Pre requisite: Product Development Standardization, Organoleptic Evaluation.
Course Objectives
- To develop skills in product development
- To create awareness on the steps involved in costing and sales techniques
Course Outcomes:
CO1: Identify and categorize suitable foods for developing products, preparation of a new food product and Standardization of food products for large scale cooking
CO2: Gain knowledge on marketing techniques and launching the developed products
Skills: Develop Skills for new food product development and standardization
CO-PO Mapping:
|
PO1 |
PO2 |
PO3 |
PO4 |
PO5 |
PO6 |
PO7 |
PSO1 |
PSO2 |
PSO3 |
PSO4 |
|
|
CO1 |
2 |
3 |
1 |
1 |
3 |
– |
2 |
2 |
2 |
2 |
2 |
|
CO2 |
3 |
3 |
– |
– |
3 |
– |
2 |
1 |
2 |
2 |
2 |
Practical’s 45hrs
|
1. Recognition test for basic tastes |
|
2. Types of sensory evaluation, |
|
3. Exploring novel food processing technologies |
|
4. Cereal and pulse based product development |
|
5. Novel foods product development- jams, squash or syrups |
|
6. Novel foods product development- preserves, candies & toffees |
|
7. Novel foods product development- pickles, ketchup or sauce |
|
8. Novel foods product development -weaning foods and health foods |
|
9. Novel foods product development -instant foods, RTE or RTS |
|
10. Instrumental analysis -colour; viscosity |
|
11. Selection of product, preparation, standardization & quantity cooking |
|
12. Selection of packing material, labelling, cost evaluation and sale |
|
13. market and consumer survey |