Coming soon
PRODUCT FORMULATION
Paper Code:
FSQ 333
Credits:
4
Contact Hours:
120.00
Max. Marks:
100.00
Objective:
Objectives:
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.
|
Course outcomes |
Learning and teaching strategies |
Assessment Strategies |
|
|
CO33:Examine the Physical and Chemical Adulterants in different foods CO34:Development of a new product CO35: Apply the principles of sensory science in product development CO36:Analyze sensory attributes of the developed food products. |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation
Learning activities for the students: Self-learning assignments, Effective questions, Simulation, Seminar presentation
|
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
• Physical and chemical tests to determine quality and detect adulterants in the following:
o milk and milk products,
o oils and fats,
o spices and condiments,
o food grains,
o flours,
o canned foods,
o fruits and vegetables
o baked foods
o 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:
