Product Development and Sensory Evaluation
|
S. No |
Topic |
Learning objectives |
Teaching guidelines |
Methodology |
Time |
| 1 | Sensory Evaluation of Foods:
|
describe the term sensory evaluation and its concept in detail
Explain different criteria’s for the performance of sensory evaluation test
Enumerate the term sensory test and explain different sensory test used to evaluate the food acceptability |
Introduction • History • Definition of sensory evaluation •terms related to sensory evaluation • objectives of sensory evaluation • human senses:- sight, smell, taste:- basic components of taste, sound, touch • Basic taste:- sweet, salty, sour, bitter, umami Requirement of sensory analysis Sensory evaluation panel :- introduction • criteria for panel selection • panelist preparation:- descriptive panel, consumer panel • other considerations Threshold tests for basic tastesImportance and application for product formulation, Subjective and objective sensory evaluation, Different types of sensory tests
Instrumental tests for sensory attributes – colour, texture and odour. |
Didactic lecture by power point presentation
Group Discussion
Practical performance of different food products using different sensory test |
25Hrs |
| 2 | Product Development
|
Understand the steps involved in new food product development Explain and apply the procedure and stages involved in food product development |
Introduction • definition • characterizing new product• customer and consumers • Designing new product :– introduction •new product development team • types • drawing forces •organizing for product development • phases of new product development Need for product development Stages of product developmentSuccess in product development Consumer research |
Didactic lecture by power point presentation
Demonstration |
15 hrs |
| 3 | Consumer Behaviour:- | Enumerate the term consumer and consumer decision making process
Explain the factors that influence the consumer behavior for products and its acceptance |
Introduction• definition of consumer • understanding consumer behavior • consumption process:- pre-consumption, consumption and post-consumption • consumer decision making process:- habitual, limited, extensive Factors influencing product acceptance and purchasing trends:- internal influence • social influence :- ritual • situational influence Concept of consumer involvement Market place changes in processed foods:- Introduction • application of marketing strategy:- segmentation, targeting, positioning
|
Role Play, Demonstration
Prepare different teaching aids- Projected and non- projected.
Didactic method |
15 hrs |
| 4 | Special Food Processing Technologies and Novel Food Ingredients | At the end of the unit students will be able to enumerate the term special food processing technologies and novel food ingredients | Membrane technology
Agglomeration |
Lecture Discussion, PowerPoint presentation, Exercises followed with discussion |
25hrs |
PRACTICAL
1. Sensory analysis: Different types of sensory tests for basic tastes and sensory attributes of products.
2. Project on different sensory techniques and responses utilizing prepared food products, analysis and presentation of sensory data.
3. Stepwise development of a new food product, standardization, acceptability studies and submission of project report.
4. Survey on types of convenience foods / consumer behavior / analysis of food labeling.
REFERENCE BOOKS:
- Sensory Evaluation of Food by Hildegarde Heymann , Harry T. Lawless
- Sensory Evaluation Techniques by Gail Vance Civille , B. Thomas Carr
- Food Science by B. Srilakshmi