Product Formulation (Practical)

Paper Code: 
FSQ-333
Credits: 
4
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

 

This course will enable the students to:

  • Understand and know various aspects of  food product development including food science & technology, marketing and consumer research, finance and communication.
  • Develop products which meet consumer needs, and are nutritionally and commercially viable.
  • Recognize the potential for entrepreneurship through marketing.

 

·         Physical and chemical tests to determine quality and detect adulterants in the following:

    • milk and milk products,
    • oils and fats,
    • spices and condiments,
    • food grains,
    • flours,
    • canned foods,
    • fruits and vegetables
    • baked foods
    • beverages
  • Sensory evaluation of various foods.
  • Product Development (Project)

 

Essential Readings: 

 

·         Paine. Modern processing, packaging and distribution system. Blackie, Glasgow, 1987

·         Raphael and Olson. Package production management AVI publ. Co. Inc. Connecticut, 1976.

·         Food and packaging interaction. Hotchikess American Chemical Society

·         ISI publications

·         PFA Act,1954

·         Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.

 

References: 

 

·         Graf E and Saguy SI. Food Product Development. From Concept to Market Place. CBS Publishers & Distributers. Firt Indian Edition. 1998.

  • Hayes. Food engineering data handbook. Longman scientific and technical, New York, 1987
  • Sacharow and Griffir. Food packaging. AVI publishing Co.
  • Briston and Neil. Packaging management. Gower press

 

Academic Year: 
2014-2015
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