PRODUCT FORMULATION (THEORY)

Paper Code: 
FSQ 331
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Objectives:

  • To develop ability to use sensory evaluation as an analytical tool
  • To make students aware of food packaging functions
  • To enable students to develop new food products and entrepreneurial abilities

Course Outcomes

Learning and teaching strategies

Assessment Strategies

 
 

CO25: Implement the  principles and tests used for sensory analysis of food

CO26: Examine the need and Understand the concept to develop new food  products.

CO27:Develop entrepreneurial abilities.

CO28: Develop the concept of use of food packaging material.

CO29: Relate the importance of shelf life studies to food spoilage

Approach in teaching:

Lecture method

Power point presentation  Discussions

Tutorials

 

Learning activities for the students:

Self learning assignments

Effective questions

Seminar presentation

Giving tasks

 

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  
 

 

9.00
Unit I: 
UNIT I
  • Quality evaluation of food –                                                        
    • Subjective methods
    • Objective methods

 

9.00
Unit II: 
Unit II
  • Fundamental rules for scoring and grading                              

Procedure of grading                                                                   

  1. Panel selection
  2. Screening and training of judges
  3. Requirement of sensory evaluation
  4. Factors influencing sensory measurement
  • Ranking, scoring and Hedonic scale                                                

 

 

 

9.00
Unit III: 
Unit III
  • Entrepreneurship, plant location, investment, financing of project   

 

 

9.00
Unit IV: 
Unit IV
  • Food Packaging:                                                               
  • Objectives:,
  • Basic packaging material and their protective quality
  • Effect of packaging on nutritive value of foods.                                                                      

 

9.00
Unit V: 
Unit V
  • Shelf life studies
  • Biochemical tests
  • Nutritional analysis
  • Organoleptic tests
  • Microbial Analysis

 

Essential Readings: 

TEXT Books:

  1. Fundamentals of  Quality Control for Food Industry – 3rd Ed. Vol. 1, Kramer A & Twigg B.A AVI Publishing Co.. Westpot C.T
  2. Principles of Sensory Evaluation of Foods.  Amerine, Pangborn and Roessler Academic Press New York (1965)
  3. Developments in Food Analysis Techniques  Vol. 2. Brannan J.G. Elsvier Applied Science Publisher London (1980)
  4. Food Analysis – Theory & Practice 3rd Edition. Pomeranz & Clifton E. Meloan, CBS Publishers & Distributors (1996)
  5. Guidelines for Sensory Analysis in Food Product Developemnt and Quality  Control. Lyon, Francombe, Hasdell & Lawson.  Chapman & Hall New York (1992)
  6. Quality Assurance of  Food : Ingredients Processing & Distribution : Foods & Nutrition Press, Westpot C.T. (1988)

 

 

References: 

REFERENCE BOOKS:

  1. Rheology  & texture in Food Quality.  Deman, Voisey and Rasper, AVI Publishing Co. Wespot C.T. (1976)
  2. Food Structure – Its creation and evaluation.  Blanshard, Hutton & Walters.  Butterworths, Lonodon (1989)
  3. Physical Properties of Food (Jowitt, Esher, Kent, Rogues, Elssevier Applied Science, London & New York (1987)

 

Academic Year: 
2023-2024
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