Unit I
Introduction to Food Evaluation Quality 7hrs.
Definition, Objectives and Need for Evaluation of Food Quality
Factors Affecting the Evaluation of Food Quality – Psychological and Physiological
| Course Name | Food Product Evaluation |
| Course Code | 25FSN313 |
| Semester | 6 |
| Credits | 2 |
| Campus |
Introduction to Food Evaluation Quality 7hrs.
Definition, Objectives and Need for Evaluation of Food Quality
Factors Affecting the Evaluation of Food Quality – Psychological and Physiological
Methods of Evaluation of Food Quality – Subjective Methods 8hrs. Sensory Characteristics of Food – Appearance, Colour, Flavour, Taste, Texture and Consistency, Conducting Sensory Tests – Training Panel Members, Testing Laboratory – Preparation of Samples, Techniques of Smelling and Tasting, Testing time, Reasons for Testing Food Quality
Tasting procedures- Chewing, nibbling, slurping, mouth rinsing
Organoleptic Evaluation- Flavour, Colour, Clarity, Viscosity, texture, smelling procedures
Sensory Tests used for Food Evaluation 8hrs.
Types of Tests, Difference Tests, Rating Tests, Sensitivity Tests, Descriptive Tests, Interpretation of scores, Application of softwares in interpreting scores
Threshold tests- Absolute, Recognition, Differential, Terminal
Discrimination tests- paired comparison, duo trio difference, triangular difference, single sample test, two alternative forced choice test
Descriptive tests- Simple descriptive, Descriptive with rating, Flavour profile, Dilution profile technique
Methods of Evaluation of Food Quality – Objective Methods 7hrs.
Basic Guidelines, Advantages and Disadvantages, Tests Used, Chemical, Nutritional Analysis & Evaluation (Labelling infromation) Physio-chemical, Microscopic, Physical Method- grading, Instruments used for Evaluation.
Pre requisite: Basic knowledge on food product evaluation
Course Objectives:
Course Outcomes:
CO1: Gain knowledge on the importance of evaluation of food quality
CO2: Interpret the evaluation techniques and tests used in analyzing food quality CO3: Identify the sensory characteristics of different foods
CO4: Understand the physical, chemical and microscopic methods used in the evaluation of food quality
Skills: Develop skills in food product development and evaluation
CO-PO Mappings
|
PO1 |
PO2 |
PO3 |
PO4 |
PO5 |
PO6 |
PO7 |
PSO1 |
PSO2 |
PSO3 |
PSO4 |
|
|
CO1 |
1 |
3 |
– |
1 |
– |
– |
1 |
1 |
– |
3 |
1 |
|
CO2 |
1 |
3 |
– |
1 |
– |
– |
1 |
1 |
– |
3 |
1 |
|
CO3 |
1 |
3 |
– |
1 |
– |
– |
1 |
1 |
– |
3 |
1 |
|
CO4 |
1 |
3 |
– |
1 |
– |
– |
1 |
1 |
– |
3 |
1 |
|
Assessment |
Internal |
External Semester |
|
Periodical 1 &Periodical 2/Mid term |
30 |
|
|
*Continuous Assessment (CA) |
20 |
|
|
End Semester |
50 |
*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar
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