FOOD PRODUCT DEVELOPMENT AND SENSORY EVALUATION

Paper Code: 
SHSC 411
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Develop a professional approach towards the thematic designing for textiles and apparel
  2. Focuses on design details, creation of styles and rendering using the different media.

Course Outcomes (COs):

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO170: Examine the need and stages of new product development

CO171: Develop recipes for specific purposes such as nutrient enhancement, quality improvement, ingredient substitution etc.

CO172: Evaluate the food attributes by using appropriate sensory evaluation test

CO173: Develop the importance of sensitivity threshold test while selecting panellists

Approach in teaching:

Lectures, Discussion, power point presentations,

 

Learning activities for the students:

Hand on experience of developing new product,

Prepared the samples for sensitivity threshold test and performed it

Class test, CA test, Semester end examinations, Quiz,

  

 

CONTENTS

  • Sensory Evaluation
  • Threshold tests using sweet and salty solutions (Sucrose, NaCl)
  • Conducting the sensory evaluation test in the laboratory, using new products developed in the laboratory and 5 point rating scale
  • Product Development
    • Definition
    • Product life cycle
    • Factors affecting development of a new product
    • The process of new product development
    • Future trends
    • Development of a new product
    • Fresh item
    • Non perishable
    • Market Survey of various new products available in the market

 

 

Essential Readings: 
  • Srilakshmi. (2017). B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, .
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.

 

 

References: 
  • Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods.  Academic Press New York
  • Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  • Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
  • Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

REFERENCE JOURNALS:

  • Journal of Food Science and Technology
  • Journal of Food Engineering
  • Journal of Food Science
  • Journal of Food Processing and Technology

E RESOURCES:

 

 

 

 

 

Academic Year: 
2023-2024
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