This course will cover basics of dairy (liquid food) food processing and preservation technologies required in any dairy and food processing industries. The basic knowledge on dairy food processing is intermingled with most of the unit operations at some or other stage of processing. Since, this basic aspect of food processing and preservation is not taught in most of the Agricultural engineering institutions elaborately, a comprehension of these aspects of processing and preservation will enrich the knowledge base of the students in general.
Any Processing Industry such as Britannia, ITC, Hindustan Lever, Mother Dairy, Amul, etc.
ABOUT THE INSTRUCTOR
Prof. Tridib Kumar Goswami, a NAAS, ISAE, IE, AABS Fellow, did his B.Sc. in Chemistry (Hons) from University of Calcutta, B.Tech. in Food Technology and Biochemical Engineering from Jadavpur University, Ph.D. from IIT Kharagpur. After serving Kwality Ice Cream, Bombay for 1 years, he joined IIT Kharagpur in 1989 and is still continuing as a Professor. He has earned 5 Indian Patents, published 104 papers in peer reviewed reputed journals, 55 conference proceedings. He has written 4 books and 14 book chapters published by International publishers. He has travelled around the world for presenting papers and was specially invited by Jeonbuk National University, Korea with full sponsorship in 2009. He has guided 14 Ph.D., out of which 3 theses have been awarded the prestigious Jawaharlal Nehru Award offered by ICAR. One of his papers was awarded the prestigious N.N. Mohan Memorial Award for 2009 conferred by AIFPA, New Delhi for Best Paper of the year. He has also received several National and International awards. He has completed several sponsored research & consultancy projects as PI and co-PI. He is the first faculty from Agricultural Engineering discipline in India to contribute to the National program on technology enhanced learning.
1. Join the course
Learners may pay the applicable fees and enrol to a course on offer in the portal and get access to all of its contents including assignments. Validity of enrolment, which includes access to the videos and other learning material and attempting the assignments, will be mentioned on the course. Learner has to complete the assignments and get the minimum required marks to be eligible for the certification exam within this period.
COURSE ENROLMENT FEE: The Fee for Enrolment is Rs. 3000 + GST
2. Watch Videos+Submit Assignments
After enrolling, learners can watch lectures and learn and follow it up with attempting/answering the assignments given.
3. Get qualified to register for exams
A learner can earn a certificate in the self paced course only by appearing for the online remote proctored exam and to register for this, the learner should get minimum required marks in the assignments as given below:
CRITERIA TO GET A CERTIFICATE
Assignment score = Score more than 50% in at least 9/12 assignments.
Exam score = 50% of the proctored certification exam score out of 100
Only the e-certificate will be made available. Hard copies will not be dispatched.”
4. Register for exams
The certification exam is conducted online with remote proctoring. Once a learner has become eligible to register for the certification exam, they can choose a slot convenient to them from what is available and pay the exam fee. Schedule of available slot dates/timings for these remote-proctored online examinations will be published and made available to the learners.
EXAM FEE: The remote proctoring exam is optional for a fee of Rs.1500 + GST. An additional fee of Rs.1500 will apply for a non-standard time slot.
5. Results and Certification
After the exam, based on the certification criteria of the course, results will be declared and learners will be notified of the same. A link to download the e-certificate will be shared with learners who pass the certification exam.
Week 1 : Basic principles and methods of food processing and preservation. Emerging Technologies in food processing. Food additives and preservatives.
Week 2 : Food laws and standards. Effect of processing on acceptability and nutritive value of food.
Week 3 : Physico-chemical properties and structure of milk and milk constituents.
Week 4 : Chemical and microbial spoilage of milk and milk products; Fluid milk Processing, packaging and distribution.
Week 5 : Common dairy processes – cream separation (standardization),pasteurization, sterilization and Homogenization.
Week 6 : Process technology for manufacture of evaporated milk, condensed milk, dried milk, malted milk, infant and baby foods, ice-cream, cheese, butter, fermented milk and indigenous dairy products.
Week 7 : Methods and procedures for sampling and testing of milk and milk products. Laws and standards for milk and milk 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 confectionary products, ready to eat foods, fermented foods, alcoholic and non- alcoholic Beverages, tea, coffee and cocoa, fabricated foods.
Week 10 : Packaging materials; Characteristics, properties and their design. Packaging requirement for Different processed and unprocessed foods.
Week 11 : Working Principles of various type of fillers : form-fill- seal machine.
Week 12 : Gas packaging and modified atmosphere Package design. Shelf life prediction of foods in packages. Quality control in Food packaging. Product safety and packaging regulations.