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FOOD MANUFACTURING PRACTICAL
Paper Code:
FSQ-603
Credits:
3
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
To develop new food products which are marketable and nutritionally and economically viable.
• To develop entrepreneurial abilities for small scale food industries
CONTENTS:
Traditional foods- Status and need for revival in context of water minded non traditional foods, urbanization and such factors.
• Product Development: Primary processing, Secondary Processing. Types of products eg. Quick cooking, fast foods, fabricated foods, convenience foods, ready to eat foods
• Packaging and Labeling, Research and testing
• Sensory evaluation
References:
References
1. Association of food scientist and techonologist(India). Trends in Food science& Techonology. Proceedings of second international food science and techonology (IFCON-88 Feb,18-13(FTR) Mysore.
2. Ritson, C. Gofton L, Me Kenzie J. The food consumer . John Willey & sons New york 1986.
3. Hayes G.D. Food engineering data hand book. Longman Scientific and technical New York 1987
4. Bemder , FE. , Kramer, A. , Kahan , G. System analysis for the food industries AVI Publication .Co. Connecticut. 1976
Academic Year:
