of its interaction with food components.

Generic and transferable skills

1- Deals with the means of modern technology in the search for information.

2- Works in a team and respects the opinions of others.

1- Acquiring the ability to self-learning and achieving continuous learning.

2- Organizes time and conducts scientific discussions.

3- Discusses production problems with his teachers and colleagues.

Teaching and learning methods

• Lectures depend on explanation، diction style, and using brainstorming.

• Laboratory activities based on tests and observations.

• Education based on computers and the Internet to collect information.

Methods of assessments

ث	Evaluation methods	evaluation date ( the week)	evaluation period	evaluation weight	percentage
1	First theory test (objective and essay test)	After the fifth week of study	hour	25	25%
2	Second theory test (objective and essay test)	After the tenth week of study	hour	25	25%
3	Final theory test (objective and essay test)	After the twelfth week of study	2 hours	50	50%
Total				100 degrees	100%

References

Reference title	Publisher	Edition	Authors	where it is located
ESSENTIAL GUIDE TO FOOD ADDITIVES.	Leatherhead Food International Ltd,	3th ed. ISBN 978-1-905224-50-0.	Emerton, V. and Choi, E. (2008).	College library
Handbook of Food Additives. Synapse Information Resources,	Synapse Information Resources	3th ed., U.S.A. (ISBN 978-1-934764-00-8).	Michael and Ash, I. (2008)	College library
Analytical methods for food additives.	CRC Press, Boca Raton, Florida		Wood, R.; Foster, L.; Damant, A. and Key Pauline (2004).	College library

Food chemistry 1 (FT4100)
Food Additives (FT4773)
Food packaging (FT4712)
Heavy Metals in Food (FT4702)
Fats and Oils Technology (FT4613)
Fish Technology (FT4593)
Chemical and Cereal Technology (FT4573)
Instrumental Analysis in food research (FT4132)
Food Chemistry 2 (FT4123)
Food Thermal Treatments (FT3752)