PRODUCT DESIGN AND CONSUMER RESEARCH

Paper Code: 
HFN 143
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  • To develop ability to use sensory evaluation as an analytical tool.
  • To make students aware of food packaging functions.
  • To enable students to design new food products.
  • To acquaint students about consumer research and its significance in product designing
12.00
Unit I: 
UNIT I
  • Food situation in India and outside – tapping the unconventional post harvest losses and prospect for food processing.
  • Food processing of typical products
  1. Study of manufacturing processes
  2. Unit operations
  3. Production techniques
  4. Consumer perception
  5. Hazard Analysis and Management
  6. Hygiene and quality management
  7. Food hygiene principles; standards
  8. Quality control; risk management
  9. Physical and chemical characterization of quality parameters

 

 

12.00
Unit II: 
UNIT II
  • Product design and evaluation
  1. Selection of the product
  2. Different phases of product designing
  3. Product evaluation

Subjective- Fundamental rules for scoring & grading and conducting sensory evaluation. Types of Test -Difference tests, Rating Tests, Sensitivity tests, Descriptive Tests

Objective – Chemical methods, Physicochemical Methods, Physical,    Microscopic methods and techniques

  1. Shelf life studies
  2. Organoleptic tests
  3. nutritional analysis – proximate nutrients, vitamins (a, β-carotene, e and c), minerals (iron, calcium, sodium, potassium, phosphorus, zinc, selenium, manganese, copper)
  4. microbial analysisanalysis of antioxidant and anti microbial activity
  5. product integrity and conformation with standards

 

 

12.00
Unit III: 
UNIT III

·      Physico-chemical properties of foods 

a)      Sols, gels and emulsions

b)       Rheology of food

c)      Colour, texture and flavor

d)      Concept of pH, viscosity

12.00
Unit IV: 
UNIT IV
  • Food Packaging:                                                                              

a)      Objectives and types of packaging

b)      Basic packaging material and their protective quality

c)      Effect of packaging on nutritive value of foods

d)     Advanced trends in food packing

e)     Food product labeling& Nutrition labeling  

12.00
Unit V: 
UNIT V
  1. Consumer research in product design
  2. Introduction to consumer research
  3. Means-End Chain (MEC) theory and practice
  4. Generation of new ideas in the early stages of the new product development process
  5. Development of new product concepts by the new product development team
  6. Testing product concepts in the later phases of the new product development process
  7. Selection of products for further development , problems met and lessons learnt

 

Essential Readings: 
  • Rheology & texture in Food Quality.  Deman, Voisey and Rasper, AVI Publishing Co. Wespot C.T. (1976)
  • Food Structure – Its creation and evaluation.  Blanshard, Hutton & Walters.  Butterworths, Lonodon (1989)
  • Physical Properties of Food (Jowitt, Esher, Kent, Rogues, Elssevier Applied Science, London & New York (1987)
  •  Food product development Mary D. Earle, Richard Earle, Richard L. Earle - 2001

 

References: 
  • Fundamentals of  Quality Control for Food Industry – 3rd Ed. Vol. 1, Kramer A & Twigg B.A AVI Publishing Co.. Westpot C.T
  • Principles of Sensory Evaluation of Foods.  Amerine, Pangborn and Roessler Academic Press New York (1965)
  • Developments in Food Analysis Techniques Vol. 2. Brannan J.G. Elsvier Applied Science Publisher London (1980)
  • Food Analysis – Theory & Practice 3rd Edition. Pomeranz & Clifton E. Meloan, CBS Publishers & Distributors (1996)
  • Guidelines for Sensory Analysis in Food Product Developemnt and Quality Control. Lyon, Francombe, Hasdell & Lawson.  Chapman & Hall New York (1992)
  • Quality Assurance of  Food : Ingredients Processing & Distribution : Foods & Nutrition Press, Westport C.T. (1988)

 

 

 

Academic Year: 
2018-2019
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