FSQ-502 Product Formulation THEORY

Paper Code: 
FSQ-502
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
To enable students to
To develop ability to use sensory evaluation as an analytical tool
To enable students to develop new food products 
Sensory assessment of Food Quality
Appearance of food- visual perception, color of foods
Odor and smell
Flavor
Texture
Taste
9.00
Unit II: 
UNIT II
Sensory Testing of foods
Threshold Tests
Difference Test
Ranking
Scoring
Hedonic Scale
Acceptance and preference tests
9.00
Unit III: 
UNIT III
Procedure of grading    
Panel selection
Screening and training of judges
Requirement of sensory evaluation
Factors influencing sensory measurement
 
Consideration for testing sensory evaluation
Testing Area
Testing set up
Lighting
Testing schedule
Preparation of samples
Cooling & order of preparation
Choosing and traning of panelist

 

9.00
Unit IV: 
UNIT IV
Food Packaging
Functions and Objectives 
Basic packaging material and their protective quality,
Effect of packaging on nutritive value of foods.
Packaging methods and performance
Packaging methods and controls
Food Packaging laws
Packaging Evaluation- packaging life theory& testing packaging materials
9.00
Unit V: 
UNIT-V
Shelf life Testing
Biochemical tests 
Nutritional analysis
Organoleptic tests 
Microbial Analysis
 
Essential Readings: 
1. Principles of Sensory Evaluation of Foods.  Amerine, Pangborn and Roessler Academic Press New York (1965)
2. Developments in Food Analysis Techniques  Vol. 2. Brannan J.G. Elsvier Applied Science Publisher London (1980)
3. Guidelines for Sensory Analysis in Food Product Developemnt and Quality  Control. Lyon, Francombe, Hasdell & Lawson.  Chapman & Hall New York (1992)
4. Quality Assurance of  Food : Ingredients Processing & Distribution : Foods & Nutrition Press, Westpot C.T. (1988) 
 
5. Deman, Voisey and Rasper,. Rheology  & texture in Food Quality.  AVI Publishing Co. Wespot C.T. (1976)
6. Food Structure – Its creation and evaluation.  Blanshard, Hutton & Walters.  Butterworths, Lonodon (1989)
7. Jowitt, Esher, Kent, Rogues, Elssevier, Physical Properties of Food. Applied Science, London & New York (1987)
8. Food Packaging Sacharow and Griffir Avi. Publishing Co.
9. Packaging for climatic Protection Carins, OswinPaine
10. Food Science, Usha Chandra
Academic Year: