INTRODUCTION TO FOOD MANUFACTURER (THEORY)

Paper Code: 
FSQ 602
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to -

  1. Develop new food products which are marketable and nutritionally and economically viable.
  2. Develop entrepreneurial abilities for small scale food industries.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

FSQ 602

Introduction to Food Manufacturer  (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO63:Outline details of Additives, preservatives, standardization etc

CO64:Develop understanding aboutchemical and physical properties and shelf life

CO65:Outline details related to packaging

CO66:Create skills with regards to entrepreneurship, costing, advertising                   and marketing

Approach in teaching:

Interactive Lectures, Discussion, Designing of questionnaire

Learning activities for the students:

Self learning assignments,  Effective discussion , Simulation, Review of several successful entrepreneurs Report analysis

CA test, Semester end examinations, Home Assignment,  Presentation, Individual and group projects

 

9.00
  • 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
  • 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
  • Chemical and physical properties of food shelf life studies and shelf life prediction sanitation and waste disposal
  • Packaging- packaging, suitability and functions, development and management. Design and packaging graphics, labeling. Research and testing.

 

9.00
  • 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
  • Entrepreneurship, plant location, investment, financing of project
  • Costing of the product
  • Advertising and marketing

 

Essential Readings: 
  • Association of food scientist and techonologist(India). Trends in Food science& Techonology. Proceedings of second international food science and techonology (IFCON-88 Feb,18-13(FTR) Mysore.
  • Ritson, C. Gofton L, Me Kenzie J. The food consumer . John Willey & sons New york 1986.
  • Hayes G.D. Food engineering data hand book. Longman Scientific and technical New York 1987
  • Bemder , FE. , Kramer, A. , Kahan , G. System analysis for the food  industries AVI Publication .Co. Connecticut. 1976 

 

Academic Year: 
2021-2022
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