Course Objectives (COs):
This course will enable the students to –
.Course Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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SHSC411
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Food Product Development & Sensory Evaluation (Practical)
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The students will be able to –
CO154: Examine the need and stages of new product development CO155: Understand how to develop and evaluate new food products CO156: Implement the principles and tests used for sensory analysis of food CO157 Identify the importance of sensitivity threshold test
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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: