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 ondairy 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 preservationis not taught in most of the Agricultural engineering institutions elaborately, a comprehension of these aspects of processing andpreservation will enrich the knowledge base of the students in general.
INTENDED AUDIENCE :Agricultural Engineering, Food Technology, Food Engineering, Chemical Engineering, Biotechnological Engineering, Thermal Engineering, Biotechnology
INDUSTRY SUPPORT :Any Processing Industry such as Britannia,ITC, Hindustan Lever, Mother Dairy, Amul, etc.
COURSE LAYOUT Week 1: Basic principles and methods of food processing and preservation. EmergingTechnologies in food processing. Food additives and preservatives.Week 2: Food lawsand standards. Effect of processing on acceptability and nutritive value offood.Week 3:Physico-chemical properties and structure of milk and milk constituents.Week 4: Chemical and microbial spoilage of milk and milk products; Fluid milkProcessing, packaging and distribution.Week 5: Common dairy processes – creamseparation (standardization),pasteurization, sterilization andHomogenization.Week 6: Process technology for manufacture of evaporated milk, condensedmilk, dried milk, malted milk, infant and baby foods, ice-cream, cheese, butter,fermented milk and indigenous dairy products.Week 7: Methods and procedures forsampling and testing of milk and milk products. Laws and standards for milk andmilk 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 confectionaryproducts, ready to eat foods, fermented foods, alcoholic and non- alcoholicBeverages, tea, coffee and cocoa, fabricated foods.Week 10: Packaging materials;Characteristics, properties and their design. Packaging requirement forDifferent processed and unprocessed foods.Week 11: Working Principles of various typeof fillers : form-fill- seal machine.Week 12: Gas packaging and modified atmospherePackage design. Shelf life prediction of foods in packages. Quality control inFood packaging. Product safety and packaging regulations.