Present status and scope of the food industry in India; Organizational structure and functioning of food industry enterprises; Key operations and workflow in food processing units; Factors causing deterioration and hazards during processing, storage, handling, and distribution of food products. Study and analysis of the food processing industry report.
Basic principles of food preservation and processing; Manipulation of processing parameters such as temperature, pH and moisture; Application of various preservation methods: thermal processing, refrigeration, freezing, drying; Use of energy sources, radiation, chemical preservatives, and biotechnological agents in food preservation; Packaging technologies and their importance in maintaining food quality and shelf life
Cost, Risk, and Quality Management in Food Industry Analysis and control of costs in food processing organizations; Risk management strategies to minimize operational and quality risks; Overview of laws and regulations governing food production and marketing (FSSAI, PFA, ISO, HACCP); Quality management systems and standards applicable to the food industry.
Food processing project identification and selection; feasibility analysis for food processing ventures; plant layout design and equipment selection; regulatory and quality compliance (Food Safety and Standards Authority of India - FSSAI, Hazard Analysis and Critical Control Points - HACCP); value chain development and market linkage in food processing.
Analysis for various food processing sectors including: Milk and dairy products, Cereal milling, Oilseed and pulse milling, Sugarcane milling, Honey production, Baking and confectionery, Oil and fat processing, Fruits and vegetable storage, handling, and processing, Egg, poultry, fish, and meat handling and processing; Practical challenges and management strategies in these sectors
After completion of the course student will be able to:
This subject is on page 23, 24 of the original AKTU PDF.
