Product Formulation (Practical)

Paper Code: 
FSQ 503
Credits: 
2
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.

 

 

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

 

  1. Sensory evaluation of various foods.
  2. Product Development

 

 

 

References: 
  1. Paine. Modern processing, packaging and distribution system. Blackie, Glasgow, 1987
  2. Raphael and Olson. Package production management AVI publ. Co. Inc. Connecticut, 1976.
  3. Food and packaging interaction. Hotchikess American Chemical Society
  4. ISI publications
  5. PFA Act,1954
  6. Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.
  7. Hayes. Food engineering data handbook. Longman scientific and technical, New York, 1987
  8. Sacharow and Griffir. Food packaging. AVI publishing Co.
  9. Briston and Neil. Packaging management. Gower press

 

 

 

 

 

 

 

 

Academic Year: 
2018-2019
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