•To develop new food products which are marketable and nutritionally and economically viable.
•To develop entrepreneurial abilities for small scale food industries
9.00
Unit I:
UNIT I
•Introduction to Unit operations
•Market And consumer research. Needs and types of foods- consumption pattern. Economic, psychological, anthropological and sociological dimensions of food consumption pattern
•Trends in social change and its role in diet pattern. Using social trends as framework in new product innovation
9.00
Unit II:
UNIT II
•Food situation in India and Outside. Tapping the unconventional post harvest losses and prospect for food processing for export
•Additives, preservatives, processing, formulation, standardization and large scale preparation.
9.00
Unit III:
UNIT III
•Chemical and physical properties of food shelf life studies and shelf life prediction sanitation and waste disposal
•Packaging- packaging, sutability and functions, development and management. Design and packaging graphics, labeling. Research and testing.
9.00
Unit IV:
UNIT IV
•Transportation. Types/ Mode, optimizing transportation, taking into account types of product, distance, storagefacilities etc
•Sensory Evaluation and product testing/ quality control objectives and subjective testing
9.00
Unit V:
UNIT-V
•Entrepreneurship, plant location, investment, financing of project
