Diploma: Food Processing

Teacher

Dr. Kakani Grihalakshmi

Category

Diploma Courses

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Diploma Track Title : Food Processing

Track Total Credits ( 3-15-11)

Course Description:

The course enables students to develop the requisite skills for the processing sector and understand the principles and procedures for operating the equipment. Students are also given hands-on training sessions to prepare value-added baked, dairy, and post-harvest food products, enabling them to gain employment in the food industry.

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)

Diploma 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

Diploma Track Learning Outcomes

Upon completion students will be able to:
• Operate and maintain processing equipment
• Formulate and make processed food products
• Adopt hygienic and sanitation practices during product preparation
• Understand and develop HACCP plans based on the standards and regulations
• Perform sensory evaluation of food products

Diploma 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
6. Drying kinetics

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 for the Entire Diploma:

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

Session Plan for the Entire Domain:

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List of Projects/ papers/jobs/products to be done in domain:

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Our Main Teachers

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 […]