UNIT 1:
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Definition and Introduction
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Functional Characteristics of food additives
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Preservatives- Definition - Natural and Chemical preservatives
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ACIDULANTS AND LOW pH ORGANIC ACIDS AND ESTERS
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Nitrites; Antibiotics; Surface preservation
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Mechanism of antioxidant function
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Application of antioxidants in foods
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Primary and Secondary antioxidants
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Permitted preservatives in foods - Antioxidants; natural and chemical antioxidants
UNIT 2:
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Natural and synthetic colors
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Fake colors; Inorganic pigments
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Flavoring agents- concept of flavors in foods
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Application of colors in food industry
UNIT 3:
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Risk assessment and risk benefit Indices of human exposure
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Acute toxicity
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Mutagenicity and carcinogenicity
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Reproductive and developmental toxicity, teratogenicity, neurotoxicity
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Neurotoxicity and behavioral effect, immune toxicity
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NOEL
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Determination of the limit for addition
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Method of determining toxicity
UNIT 4:
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Introduction, definition and difference from nutrients
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Plant and animal based nutraceuticals
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Technologies to recover Nutraceuticals compounds - Introduction
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Distillation and Ultrahydrostatic pressure treatment
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Dense Carbon dioxide treatment
