UNIVERSITY OF SARGODHA

COURSE OUTLINE                                                                            

Course Title: Confectionery and Snack Food   

Course Code: FST 405

Credit Hours: 2(2-0)

Instructor: Ammara Ainee

Email: [email protected]

DESCRIPTION AND OBJECTIVES

The aim of the course is to provide the knowledge on confectionery and snack foods. This course will provide the information about significance of confectionery and snack food as well as give an overview of confectionery industry in Pakistan. Students will learn about the classification and manufacturing process of different confectionery and snack food items with specifications. The course will also provide knowledge about packaging and quality of confectionery and snack foods.

INTENDED LEARNING OUTCOMES

Knowledge about significance and healthy aspects of confectionery and snack food in our daily life. Students will know the status of confectionery and snack foods industries in Pakistan. Knowledge about the manufacturing of various sugar confections, bakers confections and snack foods. Students will also learn about the importance of packaging and quality maintenance of confectionery and snack foods.

COURSE CONTENTS

Significance, Classification, industries in Pakistan. Sugar confectionery: ingredients and manufacturing high boiled sweets, caramel, toffee, fudge, gums. Sugar free confectionery: need, ingredients, manufacture. Chewing gum technology. Chocolate confectionery. Snack foods: history, status, manufacture - potato, nuts, cereal, meat and fish based. Puffed and baked snacks. Seasonings: ingredients, formulations, applications. Quality control. Packaging.

READINGS

1. Booth, G.R. 2012. Snack Food. Springer Science & Business Media, Van Nostrand Reinhold. New York.
2. Panda, H. 2009. The complete technology on snack foods. National Institute of Industrial Research, New Delhi, India
3. Lusas, W and Rooney, LW. 2001. Snack food processing. Technomic Pub. Co., Lancaster, UK
4. Edwards, WP. 2000. The science of sugar confectionery. Royal Society of Chemistry, Thomas Graham House, Science Park, Cambridge, UK
5. Jackson, E.B. 1995. Sugar confectionary manufactures. Blackie Academic & Professional, Glassgow, UK.

RESEARCH PROJECT /PRACTICALS /LABS /ASSIGNMENTS

Assignment and presentation will be assigned to the students on different confectionery and snack foods.

  ASSESSMENT CRITERIA

Sessional: 20

Mid exam: 30

Final exam: 50