Coming soon
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 –
• Develop ability to use sensory evaluation as an analytical tool.
• Enable students to develop new food products.
|
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
|
The students will be able to –
CO46: Outline the basic anatomy and physiology of the sensory organs used to evaluate food
CO47: Design sensory testing based on principles of sensory analysis
CO48: Conduct sensory testing using different types of methodologies
CO49: Analyze the shelf life of the food products |
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
Unit I:
UNIT I
• Product development
• Product life cycle
• Factors affecting development of new product
• Process of development
• Future trends
9.00
Unit II:
UNIT II
• Sensory assessment of Food Quality
• Appearance of food- visual perception, color of foods
• Odor and smell
• Flavor
• Texture
• Taste
• Reasons for testing food quality
• Panel selection
• Screening and training of judges
• Requirement of sensory evaluation
• Factors influencing sensory measurement
• Consideration for testing sensory evaluation (lights, room, sample preparation etc.)
• Sensory Testing of foods
9.00
Unit III:
UNIT III
• Sensory evaluation of food- subjective and objective
o Threshold Tests
o Difference Test
o Ranking
o Scoring
o Hedonic Scale
o Acceptance and preference tests
• Objective test- advantages, disadvantages, basic guidelines,
o Tests used- chemical methods, physico chemical, physical methods
9.00
Unit IV:
UNIT IV
• Shelf-life Testing
• Biochemical tests
• Nutritional analysis
• Organoleptic tests
• Microbial Analysis
9.00
Unit V:
UNIT V
• Computer aided nutrient analysis
• Computer aided product formulation
• IPR- Intellectual Property right- importance and significance
o Patent
o Copyright
o Trademark
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
Academic Year:
