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Food Manufacturing PRACTICAL
Paper Code:
FSQ-603
Credits:
2
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
9.00
Unit I:
UNIT I
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
Academic Year:
