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FOOD PRODUCT DEVELOPMENT AND SENSORY EVALUATION (PRACTICAL) [1]

Paper Code: 
SHSC 411
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives (COs):

This course will enable the students to –

  1. Develop a professional approach towards the thematic designing for textiles and apparel
  2. Focuses on design details, creation of styles and rendering using the different media.

.Course  Outcomes (COs):

 


Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

SHSC411

 

 

 

 

 

Food Product Development & Sensory Evaluation

(Practical)

 

 

 

The students will be able to –

 

CO154: Examine the need and stages of new product development

CO155: Understand  how to develop and evaluate new food  products

CO156: Implement the  principles and tests used for sensory analysis of food

CO157 Identify the importance of sensitivity threshold test

 

Approach in teaching:

Lectures, Discussion, power point presentations,

 

Learning activities for the students:

Hand on experience of developing new product,

Prepared the samples for sensitivity threshold test and performed it

Class test, CA test, Semester end examinations, Quiz,

Contents:

 

  • 1. Sensory Evaluation
  •     a. Threshold tests using sweet and salty solutions (Sucrose, NaCl)
  •     b. Conducting the sensory evaluation test in the laboratory, using new products developed            in the laboratory and 5 point rating scale
  • 2. Product Development
  • Definition
  • Product life cycle
  • Factors affecting development of a new product
  • The process of new product development
  • Future trends
  • 3. Development of a new product
  • Fresh item
  • Non perishable
  • 4. Market Survey of various new products available in the market
  •  

 

Essential Readings: 
  • Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods.  Academic Press New York
  • Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  • Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
  • Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 1997.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.
  • Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

 

 

 

Academic Year: 
2020-2021 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-product-development-and-sensory-evaluation-practical-0

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-product-development-and-sensory-evaluation-practical-0
[2] https://homescience.iisuniv.ac.in/academic-year/2020-2021