Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course Title |
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25SHSC511B |
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
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Class test, Semester end examinations, Individual and group projects |
1. Srilakshmi. (2017). B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi .
2. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990
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