Product Design

1. Selection of Product
2. Different phase of product designing

Product Evaluation

• Subjective-

1. Fundamental rules of scoring and grading and conducting sensory evaluation.
2. Type of test – difference test,
3. Rating test, sensitivity tests
4.  Descriptive test

• Objective-

1. Chemical Methods
2. Physiochemical methods
3. Physical, microscopic methods and techniques

·         Shelf Life studies

a)      Organoleptic tests

b)      Nutritional analysis

c)       Microbial analysis

Hazard Analysis and Management

1. Hygiene and Quality Management
2. Food Hygiene principles
3. Food Laws and Standards with recent amendments
4. Quality control, risk management
5. Physical and chemical characterization of quality parameters

Food Packaging:

1. Objectives and Types of packaging
2. Basic Packaging materials and their protective quality
3. Effect of packaging on nutritive value of foods
4. Advance trends in food packing
5. Food product labelling and nutritional labelling

Product Development:

1. Introduction to consumer research
2. Generation of new ideas in early stages of Product Development
3. Development of new product concepts
4. Testing product concepts in later phases of the new product development  process
5. Process of patenting and marketing new product