PRODUCT DEVELOPMENT AND SENSORY EVALUATION (PRACTICAL)

Paper Code: 
SHSC 411
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Contents:

 

1. Sensory Evaluation

    a. Threshold tests using sweet and salty solutions (Sucrose, NaCl)

    b. Conducting the sensory evaluation test in the laboratory, using new products developed            in the laboratory and 5 point rating scale

2. Product Development

  • Definition
  • Product life cycle
  • Factors affecting development of a new product
  • The process of new product development
  • Future trends

3. Development of a new product

  • Fresh item
  • Non perishable

4. Market Survey of various new products available in the market

 

References: 
  1. Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods.  Academic Press New York
  2. Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  3. Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
  4. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  5. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
  6. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

Academic Year: 
2016-2017
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