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.