Food Rheology & Sensory Evaluation (2171402)   Old Code : 161402

6
Credit
4 + 0 + 2
Lect + Tuto + Pract
Teaching Scheme
70 + 20 + 10
ESE + PA + ALA
Theory Marks
20 + 10 + 20
ESE + OEP + PA
Practical Marks
ESE - End Semester Examination, PA - Progress Assessment, ALA - Active Learning Assignments, OEP -Open Ended Problem


Prerequisite
Nil
Rationale
Food being bio material its property changes with time and quality deteriorate at different pace in the different environment. The study of this will help for maintain the quality for longer period and acceptable to the mass
Course Outcome
At the end of this module, the student will be able to:
1. Understand the effect of processing parameters on rheological properties and quality of the food
2. Develop process technology for the newer products
3. Able to conduct and design sensory evaluation study of food products