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

• Sensory evaluation of various foods.
• Product Development (Project)