| Course Name | Food Product Development and Marketing |
| Course Code | 25FSN301 |
| Semester | 5 |
| Credits | 4 |
| Campus |
Food consumption pattern 10hrs.
Definition, Elements. Food Insecurity, Factors contributing to Food insecurity, Trends in Food Consumption pattern, Factors affecting – Economical, Psychological and Sociological Dimensions of Food Consumption patterns.
Introduction to Food Product Development 13hrs.
Principles and Purpose of New Product Development, Strategies and Types of product development, Stages of product development, Factors influencing, Recent trends and challenges, Design of experiments and Specifications.
Development of Convenience Foods 13hrs.
Traditional Foods, Weaning Foods, Convenience Foods- RTE, RTS, Extruded foods, IMF Foods, Special Products, Health foods, Nutritional Supplements, Functional Foods, Nutraceuticals and Designer Foods, Sports Foods, Foods for Defense Services, Space foods, flight foods.
Testing, Evaluation and Packaging of Products 12hrs.
Standardization, Portion size, Portion Control, Quantity Cooking, ShelfLife Evaluation- Sensory and Microbial Testing of Processed Foods, Nutrient Analysis. Suitable Packaging Materials for Different Foods, SWOT Analysis, labelling information and designing, misbranded foods and loss.
Financial Management and Marketing of Food Products 12hrs.
Government and Non government organisations (Training and Finance) for Entrepreneurship Development. Financial Institutions (Central and State Government) banks/Funding
Agencies, Financial Accounting Procedures, Book keeping, Market Research, Marketing Strategies, digital marketing, Cost Calculation, Advertising Methods, Product sales, Product License, Legal specifications, Consumer Behavior and Food Acceptance, data sciences.
Related Practical Experience
Industrial Visit
Financial Management and Marketing of Food Products 12hrs.
Government and Non government organisations (Training and Finance) for Entrepreneurship Development. Financial Institutions (Central and State Government) banks/Funding
Agencies, Financial Accounting Procedures, Book keeping, Market Research, Marketing Strategies, digital marketing, Cost Calculation, Advertising Methods, Product sales, Product License, Legal specifications, Consumer Behavior and Food Acceptance, data sciences.
Related Practical Experience
Industrial Visit
Pre requisite: Product development, consumer view on food products, product testing, sensory evaluation
Course Objectives:
Course Outcomes:
CO1: Learn the trends and dimensions in food consumption pattern
CO2: Understand and apply the principles in food product development and design. CO3: Gain understanding in the development of convenience foods
CO4: Gain knowledge on different steps involved in food testing, evaluation and packaging CO5: Develop entrepreneurship skills and to plan financial and marketing strategies
Skills:
CO-PO Mappings
|
PO1 |
PO2 |
PO3 |
PO4 |
PO5 |
PO6 |
PO7 |
PSO1 |
PSO2 |
PSO3 |
PSO4 |
|
|
CO1 |
1 |
2 |
1 |
– |
1 |
– |
2 |
1 |
1 |
2 |
– |
|
CO2 |
1 |
2 |
1 |
– |
1 |
– |
2 |
1 |
1 |
2 |
– |
|
CO3 |
1 |
2 |
1 |
– |
1 |
– |
2 |
1 |
1 |
2 |
– |
|
CO4 |
1 |
2 |
1 |
– |
1 |
– |
2 |
1 |
1 |
2 |
– |
|
CO5 |
1 |
2 |
1 |
– |
1 |
– |
2 |
1 |
1 |
2 |
– |
Evaluation Pattern
|
Assessment |
Internal |
External |
|
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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