Food Flavouring and Coatings

Today, Chefs routinely use herb and spice flavourings to complement the natural flavours of staple foods such as meat, fish, and other products owe their characteristic flavour, not to major ingredients, but to the minor added flavours. This session allows you to put forward your ideas on the major changes which modify food to the most consumable and acceptable form.

  • Microbial Proteins and Food Additives
  • Films and Coatings from Vegetable Protein
  • Films and Coatings from Animal Protein
  • Films and Coatings from Collagen and Gelatine
  • Films and Coatings from Starch and Gums
  • Films and Coatings from Lignocellulosic Polymers
  • Films and Coatings from Chitosan
  • Films and Coatings from Lipids and Wax
  • Films and Coatings from Agro-Industrial Residues
  • Nano compounds as Formulating Aids
  • Antioxidant Films and Coatings
  • Methods of Encapsulation
  • Edible Packaging in Muscle Food

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