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PRODUCT FORMULATION (PRACTICAL)
Paper Code:
FSQ 503
Credits:
02
Contact Hours:
60.00
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.
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CO50: Select techniques that can be used to monitor quality of raw ingredients CO51: Organize appropriate sensory evaluation tests for the measurement and assessment of sensory differences CO52: Analyse sensory data and draw appropriate conclusions
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Approach in teaching: Practical on assessment of quality parameters of new products Demonstration Visit to processing units
Learning activities for the students: Participation in Competitions Product development |
Class test Semester end examinations Quiz Assignments
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CONTENTS
• 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
Essential Readings:
1. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015.
2. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 2007
3. Sharma A, Food product development, CBS PUBLISHERS AND DISTRIBUTORS PVT LTD, 2020
4. Fuller G.W., New food product development: From Concept to marketplace, CRC Press, 2011
5. Jim Smith, Edward Charter, Functional Food Product Development,Willey online books, 2010.
Academic Year:
