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Home > FOOD MANUFACTURING PRACTICAL

FOOD MANUFACTURING PRACTICAL [1]

Paper Code: 
FSQ 603
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Develop new food products which are marketable and nutritionally and economically viable.
  2. Develop entrepreneurial abilities for small scale food industries.

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

FSQ 603

 Food Manufacturing (Practical)

 

 

 

 

 

 

The students will be able to –

 

CO67: Develop understanding related to traditional foods

CO68: Learn concept of product development and its application

CO69: Develop understanding about packaging and labeling and perform sensory evaluation

Approach in teaching:

Interactive Lectures, Discussion, Team teaching and learning activities

 

Learning activities for the students:

Self learning assignments, Effective discussion , Simulation, Report analysis and presentation, Giving tasks, Field practical related to

 

CA test, Semester end examinations, Viva, Group discussion and power point presentation

 

CONTENTS

 

  • Traditional foods- Status and need for revival in context of water minded non traditional foods, urbanization and such factors.
  • Product Development: Primary processing, Secondary Processing. Types of products eg. Quick cooking, fast foods, fabricated foods, convenience foods, ready to eat foods
  • Packaging and Labeling, Research and testing
  • Sensory evaluation

 

 

Essential Readings: 
  1. Association of food scientist and techonologist(India). Trends in Food science& Techonology. Proceedings of second international food science and techonology (IFCON-88 Feb,18-13(FTR) Mysore.
  2.  Ritson, C. Gofton L, Me Kenzie J. The food consumer . John Willey & sons New york 1986.
  3. Hayes G.D. Food engineering data hand book. Longman Scientific and technical New York 1987
  4.  Bemder , FE. , Kramer, A. , Kahan , G. System analysis for the food  industries AVI Publication .Co. Connecticut. 1976 

 

 

Academic Year: 
2020-2021 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-manufacturing-practical-1

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-manufacturing-practical-1
[2] https://homescience.iisuniv.ac.in/academic-year/2020-2021