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

1.    Sensory evaluation of various foods.
2.    Product Development