1.To be able to demonstrate knowledge of core concepts of food product development,
Complexities/intricacies governing the development of food product.
2. To apply experimental design techniques in product design, optimization's and product
formulation in the form of standardized recipes, standard yields and purchase specifications from raw materials.
3. To appreciate and illustrate techniques involved in sensory sciences relevant to food
product development.
4.based on special dietary requirements, functionality, convenience and improvisation of
existing traditional Indian foods.
5. To evaluate relevant scientific literature in food product development and
consumer studies to demonstrate comprehension of its scope and relevance in food
based operations.
Complexities/intricacies governing the development of food product.
2. To apply experimental design techniques in product design, optimization's and product
formulation in the form of standardized recipes, standard yields and purchase specifications from raw materials.
3. To appreciate and illustrate techniques involved in sensory sciences relevant to food
product development.
4.based on special dietary requirements, functionality, convenience and improvisation of
existing traditional Indian foods.
5. To evaluate relevant scientific literature in food product development and
consumer studies to demonstrate comprehension of its scope and relevance in food
based operations.
Catalogue Code: TH4170
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Course Code: 212420103
Floating Credit: No
Audit Course: No