SylbV01-00-00. pmd

VIII. Teaching Methods/ Activities
• Lecture
• Assignment (Reading/ Writing)
• Exposure visits
• Student presentation
IX. Learning outcome
After successful completion of this course, the students are expected to be able to
understand:
• Importance of food additives in processing and preservation of horticultural produce
• About Flavour technology
• Safety and toxicological evaluation of food additives
X. Suggested Reading
Branen AL, Davidson PM, Salminen S and Thorngate III JH. 2001. 
Food Additives 
(2nd Edition),
Marcel Dekker Inc., ISBN 0824793439.
DGHS Manual 8: 
Manual of Methods of Analysis of Foods-Food Additives
.
Gerorge AB. 1996. 
Encyclopedia of Food and Color Additives
. Vol. III. CRCPress.
Madhavi DL, Deshpande SS and Salunkhe DK. 1996. 
Food Antioxidants: Technological,
Toxicological and Health Perspective
. Marcel Dekker.

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Horticultural Sciences–Post-harvest Management
509
Michael and Ash I. 2008. 
Handbook of Food Additives 
(3rd Edition), Synapse Information
Resources, Inc., ISBN 9781934764008.
Nagodawithana T and Reed G. 1993. 
Enzymes in food processing
. Academic Press.
Ötleº S. Ed. 2005. 
Methods of Analysis of Food Components and Additives
, CRC Press, ISBN
9780849316470.
Taylor AJ. and Linforth RST. 2010. 
Food Flavour Technology 
(2nd Edition), Wiley- Blackwell,
ISBN 9781405185431.
Wood R, Foster L, Damant A and Key P. 2004. 
Analytical Methods for Good Sdditives
, CRC
Press, ISBN 084932534X.
Websites
Additives and colors FDA-https://www.fda.gov/food/ingredientspackaginglabeling/
foodadditivesingredients/ucm094211.htm
https://www.faia.org.uk/
https://www.eufic.org/en/whats-in-food/category/additives