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Food Manufacturing PRACTICAL [1]

Paper Code: 
FSQ-603
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
• 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
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
 
Academic Year: 
2015-2016 [2]

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Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-manufacturing-practical-4
[2] https://homescience.iisuniv.ac.in/academic-year/2015-2016