Ingredient Identification and Quality: Co-products and Additives

Catalog description

This course introduces students to the identification and quality assessment of ingredient co-products and additives used in food and feed production. Students will learn about common co-products, such as bran and meal, and various additives, including preservatives, emulsifiers, and vitamins. The course covers the factors that impact the quality and functionality of these ingredients, with practical instruction on evaluating their suitability for specific applications. By the end of the course, students will be equipped to assess ingredient quality and understand their roles in enhancing product performance.