PRODUCT FORMULATION

Paper Code: 
FSQ 502
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

 

This course will enable the students to –

  1. Develop ability to use sensory evaluation as an analytical tool.
  2. Enable students to develop new food products.

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

FSQ 502

Product Formulation (Theory)

 

 

 

 

 

 

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

 

Class test

Semester end examinations

Quiz

Assignments

 

 

9.00
Unit I: 
UNIT I

Sensory assessment of Food Quality

  • Appearance of food- visual perception, color of foods
  • Odor and smell
  • Flavor
  • Texture
  • Taste

 

9.00
Unit II: 
UNIT II

Sensory Testing of foods

  • Threshold Tests
  • Difference Test
  • Ranking
  • Scoring
  • Hedonic Scale

Acceptance and preference tests

9.00
Unit III: 
UNIT III

Procedure of grading                                                                                              

  • Panel selection
  • Screening and training of judges
  • Requirement of sensory evaluation
  • Factors influencing sensory measurement

Consideration for testing sensory evaluation

  • Testing Area
  • Testing set up
  • Lighting
  • Testing schedule
  • Preparation of samples
  • Cooling & order of preparation
  • Choosing and traning of panelist                                                             

 

9.00
Unit IV: 
UNIT IV

Food Packaging                                                                           

  • Functions and Objectives
  • Basic packaging material and their protective quality,
  • Effect of packaging on nutritive value of foods.      
  • Packaging methods and performance
  • Packaging methods and controls
  • Food Packaging laws
  • Packaging Evaluation- packaging life theory& testing packaging materials           

 

9.00
Unit V: 
UNIT V

Shelf life Testing

  • Biochemical tests
  • Nutritional analysis
  • Organoleptic tests
  • Microbial Analysis

 

Essential Readings: 
  1. Principles of Sensory Evaluation of Foods.  Amerine, Pangborn and Roessler Academic Press New York (1965)
  2. Developments in Food Analysis Techniques  Vol. 2. Brannan J.G. Elsvier Applied Science Publisher London (1980)
  3. Guidelines for Sensory Analysis in Food Product Developemnt and Quality  Control. Lyon, Francombe, Hasdell & Lawson.  Chapman & Hall New York (1992)
  4. Quality Assurance of  Food : Ingredients Processing & Distribution : Foods & Nutrition Press, Westpot C.T. (1988)
  5. Deman, Voisey and Rasper,. Rheology  & texture in Food Quality.  AVI Publishing Co. Wespot C.T. (1976)
  6. Food Structure – Its creation and evaluation.  Blanshard, Hutton & Walters.  Butterworths, Lonodon (1989)
  7. Jowitt, Esher, Kent, Rogues, Elssevier, Physical Properties of Food. Applied Science, London & New York (1987)
  8. Food Packaging Sacharow and Griffir Avi. Publishing Co.
  9. Packaging for climatic Protection Carins, OswinPaine
  10. Food Science, Usha Chandra

 

 

 

 

 

 

Academic Year: 
2020-2021
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