Subject Code & Name: FD25403 – Food Additives and Flavors
Regulation: R-2025
Semester: IV (Fourth Semester)
Branch: B.Tech. Food Technology (Food)
Credits / L-T-P: 3 Credits | L-T-P: 3-0-0
Course Objectives
- To provide comprehensive understanding of food additives, including their classification, functions and safety considerations in food processing and preservation.
- To delve into the science of flavor compounds, covering their development, extraction and analytical techniques.
- To addresses the regulatory frameworks and safety evaluations governing food additives,
Full Unit-wise Syllabus
Unit I – Fundamentals Of Food Additives
Food additives-definitions, classification and functions, preservatives, antioxidants, colours and flavors (synthetic and natural), emulsifiers, sequestrants, humectants, hydrocolloids, sweeteners, acidulants, buffering salts, anticaking agents, etc. - chemistry, food uses and functions in formulations; indirect food additives; toxicological evaluation of food additives.
Activities: Additive Classification & Function Mapping
Unit II – Preservatives And Antioxidants
Preservatives: definition, types, mode of action, factors affecting their performance, active forms of preservatives, necessity in food and levels of usage, permitted preservatives, and their food applications. Antioxidants: definition, natural and artificial antioxidant and their chemical structure, water soluble and oil soluble antioxidants, chemical structure, mechanism of action, permitted antioxidants permitted levels, and food application.
Activities: Analysis and testing of antioxidants in food
Unit III – Food Colorants, Emulsifiers And Stabilizers
Natural and synthetic colorants; their chemical structure, permitted list of colors, usage levels; Non permitted colorants restriction on the use of colors in foods. Emulsifier and Stabiliser: Introduction, emulsion and its types, surface tension, hydrophilic and lipophilic balance (HLB), different classes of emulsifiers and their chemical structure, role of emulsifiers, role of different stabilisers and other substances in emulsion stability, emulsion formation process and equipment, permitted level of emulsifiers and stabilisers used in the food industry, and its food applications.
Activities: Market Survey and Label Analysis of Food Additives in Commercial Food
Unit IV – Legislation and Laws Governing Food Additives
INS numbering system. Legal and regulatory: general standards for food additives, FSSAI, CODEX and GMP to maintain the safety requirements of food additives. Food additive intake assessment methods, the role of JECFA in the safety assessment of food additives, ADI Calculation and procedures to fix ADI, permitted levels of food additives. Determination of the limits for addition. Contaminants. Pesticide residues in food. Methods to determining toxicity. Food contaminants from industrial wastes-heavy metals, polychlorinated polyphenyls, dioxins.
Activities: Case study on JECFA Monograph of food additives
Unit V – Food Flavors And Quality Control
Introduction – Classification - flavor forms: water soluble liquid flavors – oil soluble liquid flavors, emulsion based flavors, dispersed flavors, spray dried flavors – commercial considerations - Flavor characteristics – Flavor compounds - Natural and artificial flavoring materials - Flavoring constituent of various foods like meat, fish, milk, vegetables, fruits, fats & oils, spices & herbs, cereals and pulses. Changes in flavoring components and characteristics during cooking/processing of various foods. Effects of storage, processing, transportation and environmental conditions on flavor components/constituents. Quality Control – analytical, sensory and adulteration testing. Measurement of flavor, particularly for wine, tea, coffee, species and condiments.
Activities: Sensory Evaluation of Foods Using Different Sensory Tests
Course Outcomes (COs)
- CO1: Understand the significance of antimicrobial agents, antioxidants, and acidity regulators used in food preservation.
- CO2: Apply the principles of food additives to select suitable textural enhancers for food formulations.
- CO3: Analyze the properties and applications of food colours, functional ingredients, and food flavours for different food products.
- CO4: Evaluate flavour classifications and their behavior during formation, processing, and storage of foods.
- CO5: Evaluate flavour perception mechanisms and instrumental techniques used for flavour analysis in foods.
Assessment Pattern (Quick Note)
- Weightage: Continuous Assessment 40% | End Semester Examinations 60%
- Internal methodology: Quiz (10%), Assignments (10%), Flipped Class (20%), Internal Examinations (60%)
Source: Official Anna University – B.Tech. Food Technology R-2025 Syllabus
Last Updated: October 2026
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