Kursus ini merangkumi aspek-aspek penggunaan ingredien dan aditif makanan yang digunakan dalam formulasi produk makanan. Aditif atau ingredien makanan dibincangkan di bawah kategori sifat-sifat fungsional yang spesifik. Contoh-contoh diberikan dari segi nama kimia dan perdagangan, nombor-E yang berkaitan, sifat-sifat, aplikasi, toksikologi dan paras penggunaan yang sesuai.
This course covers aspects of food ingredients and additives usually used in food products. Different categories of these ingredients and additives will be discussed based on their specific functional properties. Examples will be given such as chemical and trade name, E-number, properties, toxicology and suitable level of usage in food.
This course covers aspects of food ingredients and additives usually used in food products. Different categories of these ingredients and additives will be discussed based on their specific functional properties. Examples will be given such as chemical and trade name, E-number, properties, toxicology and suitable level of usage in food.
- Lecturer: DR. HAYATI BINTI SAMSUDIN
- Lecturer: DR. NOR SHARIFFA BINTI YUSSOF
Skill Level: Beginner