FT 3408 SKILLS FOR FOOD PRODUCT DESIGN AND DEVELOPMENT SYLLABUS | ANNA UNIVERSITY B.TECH FOOD TECHNOLOGY 7TH SEM SYLLABUS REGULATION 2008 2011 2012-2013 BELOW IS THE ANNA UNIVERSITY SEVENTH SEMESTER B.TECH FOOD TECHNOLOGY DEPARTMENT SYLLABUS, TEXTBOOKS, REFERENCE BOOKS,EXAM PORTIONS,QUESTION BANK,CLASS NOTES, IMPORTANT 2 MARKS, 8 MARKS, 16 MARKS TOPICS. IT IS APPLICABLE FOR ALL STUDENTS ADMITTED IN THE YEAR 2011 2012-2013 (ANNA UNIVERSITY CHENNAI,TRICHY,MADURAI,TIRUNELVELI,COIMBATORE), 2008 REGULATION OF ANNA UNIVERSITY CHENNAI AND STUDENTS ADMITTED IN ANNA UNIVERSITY CHENNAI DURING 2009
FT 3408 SKILLS FOR FOOD PRODUCT DESIGN AND DEVELOPMENT L T P C
0 0 4 2
OVERVIEW (THEORY) 5
Organization and assignment of team, Definition of roles; Product Concepts; factors to
consider; concept methodology; consumer testing; Product attributes; Concept testing
approaches; Development of product specifications: Prototype development; role of
ingredients and processing in defining attributes; scale up; Process flow sheet development;
factors to consider in process development; process optimization; Factors to consider
beyond formulation and processing - shelf life requirements; product performance testing;
market positioning, Packaging and labeling, costing; Marketing: developing test market
strategies
3. GROUP PROJECTS TO DEVELOP FOOD PRODUCTS AT LABORATORY SCALE
(PRACTICAL) 40
Project Identification: Products/Processes Review, Project Feasibility, Design and Product
Specification
Project Planning: Identifying Objectives, Identifying Tools/Methods, Use of
Information/Communication Technology
Project Execution: Product Trials and Standardization, Product Quality Profiling – Sensory,
Microbial, Nutrient, Shelf Life, Costing, Packaging and Labeling, Product Scale up feasibility
Project Presentation: Documentation and Report, Viva Voce
TOTAL : 45 PERIODS
TEXTBOOKS
1. Brody, Aaron L. and John B. Lord. “ Developing New Food Products for a Changing
Marketplace”. 2nd Edition, CRC Press, 2008.
2. Side, Catherine. “Food Product Development : Based on Experience”. IOWA State
Press, 2002.
3. MacFie, Hal. “Consumer-Led Food Product Development”. CRC Press, 2007.
REFERENCES
1. Fuller, G. W. “New Food Product Development from Concept to Marketplace”. CRC
Press, 1994.
2. Lyon, D. H. “Guidelines for Sensory Analysis in Food Product Development and Quality
Control”. Chapman and Hall, 1992.
3. Robinson, J., H. Roberts, E. Barnard, and T. Shepard. “Design and Make It Food
Technology”. Nelson Thomes, 2001.
4. Gould, W. A.” Research and Development Guidelines for the Food Industry”.
Woodhead, 1991.
FT 3408 SKILLS FOR FOOD PRODUCT DESIGN AND DEVELOPMENT L T P C
0 0 4 2
OVERVIEW (THEORY) 5
Organization and assignment of team, Definition of roles; Product Concepts; factors to
consider; concept methodology; consumer testing; Product attributes; Concept testing
approaches; Development of product specifications: Prototype development; role of
ingredients and processing in defining attributes; scale up; Process flow sheet development;
factors to consider in process development; process optimization; Factors to consider
beyond formulation and processing - shelf life requirements; product performance testing;
market positioning, Packaging and labeling, costing; Marketing: developing test market
strategies
3. GROUP PROJECTS TO DEVELOP FOOD PRODUCTS AT LABORATORY SCALE
(PRACTICAL) 40
Project Identification: Products/Processes Review, Project Feasibility, Design and Product
Specification
Project Planning: Identifying Objectives, Identifying Tools/Methods, Use of
Information/Communication Technology
Project Execution: Product Trials and Standardization, Product Quality Profiling – Sensory,
Microbial, Nutrient, Shelf Life, Costing, Packaging and Labeling, Product Scale up feasibility
Project Presentation: Documentation and Report, Viva Voce
TOTAL : 45 PERIODS
TEXTBOOKS
1. Brody, Aaron L. and John B. Lord. “ Developing New Food Products for a Changing
Marketplace”. 2nd Edition, CRC Press, 2008.
2. Side, Catherine. “Food Product Development : Based on Experience”. IOWA State
Press, 2002.
3. MacFie, Hal. “Consumer-Led Food Product Development”. CRC Press, 2007.
REFERENCES
1. Fuller, G. W. “New Food Product Development from Concept to Marketplace”. CRC
Press, 1994.
2. Lyon, D. H. “Guidelines for Sensory Analysis in Food Product Development and Quality
Control”. Chapman and Hall, 1992.
3. Robinson, J., H. Roberts, E. Barnard, and T. Shepard. “Design and Make It Food
Technology”. Nelson Thomes, 2001.
4. Gould, W. A.” Research and Development Guidelines for the Food Industry”.
Woodhead, 1991.
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