FOOD PRODUCT DEVELOPMENT & PACKAGING- PRACTICAL (PRACTICAL)

Paper Code: 
24DFSN602(B)
Credits: 
2
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

· To impart comprehensive overview of the scientific and technical aspects of food packaging.

· To instill knowledge on packaging machinery, systems, testing and regulations of packaging.

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

24DFSN 602 (B)

 

 Food Product Development & Packaging- Practical (Practical)

 

 

CO77: Design and develop new product and evaluate its sensory attributes

CO78 Examine and determine food packaging, design suitable labeling, test the packaging and conduct market research.  

CO79: Compile comprehensive practical records for developing new food product, its sensory evaluation, food packaging, labeling, conducting market research and cultivate verbal communication skills to converse

CO80: Contribute effectively in course specific interaction

Approach in teaching:

Demonstrations

Laboratory exercises

Discussions

 

Learning activities for the students:

Planning of diet for various diseases

Participation in competitions

Class test, Semester end examinations, Assignments,

Observation,

Practical performance

 

12.00
Unit I: 
CONTENTS
  • Development new / innovative food product
  • To perform sensitivity tests
  • To perform affective tests of sensory evaluation.
  • Packaging of food by sealing
  • Study of packaging materials and its suitability to food
  • Testing of packaging material by examination
  • Demonstration of vacuum/gas packaging of foods
  • To design and formulate food labels
  • To conduct / study market research

 

 

Essential Readings: 
  1. Gupta,C.P. Entrepreneurship Development in India. Sultan Chand & sons, New Delhi
  2. Fuller, Gordon W, New Product Development From Concept to Marketplace, CRC Press,2004.
  3. Ruben Hernandez, Susan E. M Selke, John Culter, John D. Culter, Plastics Packaging: Properties, Processing, Applications, and Regulations,2000.
  4. Walter Soroka, Fundamentals of Packaging Technology-Fourth Edition,
  5. Robertson, G. L. 2005. Food Packaging: Principles and Practice. Second Edition.  Taylor and Francis Pub
  6. Jellinek, G., Sensory Evaluation of Food-Theory and Practice., Elis Horwood Ltd., England,1985.
  7. Gordon L. Robertson, Food Packaging: Principles and Practice, Third Edition,2013

 

 

 

References: 

1.      Ritson, C. Gofton L, Me Kenzie J. The food consumer. John Willey & Sons, New york 1986.

2.      Robertson, G. L. 2001. Food Packaging and Shelf life: A Practical Guide. Narendra Publishing House.

3.      Hayes G.D. Food engineering data hand book. Longman Scientific and technical New York 1987

4.      Bemde, FE. , Kramer, A. , Kahan , G. System analysis for the food  industries AVI Publication .Co. Connecticut. 1976 

5.      Mahadevia, M., Gowramma, R.V. 2007. Food Packaging Materials. Tata McGraw Hill

6.      John, P.J. 2008. A Handbook on Food Packaging Narendra Publishing House

7.       Coles, R., McDowell, D., Kirwan, M.J. 2003. Food Packaging Technology. Blackwell Publishing Co.

8.      Gosby, N.T. 2001. Food Packaging Materials. Applied Science Publication

  1. Sacharow, S., Griffin, R.C. Food Packaging. AVI Publishing Company, West Port, Connecticut. 2000.
  2.  Davis, E.G. Evaluation of tin & plastic containers for foods. CBS Publishers, New Delhi. 2004.

 

E Resources:

  1. https://www.foodsure.in/new-food-product-development-7353430.html
  2. https://blog.foodsconnected.com/7-stages-of-food-product-development
  3. https://www.slideshare.net/slideshow/food-product-development-177907870/177907870
  4. https://www.marketresearch.com/Food-Beverage-c84/Food-c167/

https://www.fssai.gov.in/upload/uploadfiles/files/Packaging_Labelling_Regulations.pdf

Academic Year: 
2024-2025
  • Printer-friendly version
  • PDF version