This course will enable the students to –
Course Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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FSQ 502 |
Product Formulation (Theory)
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The students will be able to –
CO53: Describe the basic anatomy and physiology of the sensory organs used to evaluate food CO54: Explain the basic principles of sensory analysis. CO55: Demonstrate how to design and undertake sensory testing using different types of methodologies CO56: Explain the properties and uses of various packaging materials |
Approach in teaching: Lecture method Power Point presentation Discussions Tutorials
Learning activities for the students: Seminar Presentations Giving tasks Survey to collect various packaging materials
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Class test Semester end examinations Quiz Assignments
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Sensory assessment of Food Quality
Sensory Testing of foods
Acceptance and preference tests
Procedure of grading
Consideration for testing sensory evaluation
Food Packaging
Shelf life Testing