• TFFP2004
  • Food Ingreds & Consumer Foods

  • Credits (ECTS): 5
  • Food Science and Environmental Health

Modules are delivered
as part of a programme.
To apply for the
programme,
see the DIT website

Overview

Module Description

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.

Indicative Syllabus

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.
Laboratory practicals:
Food formulation, ingredient impact, processing & storage effects and product packaging.

Total Contact Teaching Hours:48

Please note that the catalogue is provided as a guide to modules in DIT. Not all modules listed will necessarily be offered every year and new modules may also be added. Information subject to change. For detail on specific programmes/modules please contact the relevant School directly.