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PRODUCT DEVELOPMENT
Paper Code:
HFN 143 C
Credits:
4
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
- To develop ability to use sensory evaluation an analytical tool
- To enable students to design new food products
12.00
Unit I:
UNIT I
Product Design
- Selection of Product
- Different phase of product designing
Product Evaluation
- Subjective-
- Fundamental rules of scoring and grading and conducting sensory evaluation.
- Type of test – difference test,
- Rating test, sensitivity tests
- Descriptive test
- Objective-
- Chemical Methods
- Physiochemical methods
- Physical, microscopic methods and techniques
12.00
Unit II:
UNIT II
- Shelf Life studies
- Organoleptic tests
- Nutritional analysis
- Microbial analysis
12.00
Unit III:
UNIT III
Hazard Analysis and Management
- Hygiene and Quality Management
- Food Hygiene principles
- Food Laws and Standards with recent amendments
- Quality control, risk management
- Physical and chemical characterization of quality parameters
12.00
Unit IV:
UNIT IV
Food Packaging:
- Objectives and Types of packaging
- Basic Packaging materials and their protective quality
- Effect of packaging on nutritive value of foods
- Advance trends in food packing
- Food product labelling and nutritional labelling
12.00
Unit V:
UNIT V
Product Development:
- Introduction to consumer research
- Generation of new ideas in early stages of Product Development
- Development of new product concepts
- Testing product concepts in later phases of the new product development process
- Process of patenting and marketing new product
Essential Readings:
- Food Structure- Its creation and Evaluation. Blanshard, Hutton & Walters. Butterworths, London (1989).
- Physical Properties of Food . Jowitt, Esher, Kent, Roughes. Elssevier Applied Science. London & NewYork (1987).
- Food Product Development. Mary D Earle 7 Richard Earle. 2001
- Sensory Evaluation of Food. Gisela Jellinek. Ellis Horwood Series in Food Science and Techonology. 1985.
References:
- Fundamentals of Quality Control for food Industry- 3rd Ed, Vol. 1, Kramer A& Twigg BA. AVI Publishing Co. Westpot CT
- Principles of Sensory Evaluation of Foods. Amerine, Pangborn and Roessler Academic Press. New York. 1965.
- Developments in food Analysis Techniques. Brannan JG. Vol 2. Elsvier Applied Science Publisher & Distributer. 1996.
- Quality Assurance of Food: Ingredients Processing & Distribution: Food and Nutrition Press, Westport CT. 1988.
Academic Year:
