Curriculum | Product Development and Sensory Evaluation | B. Sc. (Nutrition & Dietetics) | Third Year

Product Development and Sensory Evaluation

S. No


Learning objectives
(at the end of the session the students will be able to)

Teaching guidelines



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

  • Difference test
  • Overall difference test
  • Attribute difference teat
  • Analytical descriptive test
  • Affective test
  • Preference test

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

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
Role of sensory evaluation in consumer product acceptance

Didactic lecture by power point presentation




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

  • Segmentation:-  geographic, demographic, psychographic, behavioral
  • Targeting:- introduction • developing target market segment • evaluating
  • 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

  • reverse osmosis
  • ultra filtration

Air classification
Automation in food industries.

Lecture Discussion, PowerPoint presentation,
Exercises followed with discussion 


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.


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