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)
Essential Readings:
Paine. Modern processing, packaging and distribution system. Blackie, Glasgow, 1987
Raphael and Olson. Package production management AVI publ. Co. Inc. Connecticut, 1976.
Food and packaging interaction. Hotchikess American Chemical Society
ISI publications
PFA Act,1954
Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.
References:
Graf E and Saguy SI. Food Product Development. From Concept to Market Place. CBS Publishers & Distributers. Firt Indian Edition. 1998.
Hayes. Food engineering data handbook. Longman scientific and technical, New York, 1987
Sacharow and Griffir. Food packaging. AVI publishing Co.
Briston and Neil. Packaging management. Gower press
