Course Details
Subject {L-T-P / C} : FP2574 : Food Product Technology Laboratory { 0-0-2 / 1}
Subject Nature : Practical
Syllabus
| Module 1 : |
Ingredients and sample preparation. Principles of Ready-to-serve, Ready-to-cook and Ready-to-eat food products, beverages, fruit juice, and canned food products. Processes and equipment for product development. Processing steps for Extruded snack products, Minimal Processed, Dried and Dehydrated foods. Quality evaluation of food products. |
Course Objective
| 1 . |
To learn various methods involved in new product development |
| 3 . |
To learn the processing steps involved in various processed food products |
Course Outcome
| 1 . |
Students will be familiar with the various steps involved in the production of processed food products. |
Essential Reading
| 1 . |
Y. H. Hui, Handbook of Food Products Manufacturing, John Wiley & Sons , Principles, Bakery, Beverages, Cereals, <br />Cheese, Confectionary, Fats, Fruits, <br />and Functional Foods |
| 2 . |
Catherine Side, Food Product Development Based on Experience, Iowa State Press |
Supplementary Reading
| 1 . |
Guillermo Hough, Sensory Shelf Life Estimation of Food Products, CRC Press |
Journal and Conferences
| 2 . |
Food Packaging and Shelf Life |
| 1 . |
Journal of Food Processing and Preservation |