This course will enable the students:
Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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DFSN 602(A) |
Food Product Development & Packaging(Theory)
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CO71: Develop new innovative food products through ideation, recipe formulation, prototyping, cost evaluation and become aware of various contemporary food categories and nomenclatures CO72: Cultivate skills to apprehend market trends, consumer preferences, and behavior, and their influence on product to device appropriate marketing strategies. CO73: Implement quality control and standardization and food product via product testing by subjective and objective evaluation of food CO74: Design packaging solutions that meet the requirements for preserving food quality, safety, shelf-life, and consumer appeal. CO75: Develop skills in communicating effectively with consumers through food labels, and gain insight into labeling regulations and guidelines CO76: Contribute effectively in course specific interaction |
Approach in teaching: Discussion, Demonstration, power point presentation, Field Trip
Learning activities for the students: Field activities, Presentation, |
Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation, |
· Importance of Product Innovation
· Type of products – Convenience Foods (RTS, RTC.RTE). Fabricated foods, Quick cooking foods
· Idea Generation, idea Screening, Concept Development and Testing.
· Selection of raw materials, Portion size, Standardization of methods.
. Calculation of nutritive values, Cost production and shelf life
E Resources :