This course will enable the students to –
Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
Course Code |
Course Title |
|||
24SHSC511B |
Food Product Development and Sensory Evaluation –Practical (Practical) |
CO191: Demonstrate mastery of sensory evaluation processes in the laboratory, utilizing methodologies for conducting threshold tests with sweet and salty solutions and assessment of new laboratory-developed products, employing a 5-point rating scale. CO192:Analyze the multifaceted factors influencing the development of new products, incorporating insights into the product life cycle and emerging trends in product development. CO193:Compile comprehensive practical records for product development and cultivate verbal communication skills to converse effectively with examiners CO194: Contribute effectively in course-specific interaction |
Approach in teaching: Interactive Lectures, Discussion, Learning activities for the students: Self-learning assignments, Case studies on preparation of diet plans for a given situation
|
Class test, Semester end examinations, Individual and group projects |