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Home > FOOD PRODUCT DEVELOPMENT AND SENSORY EVALUATION - PRACTICAL

FOOD PRODUCT DEVELOPMENT AND SENSORY EVALUATION - PRACTICAL [1]

Paper Code: 
25SHSC511B
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  1. Develop a professional approach towards the thematic designing for textiles and apparel
  2. Focuses on design details, creation of styles and rendering using the different media.

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

Title

25SHSC511B

Food Product Development and Sensory Evaluation –Practical (Practical)

CO191: Demonstrate mastery of sensory evaluation processes in the laboratory, utilizing methodologies for conducting threshold tests with sweet and salty solutions and assessment of new laboratory-developed products, employing a 5-point rating scale.

CO192:Analyze the multifaceted factors influencing the development of new products, incorporating insights into the product life cycle and emerging trends in product development.

CO193:Compile comprehensive practical records for product development and cultivate verbal communication skills to converse

effectively with examiners

CO194: Contribute effectively in course-specific interaction

Approach in teaching:

Interactive Lectures, Discussion,

Learning activities for the students:

Self-learning assignments, Case studies on preparation of diet plans for a given situation

 

 

 

Class test, Semester end examinations, Individual and group projects

 

Unit I: 
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: 

1. Srilakshmi. (2017). B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi .

2. 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:

  • Journal of Food Science and Technology
  • Journal of Food Engineering
  • Journal of Food Science
  • Journal of Food Processing and Technology

E RESOURCES:

Academic Year: 
2025-2026 [6]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-product-development-and-sensory-evaluation-practical-4

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-product-development-and-sensory-evaluation-practical-4
[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/2025-2026