COURSE LAYOUT
Week 1 : Basic principles and methods of food processing and preservation. EmergingTechnologies in food processing. Food additives and preservatives.
Week 2 : Food lawsand standards. Effect of processing on acceptability and nutritive value offood.
Week 3 : Physico-chemical properties and structure of milk and milk constituents.
Week 4 : Chemical and microbial spoilage of milk and milk products; Fluid milkProcessing, packaging and distribution.
Week 5 : Common dairy processes creamseparation (standardization),pasteurization, sterilization andHomogenization.
Week 6 : Process technology for manufacture of evaporated milk, condensedmilk, dried milk, malted milk, infant and baby foods, ice-cream, cheese, butter,fermented milk and indigenous dairy products.
Week 7 : Methods and procedures forsampling and testing of milk and milk products. Laws and standards for milk andmilk products.
Week 8 : Technological processes for industrially manufactured foods of commercial importance, from plant and animal origin.
Week 9 : Cereals, vegetables,fruits, meats, poultry and egg products; Bakery, pasta and confectionaryproducts, ready to eat foods, fermented foods, alcoholic and non- alcoholicBeverages, tea, coffee and cocoa, fabricated foods.
Week 10 : Packaging materials;Characteristics, properties and their design. Packaging requirement forDifferent processed and unprocessed foods.
Week 11 : Working Principles of various typeof fillers : form-fill- seal machine.
Week 12 : Gas packaging and modified atmospherePackage design. Shelf life prediction of foods in packages. Quality control inFood packaging. Product safety and packaging regulations.
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