Domain Track: Food Processing
Teacher
Dr. Ruby Pandey
Category
Domain Courses
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Track Total Credits (T-P-P) (3-15-11) Total 29
Course Divisions
1. Processing Technology of Cereals and Millets CUFP2310(1-2-0)
2. Processing Technology of Legumes and Oilseeds CUFP2311(1-2-0)
3. Processing Technology of Fruits, Vegetables, Spices and Condiments CUFP2312(1-2-0)
4. Product Development and Packaging Technologies CUFP2313(0-3-0)
5. Food Standards and Regulations and HACCP Systems CUFP2314(0-3-0)
6. Sensory Evaluation and Nutritional Labelling of Foods CUFP2315(0-3-0)
7. AELP Linked Project CUFP2316(0-0-11)
Domain Track Objectives:
• Impart an understanding of general process flow of various food products, physical principles of operation for various types of equipment and the impact of the processing on the physical, chemical and sensory properties of the food products
• Understand the concepts and principles of processing and packaging techniques and the effects of processing parameters on product safety and quality
• Gain insights into the scientific, regulatory, and consumer interests that interact in determining the safety of food
Domain Track Course Outcomes:
1. Processing Technology of Cereals and Millets CUFP2310(1-2-0)
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
2. Processing Technology of Legumes and Oilseeds CUFP2311(1-2-0)
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
3. Processing Technology of Fruits, Vegetables, Spices, and Condiments CUFP2312(1-2-0)
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
4. Product Development and Packaging Technologies CUFP2313(0-3-0)
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
5. Food Standards and Regulations and HACCP Systems CUFP2314(0-3-0)
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
6. Sensory Evaluation and Nutritional Labelling of Foods CUFP2315(0-3-0)
CO1: Apply sensory analysis methods to evaluate food products and communicate results: PO2, PO12
CO2: Interpret nutritional information on food labels for informed decision-making: PO2, PO6, PO12
CO3: Apply regulations and guidelines to accurately label food products: PO3, PO9
7. AELP Linked Project CUFP2316 (0-0-11)
CO1: Develop new food product/process/equipment relevant to food processing: PO1, PO2, PO3, PO9, PO10, PO11, PO12
Program Outcomes
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO2: Problem analysis: Identify, formulate, review research literature, and analyze complex engineering problems reaching substantiated conclusions using first principles of mathematics, natural sciences, and engineering sciences.
PO3: Design/development of solutions: Design solutions for complex engineering problems and design system components or processes that meet the specified needs with appropriate consideration for public health and safety, and cultural, societal, and environmental considerations.
PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling complex engineering activities with an understanding of the limitations.
PO9: Individual and team work: Function effectively as an individual, and as a member or leader in diverse teams, and in multidisciplinary settings.
PO10: Communication: Communicate effectively on complex engineering activities with the engineering community and with society at large, such as, being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
PO11: Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and applying these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
PO12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.
Domain Syllabus:
1. Processing Technology of Cereals and Millets (1-2-0)
Theory
General Introduction, Properties of cereals and millets, Paddy Processing, Parboiling of paddy, Drying, Wheat processing, Corn milling, Malting of cereals, Rice fortification methods, Food packaging and quality
Practice
Physical properties of cereals, Physical and frictional properties of cereals, Moisture content of grain, Parboiling and cooking quality of paddy, Preparation of puffed and flaked rice and sorghum. Estimation of milling qualities in a rice mill, Proximate analysis of cereal based products, Estimation of moisture content and drying time calculations
2. Processing Technology of Legumes and Oilseeds (1-2-0)
Theory
General Introduction, Morphology, Pulse Milling, Pulse Processing, Oil seed Milling and problems in oil seed milling, Refining of oils
Practice
Esimation of physical properties of legumes and oilseeds, Determination of proximate composition of selected pulses and oilseeds, Preconditioning of pulses before milling, Laboratory milling of selected pulses and oilseeds and its quality evaluation, Laboratory refining of selected oils, Study of cooking quality of pulses
3.Processing Technology of Fruits, Vegetables, Spices and Condiments (1-2-0)
Theory
General Introduction, Primary processing and packaging, Canning, FSSAI specifications and food quality, Value added products, Spices and Condiments, Spice Board of India
Practice
Primary processing of selected fruits and vegetables, Estimation of TSS, pH, Acidity, and Ascorbic acid, Study of steps of Can making process, Processing of food using salt, high concentration of sugar, acidulants, and fermentation techniques, Drying of fruits and vegetables using freeze-drying, Adulteration test of spices
4. Product Develoment and Packaging Technologies (0-3-0)
Product design process, Product development process, Formulation and composition description, Process flow diagram, Process development, Packaging principles, Types of packaging - MAP, CAP, VP, Preparation and packaging of food products
5. Food Standards and Regulations and HACCP Systems (0-3-0)
Codex Alimentarius, FSSAI, ISO, SQF, GMP's, SOP's, SSOP's, FHP, HACCP Principles, APEDA, Spice Board
6. Sensory Evaluation and Nutritional Labelling of Products (0-3-0)
Sensory attributes of foods, Sensory evaluation methodology, Threshold measurements, Difference Tests, Descriptive analytical methods, Consumer tests, Nutritional labelling
7. AELP Linked Project (0-0-11)
1. Formulate and Preparation of Products
2. Develop HACCP plans for formulated products
3. Identify standards and regulations for the food products
4. Sensory evaluation of the developed products
5. Label and develop appropriate packaging and storage methods
Suggested References
• Post Harvest Technology of Cereals, Pulses and Oilseeds. A.Chakravarty
• Industrial Processing of Fruits and Vegetables. U.D. Chavan and J.V. Patil. 2013. AstralInternational Pvt. Ltd., New Delhi.
• Advances in Preservation and Processing Technologies of Fruits and Vegetables. S. Rajarathnam and R.S. Ramteke. 2011. New India Publishing Agency, New Delhi.
• Fruit & Vegetable Preservation: Principles and Practices. R.P. Srivastava and Sanjeev Kumar. 2002., 3rd Ed. International Book Distribution Co., Delhi.
• Preservation of Fruits and Vegetables. Girdhari Lal, G.S. Siddappa and G.L. Tandon. 1959. ICAR, New Delhi.
• Spices and Condiments. Pruthi, J.S., 1980. Academic Press, New York.
• Methods for Developing New Food Products – An Instructional Guide. Fadi Aramouni, Kathryn Deschenes, 2015
• Food Packaging – Principles and Practice. Gordon L. Robertson. CRC Press, Taylor and Francis Group
• Sensory Evaluation of Food – Principles and Practice, Harry T. Lawless and Hildegrade Heymann
Session Plan
1. Processing Technology of Cereals and Millets
Session 1.1
Theory
Present Status and Future Prospects of Cereals and Millets, Morphology, Chemical Composition, and Nutritive Value
Practice
Problem Session on Physical Properties of Cereals
PDF -Morphology and Properties of Cereals
Session1. 2
Theory
Physico-chemical Properties of Cereals
Practice
To Determine Physical and Frictional Properties of Cereals
PDF -Physical Properties of Cereals
PDF -Thermal and Frictional Properties of Cereals
Session 1.3
Theory
Paddy Processing and Rice Milling
Practice
Determination of Moisture Content of Grain
PDF -Paddy Processing
Video -Rice Processing
Video -Mini Rice Mill
Video -Moisture Content - Wet and Dry Basis
Video -Calculating Moisture Content - Wet and Dry Basis
Session1. 4
Theory
Parboiling of Paddy
Practice
Study of Parboiling of Paddy
PDF -Paddy Parboiling
Video -Automated Paddy Parboiling Process
Video -Paddy Parboiling Process
Session1. 5
Theory
Wheat Processing
Practice
Milling of Wheat
PDF -Wheat Processing
Video -Wheat Milling
Video -Wheat Flour Milling
Session 1.6
Theory
Corn Milling
Practice
Preparation of Popcorn
PDF -Corn Milling
Video -Corn Flour Milling
Video -Industrial Popcorn Machine
Session1. 7
Theory
Malting of Cereals
Practice
Preparation of Puffed and Flaked Rice
PDF -Malting of Cereals
Video -Cereal Malting
Video -Rice Flakes Machinery
Session1. 8
Theory
Rice Fortification Methods
Practice
Estimation of Milling Qualities and Milling Efficiency of a Rice Milling Machine
PDF -Rice Enrichment and Fortification
Video -Rice Fortification
Video -Rice processing
Session1. 9
Theory
Milling of Barley
Practice
Study of Milling of Barley and Oats
PDF -Milling of Barley
Video -Oats Processing
Session 1.10
Practice
Preparation of Noodles
Milling of Rye and Sorghum
Video -Automatic Noodle Making Machine
Video -Miling of Sorghum
Session 1.11
Practice
Determination of EMC and Calculating Drying Depth
2. Processing Technology of Legumes and Oilseeds
Session 2.1
Theory
Present Status and Future Prospects of Legumes and Oilseeds
Morphology of Legumes and Oilseeds
Practice
Determination of Physical Properties of Legumes
PDF -Morphology of Legumes and Oilseeds
Video -Moisture and Ash Analysis
Session 2.2
Theory
Anti-nutriitonal Compounds in Legumes and Oilseeds
Practice
Classification and Types of Legumes and Oilseeds
PDF -Anti nutrients compounds
Video -Antinutrients in Plants
Session 2.3
Theory
Types of Milling Methods, Machinery, Milling Quality and Efficiency
Practice
Determination of Proximate Composition of Selected Pulses and Oilseeds
PDF -Pulse Milling
Video -Dal Milling
Session 2.4
Theory
Factors Affecting Quality and Quantity in Dhal Milling
Practice
PDF -Factors Affecting Pulse Milling
Video -Pulse Processing
Session 2.5
Theory
Pulse Processing
Practice
Preconditioning of Pulses before Milling
PDF -Processing of Pulses
Video -Lentil Peeling and Splitting
Video -Pulses Cleaning Machine
Session 2.6
Practice
Methods of Removal of Anti-nutritional Compounds from Pulses
Laboratory Milling of Selected Pulses and its Quality Evaluation
Video -Methods for Removing Antinutrional Compounds
Session 2.7
Theory
Oil Extaction Methods
Practice
Mini Oil Mill
PDF -Oilseed Milling
Video -Mini Oil Mill
Session 2.8
Theory
Oil Milling Quality and Efficiency
Practice
Laboratory Milling of Selected Oilseeds
PDF -Oilseed Extraction
Video -Oil Extraction Machine
Session 2.9
Practice
Methods of Removal of Anti-nutritional Compounds from Oilseeds
Video -Anti Nutritional Compounds in Nuts
Session 2.10
Theory
Problems in Oil Milling and Desolvenitization
Practice
Laboratory Refining of Selected Oilseeds
PDF -Refining of Oil
Video -Refining of Oils - Degumming Process
Session 2.11
Theory
Hydrogenation of Oils
Practice
Hydrogenation of Oils
PDF -Hydrogenation of Oil
Video -Hydrogenation of Oils
Session 2.12
Theory
Solvent Extraction
Practice
Super Critical Extraction Unit
PDF -Solvent extraction
PDF -Super Critical Fluid Extraction
PDF -Processing of Legumes and Oilseeds Manual
Session 2.12 (1)
Session 2.12 (2)
Video -Solvent Extraction Plant
3. Processing Technology of Fruits, Vegetables, Spices, and Condiments
Session 3.1
Theory
Production and Processing of Fruits and Vegetables, Principles and Preservation Methods
Practice
Primary Processing of Selected Fruits and Vegetables
PDF -Study Material Lecture 01- Importance and Scope of Fruit and Vegetable Preservation in India
PDF -Practical 1
Video -Primary Processing of Local Vgetables
Session 3.2
Theory
Primary Processing and Packaging
Practice
Estimation of Total Solids
PDF -Study Material Lecture 02 - Primary Processing and Packaging
PDF -Practical 2 Determination of Total Soluble Solids
Video -Fruit and Vegetable Processing
Video -Food Quality Refractometer
Session 3.3
Theory
Canning
Practice
Estimation of pH and Acidity of Products
PDF -Study Material Lecture 03 - Canning
PDF -Practical 3 Determination of pH
Video -General Principles of Canning
Video -Canned Vegetable Process
Video -Determination of pH
Session 3.4
Theory
FSSAI Specifications and Food Quality
Practice
Estimation of Ascorbic Acid and Effect of Heat Treatment
PDF -Study Material Lecture 04 FSSAI Specification for Jam Jelly Marmalade and Glazed, Crystallised Fruits
PDF -Practical 4 Determination of Ascorbic Acid
Ascorbic acid content determination (1)
Video -Food Testing in India - FSSAI
Video -Analysis of Ascorbic Acid
Video Vitamin C Titration
Video -Jelly Preparation
Video -Preparation of Marmalade
Video -Food Recall
Video -Food Safety
Session 3.5
Theory
Value Added Products
Practice
Steps in Canning
PDF -Study Material Lecture 05 Value Added Products - Pectin and Vinegar
PDF -Practical 5 Canning Steps
Video -Canning Process
Session 3.6
Theory
Spices and Condiments
Practice
Preparation and Evaluation of Pectin Products
PDF -Study Material Lecture 6.1 Technology of Spices and Condiments
PDF -Practical 6 Extraction and Characterization of Pectin from Apple Malus Pumila Cv Amri Peel Waste
Video -Apple Pectin
Video -Apple Cider Vinegar
Session 3.7
Theory
Value Added Products from Spices and Condiments
Practice
Food processing with High Sugar - Preparation of Jam
PDF -Study Material Lecture 6.2 Present Status of Indian Spice Industries
PDF -Practical 7 Preparation of Jam
Video -Preparation of Jam
Session 3.8
Theory
Spice board of India
Practice
Processing of Food with Salt - Pickle Preparation
PDF -Study Material Lecture 6.3 Nomenclature and Classification of Spices and Condiments
PDF -Practical 8 - Pickels
Video -Pickle Preparation
Session 3.9
Practice
Processing of Food with Acidulants
PDF -Study Material Lecture 6.4 Chemical Composition of Spices and Condiments
PDF -Practical 9 Vinegar Pickles
Video -Chilli Pickling
Session 3.10
Practice
Drying of Apple and Pineapple Slices using Cabinet Dryer
PDF -Practical 10 Drying of Fruits and Vegetables
Video -Dried Fruit
Session 3.11
Practice
Drying of Fruits and Vegetables using Freeze Dryer
Video -Freeze Drying of Food
Session 3.12
Practice
Processing of Foods - Fermentation and Preparation of Sauerkraut
PDF -Practical 11 Preparation of Sauerkraut
Video -Preparation of Sauerkraut
Session 3.13
Hands on Training in Gram Tarang Foods
4. Product Development and Processing Technologies
Session 4.1
Product Development Strategy
PDF -Product Development Strategy
Session 4.1_ Introduction to Cereal Grains Milling Operations
Video -Reasons for New Products
Video -Reasons for New Food Product - Consumer Concerns
Session 4.2
Product Design Specification
PDF -Product Design Specification
Video -3D Food Printing
Session 4.3
Product Design Development
PDF -Product Design Development
Session 4.3 – Wheat, Corn, Oats Milling
Video -Stages of Product Development
Session 4.4
Process Development
PDF -Process Development
Video -Product Formulations and Process Development
Session 4.5
Product Testing
PDF -Product Testing
Session 4.5 – Technology of Bread Making
Video -Shelf Life Testing of Food Products
Session 4.6
Product Commercialization
PDF -Product Commercialization
Session 4.6 – Technology of Biscuit Making
Video -Coca Cola Strategy
Session 4.7
Product Launch and Evaluation
PDF -Product Launch and Evaluation
Session 4.7 – Breakfast Cereals Processing
Session 4.8
Future of product Development Process
PDF -Future of Product Development
Session 4.8 – Oil Extraction Technology
Video -Future of Food - 2025
Session 4.9
Product Development - Examples
Session 4.9 – Packaging Technology
Video -Product Development - Beverages
Video -Product Development - Dairy
Video -Pulses Replacing Eggs and Dairy
PDF -Product Development for Gut Microbiome
Session 4.10
Deteriorative Reaction in Foods
PDF - Deteriorative Reactions in Foods
Video -Causes of Food Spoilage and Deterioration
Session 4.11
Shelf Life of Food
PDF -Shelf Life of Foods
Video -Food Shelf Life - What you Need to Know
Session 4.12
Food Packaging Closure and Sealing Systems
PDF - Food-Packaging Closure and Sealing Systems
Video -Packaging and Sealing Systems
Session 4.13
Packaging of Horticultural Products
PDF - Packaging of Horticultural Products
Video -Active Packaging to Extend Shelf Life of Fruit
Session 4.14
Packaging of Cereals, Snack and Confectionery Foods
PDF - Packaging of Cereal and Millet based Products
Video -How Skittles are Made
Video -Manufacturing of Kitkat
Session 4.15
Packaging of Dairy Products
PDF - Packaging of Dairy Products
Video -Milk Bottling Line
Session 4.16
Packaging of Beverages
PDF - Packaging of Beverages
Video -Coca - Cola Manufacturing
Session 4.17
Modified Atmospheric Packaging
PDF - Modified Atmosphere Packaging
Session 4.18
Active and Intelligent Packaging
PDF - Active and Intelligent Packaging
Video -Intelligent Food Packaging
Session 4.19
Aseptic Packaging of Foods
PDF -Aseptic Packaging Aseptic Packaging of Foods
Video -Aseptic Packaging
5. Food Standards and Regulations and HACCP Systems
Session 5.1
Codex Alimenatarius
Website -Codex Alimentarius - International Standards
Video -CODEX and the Food we Eat
PDF -Labelling Standards for Mango Chutney
Session 5.2
ISO Standards for Food Safety Management
Website -ISO
PDF -ISO - Food Safety Management
Session 5.3
Safe Quality Food (SQF)
Website -One World One Standard
Session 5.4
Global Food Safety Initiative
Website -Safe Food for Consumers Everywhere
PDF -The Roadmap to GFSI Certification
Session 5.5
Total Quality Management
TQM
Website -Total Quality Management
Session 5.6
Food Hygiene
Food Hygiene
PDF -FAO Guidelines for Food Hygiene with HACCP
Session 5.7
Food Safety Standards Authority of India
FSSAI
Website -FSSAI
Website -FSS Act
Session 5.8
Bureau of Indian Standards
Bureau of Indian Standards (BIS)
Website -BIS
Session 5.9
AGMARK Certification
AGMARK
Website -AGMARK
Session 5.10
Agricultural and Processed Food Products Export Development Authority
APEDA
Website -APEDA
Session 5.11
Spices Board India
Spices Board
Website -Quality Standards for Spices
Session 5.12
HACCP
Website -Essential Guide to HACCP
HACCP - ebook
Session 5.13
Pre HACCP Activities and Pre-requisite Programs
PDF -Pre-HACCP Activities
PDF -Prerequisites - GMP and SOP
Video -Pre-requisite Programs
Video -GMP's
Session 5.14
SSOP'S and GMP'S
Video -SSOP
Video -10 Principles of GMP's
Session 5.15
HACCP Team
PDF -HACCP Team
Session 5.16
Hazard Analysis
Hazards in Foods
HAZARD ANALYSIS
Principle 1 Hazard Analysis
Video -Hazard Types
Video -Hazard Analysis
Session 5.17
Identify Critical Control Points
Principle 2 Identifying CCPs
Video -CCP's
Video -Identify CCP
Session 5.18
Establish Critical Limits
Principle 3 Establishing Critical Limits
Video -Establish Critical Limits
Session 5.19
Establish Monitoring Procedures
Principle 4 Monitoring CL
Video -Monitoring Procedures
Session 5.20
Establish Corrective Actions
Principle 5 Establishing Corrective Actions
Video -Corrective Actions
Session 5.21
Establishing Verification Procedures
Principle 6 Verification Procedures
Video -Verification vs Validation
Session 5.22
Establishing Record-keeping and Documentation Procedures
Principle 7 Establish Recordkeeping
Video -Record Keeping
Video -HACCP - Principle 7
Session 5.23
HACCP Comprehensive
Video -HACCP Guide
6. Sensory Evaluation and Nutritional Labelling of Products
Session 6.1
Sensory Evaluation - Brief Background
PDF - Introduction and overview
Session 6.2
Sensory Evaluation - Experimental Design and Procedures
PDF - Sensory Testing Protocol
Video -Sensory Lab
Session 6.3
Discrimination Tests
PDF -Discrimination Tests
Video -Techniques in Sensory Evaluation
Video -Duo-Trio Test
Video -Hedonic Scale
Session 6.4
Sensory Thresholds
PDF -Sensory Thresholds
Video -Threshold for Taste
Session 6.5
Descriptive Analysis
PDF -Descriptive Analysis
Video -Descriptive Panel
Session 6.6
Flavour and Texture Analysis
Video - Science of Flavour
PDF -Texture Evaluation
Video -Texture of Bread
Video -Texture Profile Analysis
Session 6.7
Evaluation of Colour and Appearance
PDF - Measurement of Color and Appearance
Video -Perception of Colour
Session 6.8
Consumer Questionnaire - Field Tests
Video -Consumer Panel
Session 6.9
Statistical Concepts for Sensory Analysis
PDF - Sensory Analysis_Statistical Concepts
Video -ANOVA
Session 6.10
Test Sensitivity
PDF -Statistical Test Sensitivity
Session 6.11
Food Labelling
PDF -Food-Labeling-Guide
Session 6.12
Nutrient Labelling
PDF -Nutrition Labelling Facts
Video -Label Reading
Video -Reading Label
Session 6.13
Labelling Claims
Video -Labelling Claims
Video -GMO Identification
Video -Reading Organic Label
Video -Are Food Labels a Scam
Video -Added Sugars - Health Claim
Session 6.14
Calorie Calculations
Video -Calorie Information
Video -How to Count Calories
Session 6.15
FSSAI Labelling Standards
PDF -FSSAI Guidelines on Labelling of Food Products
PDF -FSSAI New Labelling Requirements
Session 6.16
CODEX Guidelines
PDF -Food Labelling - CODEX Guidelines
Session 6.17
Nutrient Labelling Going Forward
PDF -Nutrition Labelling Challenges
PDF -Food and Nutrition Labelling - Past, Present and Way Forward
Video -New Nutrition Facts Label
Session 6.18
Creating Nutrition Label
Video -Nutrition Label
Video -Software for Dietary Calculations
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Our Main Teachers
Presently, I am working as an assistant professor in the Department of Agriculture Engineering, CUTM, Paralakhemundi, Odisha. I have done Ph.D. in the Agricultural and Food Engineering Department of the Indian Institute of Technology Kharagpur and have carried out my research on the topic “Microwave assisted solvent extraction of rice bran oil”. I have done M.Tech. […]
Dr. Kakani has a PhD in Food Science and Technology, an MS (Food Science and Technology) with emphasis on food microbiology, and MAB (Master in Agribusiness Management) from Texas A&M University, College Station, USA. She holds a bachelor’s degree in Agricultural Sciences from Acharya NG Ranga Agricultural University, Hyderabad. She specializes in the area of […]