Food Science and Technology | NPTEL Week 8 скачать в хорошем качестве

Food Science and Technology | NPTEL Week 8

This is a live interaction session for the NPTEL course "Food Science and Technology" offered by IIT Kharagpur. This session is a discussion regarding Chemical Food Additives: Definition and Classifications, Criteria to be fulfilled by a chemical for use in a food, Antioxidants and chelating agents, Nutrient supplement, Non-nutritive sweeteners; Functional Food Additives: Flavour enhancers, curing & colouring agents, Flour improvers and leavening agents, Emulsifiers, humectants & anticaking agents, Physiological process modulators and ripening agents; Food Adulteration: Food adulteration – definition and types, Some common adulterants and their detrimental effects, Need for the detection of food adulteration, Some common food adulteration detection tests; Toxins and Allergens: Naturally occurring food toxins, Microbial toxins and contaminants, Food allergens and antinutrients, Detection of allergens and toxins in foods; International Regulations on Food Additives: Indian food laws, FSSAI guidelines and standards on food additives, WHO/FAO Guidelines on food additive applications, Codex Alimentarius Commission. #nptel #nptelcourse #agriculture #foodscienceandtechnology