Understanding of food product development knowledge among students
Application of experimental design techniques in product design, optimisation and product formulation.
Demonstration of techniques of sensory evaluation for food product development
"Design new products based on special dietary requirements, functionality,
convenience and improvisation of existing traditional Indian foods."
Evaluation and comprehension of scientific literature in food product development
Application of experimental design techniques in product design, optimisation and product formulation.
Demonstration of techniques of sensory evaluation for food product development
"Design new products based on special dietary requirements, functionality,
convenience and improvisation of existing traditional Indian foods."
Evaluation and comprehension of scientific literature in food product development
Catalogue Code: TH4170
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 3
No. of Hours: 45
Internal Marks: 90
External Marks : 60
Total Marks: 150
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406420222
Floating Credit: No
Audit Course: No
Course Needs: National