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This course shall enable the student:
• To examine the Physical chemical and sensory quality of different foods.
• To develop a new product
CO45: Examine the Physical chemical and sensory quality of different foods and detect adulterant in different food products
CO46: Develop a new product and perform its sensory evaluation
CO47: Compile comprehensive practical records and cultivate verbal communication skills to converse effectively with examiners
CO48: Contribute effectively in course specific interaction
CONTENTS
- Detection of adulterants in foods
- Chemical / physical tests for assessment of quality of :
- milk and milk products,
- oils and fats,
- flours,
- canned foods,
- jams, jellies and preserves
- baked foods
- packed foods
- Sensory evaluation of various foods.
- Product Development (Project)
• Paine. Modern processing, packaging and distribution system. Blackie, Glasgow, 1987
• Raphael and Olson. Package production management AVI publ. Co. Inc. Connecticut, 1976.
• Food and packaging interaction. Hotchikess American Chemical Society
• ISI publications
• PFA Act,1954
• Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.
Suggested Readings
• Graf E and Saguy SI. Food Product Development. From Concept to Market Place. CBS Publishers &
Distributers. First Indian Edition. 1998.
• Hayes. Food engineering data handbook. Longman scientific and technical, New York, 1987
• Sacharow and Griffir Food packaging. AVI publishing Co.
• Briston and Neil. Packaging Management. Gower press
e- Content
• Introduction to Food Product Development – Food Product Development Lab Manual (pressbooks.pub)
• Product Development of Food: Strategy, Innovations, Trends, and Examples - SavorEat
• Methods-for-Developing-New-Food-Products-preview.pdf (destechpub.com)
