PRODUCT FORMULATION (THEORY)

Paper Code: 
FSQ 502
Credits: 
03
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: Outline the basic anatomy and physiology of the sensory organs used to evaluate food

 

CO54: Design sensory testing based on principles of sensory analysis

 

CO55: Conduct sensory testing using different types of methodologies

 

CO56: Analyse 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
  • Sensory assessment of Food Quality
  • Appearance of food- visual perception, color of foods
  • Odor and smell
  • Flavor
  • Texture
  • Taste

 

9.00

·     Sensory Testing of foods

·     Threshold Tests

·     Difference Test

·     Ranking

·     Scoring

·     Hedonic Scale

Acceptance and preference tests

9.00

·     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

·     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
  • Shelf life Testing
  • Biochemical tests
  • Nutritional analysis
  • Organoleptic tests
  • Microbial Analysis

 

 

Essential Readings: 

·     Principles of Sensory Evaluation of Foods.  Amerine, Pangborn and Roessler Academic Press New York (1965)

·     Developments in Food Analysis Techniques  Vol. 2. Brannan J.G. Elsvier Applied Science Publisher London (1980)

·     Guidelines for Sensory Analysis in Food Product Developemnt and Quality  Control. Lyon, Francombe, Hasdell & Lawson.  Chapman & Hall New York (1992)

·     Quality Assurance of  Food : Ingredients Processing & Distribution : Foods & Nutrition Press, Westpot C.T. (1988)

·     Deman, Voisey and Rasper,. Rheology  & texture in Food Quality.  AVI Publishing Co. Wespot C.T. (1976)

·     Food Structure – Its creation and evaluation.  Blanshard, Hutton & Walters.  Butterworths, Lonodon (1989)

·     Jowitt, Esher, Kent, Rogues, Elssevier, Physical Properties of Food. Applied Science, London & New York (1987)

·     Food Packaging Sacharow and Griffir Avi. Publishing Co.

·     Packaging for climatic Protection Carins, OswinPaine

·     Food Science, Usha Chandra

Academic Year: 
2021-2022
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