Food Science and Processing Technology

This program provides a comprehensive introduction to food processing principles and industrial food production practices. The syllabus covers physical, chemical, and microbiological aspects of food, along with major food processing methods such as thermal processing, freezing, drying, fermentation, irradiation, and novel preservation technologies.

Students learn food preservation techniques, shelf-life enhancement, packaging materials, and post-harvest handling. The course includes detailed modules on food quality control, food safety standards, and quality assurance systems, including HACCP, GMP, ISO, and FSSAI guidelines.

Industrial practices covered include processing of cereals, dairy, meat, fruits, vegetables, beverages, and ready-to-eat products. The program also introduces food additives, sensory evaluation, contamination control, and regulatory compliance.

Practical learning is reinforced through assignments, case studies, and assessments, helping students understand real-world food industry workflows.

Eligibility: Life science and food technology students.
Outcome: Skill-oriented certification suitable for food industry, quality control, and processing roles.