FOOD PRODUCT DEVELOPMENT AND SENSORY EVALUATION

Paper Code:

SHSC 411

Credits:

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

This course will enable the students to –

Develop a professional approach towards the thematic designing for textiles and apparel
Focuses on design details, creation of styles and rendering using the different media.

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

Sensory Evaluation
Threshold tests using sweet and salty solutions (Sucrose, NaCl)
Conducting the sensory evaluation test in the laboratory, using new products developed in the laboratory and 5 point rating scale
Product Development
- Definition
- Product life cycle
- Factors affecting development of a new product
- The process of new product development
- Future trends
- Development of a new product
- Fresh item
- Non perishable
- Market Survey of various new products available in the market

Essential Readings:

Srilakshmi. (2017). B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, .
Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Bangalore 1990.

References:

Amerine, Pangborn and Roessler (1965) Principles of Sensory Evaluation of Foods. Academic Press New York
Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.
Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.

REFERENCE JOURNALS:

E RESOURCES:

Academic Year:

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