This course aims to provide competencies in examining the additives that extends the shelf life, to use additives to modify the sensory properties, to use additives to increase the nutrition value in accordance with the legislation and methods of analysis.

This course includes definition of food additives, classification of food additives used in food industry (antioxidants, pH agents, emulsifiers, gums, colorants, preservatives, stabilisers, thickening agents, flavor enhancers, anti-foaming agents, glazing agents, sweeteners, foaming agents).