PRODUCT FORMULATION (PRACTICAL)

Paper Code: 
FSQ 333
Credits: 
04
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

  

 

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 (Project)
Essential Readings: 

TEXT Books:

  • 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: 

REFERENCE BOOKS:

  • 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: 
2023-2024
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