Course Objectives:
This course will enable the students to –
1. Understand the properties and characteristics of food components
2. Understand the Physico-chemical properties of foods
3. Understand the phases of product development
4. Understand the importance and tests used for Sensory evaluation
Course Outcomes (COs):
Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to – COFN39: Outline the concept of various aspects of food product development COFN40: Relate knowledge of various aspects of sensory characteristics to food products COFN41: Relate the physical, chemical and functional properties of food components to processing techniques COFN42: Apply knowledge of the physico-chemical properties of foods in cooking |
Approach in teaching: Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion
Learning activities for the students: Self learning assignments, Effective questions, presentations, Field trips
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Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/principles-food-science-theory-4
[2] http://www.jiwaji.edu/pdf/ecourse/pharmaceutical/nutraceutical.pdf
[3] https://www.eolss.net/sample-chapters/c03/E6-54-03-06.pdf
[4] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153292/pdf/toxins-02-02289.pdf
[5] https://homescience.iisuniv.ac.in/academic-year/2022-2023