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Introduction to Food Manufacturer THEORY
Paper Code:
FSQ-602
Credits:
3
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
To Enable students –
• To develop new food products which are marketable and nutritionally and economically viable.
• To develop entrepreneurial abilities for small scale food industries
9.00
Unit I:
UNIT I
• Introduction to Unit operations
• Market And consumer research. Needs and types of foods- consumption pattern. Economic, psychological, anthropological and sociological dimensions of food consumption pattern
• Trends in social change and its role in diet pattern. Using social trends as framework in new product innovation
9.00
Unit II:
UNIT II
• Food situation in India and Outside. Tapping the unconventional post harvest losses and prospect for food processing for export
• Additives, preservatives, processing, formulation, standardization and large scale preparation.
9.00
Unit III:
UNIT III
• Chemical and physical properties of food shelf life studies and shelf life prediction sanitation and waste disposal
• Packaging- packaging, sutability and functions, development and management. Design and packaging graphics, labeling. Research and testing.
9.00
Unit IV:
UNIT IV
• Transportation. Types/ Mode, optimizing transportation, taking into account types of product, distance, storagefacilities etc
• Sensory Evaluation and product testing/ quality control objectives and subjective testing
9.00
Unit V:
UNIT-V
• Entrepreneurship, plant location, investment, financing of project
• Costing of the product
• Advertising and marketing
Academic Year:
