PRODUCT FORMULATION

Paper Code: 
25FSQ-331
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  • To understand the need and stages of food product development
  • To develop skills to assess the sensory quality of foods
  • To understand the right kind of packaging for different foods

 

Course Outcomes: 

Course

Course outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

Title

 

25FSQ331

 

 

PRODUCT FORMULATION

(THEORY)

 

 

CO33: Implement the  principles and tests used for sensory analysis of food

CO34: Examine the need and Understand the concept to develop new food  products.

CO35:Develop entrepreneurial abilities.

CO36: Develop the concept of use of food packaging material.

CO37:Relate the importance of shelf life studies to food spoilage

CO38:Contribute effectively in course-specific interaction

 

Approach in teaching:

Lecture method

Power point presentation  Discussions

Tutorials

 

Learning activities for the students:

Self learning assignments

Effective questions

Seminar presentation

Giving tasks

and presentation, Giving tasks,

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects
   
   
   

 

12.00
Unit I: 
Quality evaluation of food
  • Subjective methods
  • Objective methods

 

12.00
Unit II: 
Scoring and Grading
  • Fundamental rules for scoring and grading                                            

Procedure of grading                                                                                        

  1. Panel selection
  2. Screening and training of judges
  3. Requirement of sensory evaluation
  4. Factors influencing sensory measurement
  • Ranking, scoring and Hedonic scale                                                                   

 

 

12.00
Unit III: 
• Entrepreneurship, plant location, investment, financing of project
  • Entrepreneurship, plant location, investment, financing of project     

 

 

12.00
Unit IV: 
Food Packaging

Ø  Objectives:,

Ø  Basic packaging material and their protective quality

Effect of packaging on nutritive value of foods.

12.00
Unit V: 
Shelf life studies
  • Biochemical tests
  • Nutritional analysis
  • Organoleptic tests
  • Microbial Analysis

 

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

 

 

References: 

Rheology & texture in Food Quality. Deman, Voisey and Rasper, AVI Publishing Co. Wespot C.T. (1976)

2. Food Structure – Its creation and evaluation. Blanshard, Hutton & Walters. Butterworths, London (1989)

3. Physical Properties of Food (Jowitt, Esher, Kent, Rogues, Elssevier Applied Science, London & New York

(1987)

 

E- CONTENT

• 1533293651Q-I.pdf (inflibnet.ac.in)

• Subjective evaluation of food sensory evaluation | PPT (slideshare.net)

• (139) Subjective Evaluation of Food Quality - YouTube

 

Academic Year: 
2025-2026
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