Food processing which includes both fresh and packaged food involves handling of foods, preparation and storage through the subsequent stages so that the pathogens and toxic components present in food are destroyed and deactivated making the food safer and hygienic. It is the capability of the food processing sector to develop novel food processing and preservation technologies to manufacture and preserve food in an effective manner with a view to enhance their shelf life, improve quality as well as make them functionally more useful.
There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and the farmers. This course “Novel Technologies for Food Processing and Shelf Life Extension ” deals about the recent and emerging engineering and technological innovations for novel and convenience food products manufacturing and shelf life extension. This course will play a pivotal role in pursuing research & development and will enable idea generation for the commercial manufacture of such products which ultimately lead our country to an international platform.
INTENDED AUDIENCE: Food Processing and Engineering, Food Science and Technology, Agricultural Engineering, Biochemical Engineering, Chemical Engineering, and related disciplines
INDUSTRY SUPPORT: Food industries such as Britannia Industries Ltd, Nestle, Hindustan Unilever Ltd, PepsiCo, FritoLay, General Mills, Glaxo, ITC, Jubilant foods, Coca Cola, Keventer Agro, Marico Cargill, etc.
ABOUT THE INSTRUCTOR :
Professor H N Mishra has over thirty years of experience in teaching and research. A professor of Food Technology in the Agricultural and Food Engineering Department and former President of the Association of Food Scientists & Technologists (India), Dr. Mishra is the former Chairman of the Post Harvest Technology Centre, IIT Kharagpur. Professor Mishra teaches Food Science & Technology, Food Product & Process Technology, Non Thermal Processing of Food, Industrial Processing of Foods & Beverages, and Food Chemistry. His research interests include RTE Health Foods & Nutraceuticals, Novel Food Product & Process Development, and Extension of Shelf Life of Perishable Foods.
Certification Process
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.
CERTIFICATE TEMPLATE:
Course Details
Week 1: Introduction to food processing, preservation and quality; Basic principles & methods, water activity vs. food stability, structure-function relationship. Week 2: Chemical changes in food during processing; Browning reactions (enzymatic and non-enzymatic), protein interactions, carbohydrate interactions. Week 3: High pressure processing and Membrane technologies in food processing. Week 4: Food irradiation, RF & microwave heating; Super critical fluid extraction. Week 5: Food extrusion technology, RTE snack foods, Textured vegetable protein, Rice and dal analogues. Week 6: Hurdle technology concept, Natural antimicrobials & bacteriocin; Freeze drying. Week 7: Controlled atmosphere storage of food grains; ozone, microwave treatment for disinfestation of grains; Detection of spoilage in grains. Week 8: Modified atmosphere packaging, Active packaging, and Edible coating of fruits & vegetables. Week 9: Extraction and processing of oil; Mechanical expellers, solvent extraction, refining, hydrogenation, winterization. Week 10: Shelf life extension of oils using natural antioxidants; Concept and measurement of rancidity. Week 11: Microencapsulation of bioactive, and Technology of oil powder. Week 12:Functional foods and Nutraceuticals, Ready-to-eat therapeutic food, micronutrient fortified high energy bar, gluten free bread, carbonated cereal beverage.
Books and References
1.Food Processing Technology: Principles and Practice – P. J Fellows
2.Elements of Food Technology – Norman W. Desrosier
3.Food Chemistry – Owen R. Fennema
4.Chemical changes in Food during Processing – T. Richardson & J. W. Finley
5.Principles of Food Science Part 1 : Physical Methods of Food Preservation – Owen R Fennema.
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