Course

Unit 1

Theory

Hours: 5

1. Basic principles of food product development: Sensory properties of food and their role in product development. Evaluation of food: Objective and subjective methods, selection and training of judges, Development of score cards and analysis of data.

2. Concept of New Food Product Development – General classes of New Food Products, Reasons for new food product, Stages of new product development and New Food product life cycle

Unit 2

Theory

Hours: 5

1. Consumer Surveys, Idea Generation, Sources, Screening, Translation of idea to product prototype, Product testing, Consumer research evaluation: development of schedule and data analysis.

2. Market testing, Pre Commercialization, and Product launch

Unit 3

Theory

Hours: 5

1. Packaging materials and labeling Food safety and quality control issues in product development, food quality regulations and standards, quality control and HACCP

2. Product formulation and development for general and therapeutic use, functional foods and Nutraceuticals

Innovation in Food Product & Development (Practical-45; 90hr )

1. Sensory evaluation: Selection and Training of judges- Determination of Sensitivity Thresholds

2. Methods: Difference Test- Paired comparison- Duo-trio, Triangle test – preparation of score card and conduction of test 

3. Numerical scoring, Composite scoring and Dilution tests- preparation of score card and conduction of test 

4. Hedonic rating and Flavor Profile test – preparation of score card and conduction of test

5. Methods of Quantitative Descriptive Analysis – preparation of score card and conduction of test

6-10. Objective evaluation of Food – Physical, chemical and microbiological parameter analysis

10-15. Selection of Product categories, Idea generation and selection of Ingredients, Preparation of flow chart and ingredient preparation.

16-17. Innovative Product formulation and standardization – High Protein products 18-19. Innovative Product formulation and standardization – Low calorie Products

20-22. Innovative Product formulation and standardization – Bakery products with high fibre and low glycemic index

23-26. Innovative Product formulation and standardization – Food products with hypocholesterolemic property

27-30. Innovative Product formulation and standardization – Food products with antioxidant property

31-34. Innovative Product formulation and standardization – Food Product with HDL for Heart health

35-37. Innovative Product formulation and standardization – Food products with immunity boosting ingredients

38-40. Innovative Product formulation and standardization – Food products with low sodium

41-43. Innovative Product formulation and standardization – Food products with nutraceuticals- Food products for diabetics and obese

44-45. Packaging and sale of products, presentation of developed food products, Video shooting of product preparation

Course Description

It is a first basic course giving an insight into various aspects of Innovation, Food Ingredients and Food Formulation.

1. To make a student understand concepts of Product Development – converting an Idea into a product and a plan to commercialize it
2. To make a student understand concepts of Product Development , Quality control and Marketing the new product

1. Altschul A., M. (1993). Low calorie foods. Marcel Dekker.

2. Goldberg, I. (1994). Functional foods: Designer foods, Pharma Foods, Neutraceuticals. Springer.

3. Matz, S.A. (2004). Formulating and processing of dietetic foods. CHIPS Publ.

4. Kalia, M. and Sood, S. (2010). Food preservation and processing. Revised edition, Kalyani Publishers, New Delhi.

5. Srilakshmi, B. (2010). Food science (Fifth ed.) New Age International Pvt. Limited, Pub., New Delhi.

   6. Gordon, W.F. (2011). New food product development: From concept to market place (third edition). CPR, Press