This course shall enable the students -
CO33: Implement the principles and tests used for sensory analysis of food
CO34: Examine the need and Understand the concept to develop new food products.
CO35:Develop entrepreneurial abilities.
CO36: Develop the concept of use of food packaging material.
CO37:Relate the importance of shelf life studies to food spoilage
CO38:Contribute effectively in course-specific interaction
Quality evaluation of food
Ø Subjective methods
Objective methods
Unit II Scoring and Grading Fundamental rules for scoring and grading
Procedure of grading
Entrepreneurship, plant location, investment, financing of project
Food Packaging
Ø Objectives:,
Ø Basic packaging material and their protective quality
Effect of packaging on nutritive value of foods.
Shelf life studies
Essential Reading:
1. Fundamentals of Quality Control for Food Industry – 3rd Ed. Vol. 1, Kramer A & Twigg B.A AVI Publishing Co.. Westpot C.T
2. Principles of Sensory Evaluation of Foods. Amerine, Pangborn and Roessler Academic Press New York (1965)
3. Developments in Food Analysis Techniques Vol. 2. Brannan J.G. Elsvier Applied Science Publisher London (1980)
4. Food Analysis – Theory & Practice 3rd Edition. Pomeranz & Clifton E. Meloan, CBS Publishers & Distributors (1996)
5. Guidelines for Sensory Analysis in Food Product Developemnt and Quality Control. Lyon, Francombe, Hasdell& Lawson. Chapman & Hall New York (1992)
Quality Assurance of Food : Ingredients Processing & Distribution : Foods & Nutrition Press, Westpot
Suggested Reading:
1. Rheology & texture in Food Quality. Deman, Voisey and Rasper, AVI Publishing Co. Wespot C.T. (1976)
2. Food Structure – Its creation and evaluation. Blanshard, Hutton & Walters. Butterworths, London (1989)
3. Physical Properties of Food (Jowitt, Esher, Kent, Rogues, Elssevier Applied Science, London & New York
(1987)
E- CONTENT
• 1533293651Q-I.pdf (inflibnet.ac.in)
• Subjective evaluation of food sensory evaluation | PPT (slideshare.net)
• (139) Subjective Evaluation of Food Quality - YouTube