Courses » Novel Technologies for Food Processing and Shelf Life Extension

Novel Technologies for Food Processing and Shelf Life Extension


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.

Food Processing and Engineering, Food Science and Technology, Agricultural Engineering, Biochemical Engineering, Chemical Engineering, and related disciplines


UG/PG: UG and PG


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.

4035 students have enrolled already!!


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.


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.


(i) Food Processing Technology: Principles and Practice – P. J Fellows
(ii) Elements of Food Technology – Norman W. Desrosier
(iii) Food Chemistry – Owen R. Fennema
(iv) Chemical changes in Food during Processing – T. Richardson & J. W. Finley
(v) Principles of Food Science Part 1 : Physical Methods of Food Preservation – Owen R Fennema.
  • The exam is optional for a fee.
  • Date and Time of Exams: April 27th 2019  (Saturday)  Morning session 9 am to 12 noon; Afternoon Session 2 pm to 5 pm.
  • Registration url: Announcements will be made when the registration form is open.
  • The online registration form has to be filled and the certification exam fee needs to be paid. More details will be made available when the exam registration form is published.


  • Final score will be calculated as : 25% assignment score + 75% final exam score
  • 25% assignment score is calculated as 25% of average of  Best 8 out of 12 assignments
  • E-Certificate will be given to those who register and write the exam and score greater than or equal to 40% final score. Certificate will have your name, photograph and the score in the final exam with the breakup.It will have the logos of NPTEL and IIT Kharagpur.It will be e-verifiable at nptel.ac.in/noc.