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FOOD PRODUCT DEVELOPMENT AND SENSORY EVALUATION (PRACTICAL [1]

Paper Code: 
SHSC 411
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00

Sensory Evaluation

    a. Threshold tests using sweet and salty solutions (Sucrose, NaCl)

    b. Conducting the sensory evaluation test in the laboratory, using new products developed            in the laboratory and 5 point rating scale

2. Product Development

  • Definition
  • Product life cycle
  • Factors affecting development of a new product
  • The process of new product development
  • Future trends

3. Development of a new product

  • Fresh item
  • Non perishable

4. Market Survey of various new products available in the market

 

Academic Year: 
2018-2019 [2]

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

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-product-development-and-sensory-evaluation-practical
[2] https://homescience.iisuniv.ac.in/academic-year/2018-2019