Course description

Domain Track: Food Processing

Food Processing involves the transformation of raw ingredients into consumable food products through various physical, chemical, and biological processes. This domain focuses on improving food safety, quality, shelf-life, and nutritional value while optimizing production efficiency. It covers technologies such as canning, freezing, drying, fermentation, and packaging. Food Processing plays a critical role in meeting the growing global demand for nutritious, affordable, and convenient food. It also emphasizes sustainability by reducing waste and improving energy consumption throughout the food production chain.

What will i learn?

• CO1: Identify and understand the working principle of rice, wheat, and corn, processing equipment: PO1, PO2, PO12
• CO2: Identify different types of millets and their milling process: PO1, PO3
• CO3: Prepare different value-added products from cereals and millet: PO3, PO9, PO11, PO12
• CO1: Apply appropriate processing methods to produce desired end products: PO1, PO2
• CO2: Ensure food safety and quality in legume and oilseed processing operations: PO1, PO2
• CO3: Develop innovative and sustainable approaches to legume and oilseed processing: PO1, PO3, PO5, PO12
• CO1: Understand the key concepts of processing and preservation of fruits and vegetables: PO1
• CO2: Able to prepare value-added products from fruits and vegetables: PO1, PO3, PO9
• CO3: Perform basic physicochemical analysis of raw and processed products from fruits and vegetables: PO1, PO5
• CO1: Understand the steps in new product development and current domains having scope of new product development: PO1, PO5, PO9, PO12
• CO2: Able to prepare innovative food products addressing the existing nutrition challenge: PO1, PO3, PO9
• CO3: Identify different packaging materials and know their properties and suitability for usage: PO1, PO5, PO12
• CO1: Adopt hygienic and sanitation practices during product preparation: PO10, PO11, PO12
• CO2: Understand and develop HACCP plans based on the standards and regulations: PO3, PO11, PO12