This course will enable the students to –
Course Outcomes (COs):
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
The students will be able to –
CO170: Examine the need and stages of new product development CO171: Develop recipes for specific purposes such as nutrient enhancement, quality improvement, ingredient substitution etc. CO172: Evaluate the food attributes by using appropriate sensory evaluation test CO173: Develop the importance of sensitivity threshold test while selecting panellists |
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
REFERENCE JOURNALS:
E RESOURCES:
Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-product-development-and-sensory-evaluation-0
[2] https://slideplayer.com/slide/14503439/
[3] https://www.powershow.com/view4/48b6b7Njc5Y/Sensory_Evaluation_of_Food_powerpoint_ppt_presentation
[4] https://www.slideshare.net/nqcuong88/953eb444-d27047708a573805
[5] https://www.slideshare.net/natrajdurgannavar/sensory-evaluation-of-food
[6] https://homescience.iisuniv.ac.in/academic-year/2023-2024