This module describes the production of the main consumer food products in relation to ingredient and additive selection, functionality and formulation. It explains the response of food ingredients and commodities to processing. Theory is supported with practical laboratory application. Al ingredients are considered through the lens of sustainability, their impact on the planet will be considered as part of the selection of ingredients for a particular food application.
Food Ingredients and additives: colours, binders and extenders, texture modifiers, emulsifiers & stabilisers, salts, flavouring agents, sweeteners, fat substitution and fat mimetics etc. Food formulation with reference to extended shelf-life, convenience, value added, restructured and low-calorie foods etc. Packaging and labelling. The use of carbon footprints and life cycle assessment to obtain a measurable indicator of the sustainability of an ingredient will be taught. The module will cover ingredients that have been developed in response to an increased demand for sustainable foods including plant proteins and plant milks. Laboratory practicals: Food formulation, ingredient impact, processing & storage effects and product packaging.
Lecture format with the use of audio-visual aids. Lectures will be paralleled with a series of Laboratory Practical sessions and demonstrations. Critical evaluation of selected scientific literature. Group discussions on various topic - media, current trends, legislation, new products, Novel ingredients etc
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