FOOD PRODUCT DEVELOPMENT AND SENSORY EVALUATION (PRACTICAL)

Paper Code: 
SHSC 411
Credits: 
02
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):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

SHSC411

 

 

 

 

 

Food Product Development & Sensory Evaluation

(Practical)

 

 

 

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,

 

  1. 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.
  •  
  • 2. 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
    •  
    • 3. Market Survey of various new products available in the market

 

Essential Readings: 
  • 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.
  • Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
  • Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

Academic Year: 
2021-2022
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