Coming soon
FOOD MANUFACTURING (PRACTICAL)
This course will enable the students to –
- Develop new food products which are marketable and nutritionally and economically viable.
- Develop entrepreneurial abilities for small scale food industries.
Course Outcomes (COs):
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Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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FSQ 603 |
Food Manufacturing (Practical)
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The students will be able to –
CO67: Appraise information related to traditional foods CO68:Develop conceptual understanding about product development and its application CO69: Develop understanding about packaging and labeling and perform sensory evaluation |
Approach in teaching: Interactive Lectures, Discussion, Team teaching and learning activities
Learning activities for the students: Self learning assignments, Effective discussion , Simulation, Report analysis and presentation, Giving tasks, Field practical related to
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CA test, Semester end examinations, Viva, Group discussion and power point presentation |
- 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
- 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.
- Ritson, C. Gofton L, Me Kenzie J. The food consumer . John Willey & sons New york 1986.
- Hayes G.D. Food engineering data hand book. Longman Scientific and technical New York 1987
- Bemder , FE. , Kramer, A. , Kahan , G. System analysis for the food industries AVI Publication .Co. Connecticut. 1976
