Fundamentals of Food Process Engineering

By Prof. Jayeeta Mitra   |   IIT Kharagpur
Learners enrolled: 2250

Food Process engineering has become an important branch of applied engineering. Since post harvest processing is gaining impetus in our country, concepts ofbasic food structures and their processing are essential. Enormity of foodswith their diverse as well as specific unique characteristics demands special processing treatments. At the same time being biological commodities, their processing needs to meet the safety requirements as well. This course has been designed to impart the fundamental concepts of Food rheology, as well as thermal/non-thermal processing of foods. Drying being the most common technique followed for food preservation, a detailed discussion on drying has been incorporated. Food freezing has been covered and finally few important unit operationsof food engineering are discussed. A glimpse of non-thermal processing (High pressure processing, Pulsed electric field etc.) has also been included in the courses.

INTENDED AUDIENCE Agricultural Engineering, Dairy Process Engineering, Food Process Engineering
INDUSTRY SUPPORT : Any Industry deals with food processing such as Hindustan Lever, ITC, Britannia, PepsiCo, Amul etc.

Course Status : Completed
Course Type : Core
Duration : 12 weeks
Start Date : 14 Sep 2020
End Date : 04 Dec 2020
Exam Date : 19 Dec 2020 IST
Enrollment Ends : 25 Sep 2020
Category :
  • Agricultural and Food Engineering
Credit Points : 3
Level : Undergraduate

Page Visits

Course layout

Week 1  :    Concept of Food Rheology and its Measurements
Week 2  :    Viscoelastic foods
Week 3  :   Thermal processing and microbial death kinetics  
Week 4  :    Evaporation and concentration
Week 5  :    Heat Exchangers
Week 6  :    Drying Technology
Week 7  :    Freezing and Freeze Drying  
Week 8  :   Size Reduction
Week 9  :    Mechanical Separation Techniques
Week 10  :  Mixing and agitation
Week 11  :  Leaching and Extraction
Week 12  :  Non Thermal Processing

Books and references

1)Fundamental of Food Process Engineeringby  R T Toledo, 2ndEd, 2000, CBS Publishers.
2)Transport Process and Unit Operations by Christie. J Geankoplis,  1999,Prentice-Hall International. Inc.
3)Food Process Engineering, D.R. Heldman and R.P.Singh. Springer, 1981 edition 
4)Unit Operations of Chemical Engineering. By McCabe & J CSmith, 1999. McGraw Hill.
5)Engineering Properties of Foods:MA Rao &SSH Rizvi, 1986, Marcel Dekkar Inc.
6)Unit Operations of Chemical Engineering. By J M Coulson &J F Richardson,1999,McGraw-Hill Book Co.,  ThePergamon Press 

Instructor bio

Prof. Jayeeta Mitra

IIT Kharagpur
Dr. Jayeeta Mitra is working as Assistant Professor in AGFE Dept., IIT Kharagpur since 2014. Prior to this, she has worked as Assistant Professor in Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi and Food Process Engineering Department, National Institute of Technology Rourkela. She has studied B Tech in Agril. Engg from BCKV, Mohanpur; Masters in Process and Food Engineering Pantnagar, Uttarakhand and obtained her Ph.D from IIT Kharagpur. She has worked in drying for few years. She is currently working on Food Processing, Packaging and storage. She is member of AFST (I), ISAE and ASABE. She is the Associate Editor of the Journal JPTR, Springer.

Course certificate

The course is free to enroll and learn from. But if you want a certificate, you have to register and write the proctored exam conducted by us in person at any of the designated exam centres.
The exam is optional for a fee of Rs 1000/- (Rupees one thousand only).
Date and Time of Exams: 19 December 2020 Morning session 9am to 12 noon; Afternoon Session 2pm to 5pm.
Registration url: Announcements will be made when the registration form is open for registrations.
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. If there are any changes, it will be mentioned then.
Please check the form for more details on the cities where the exams will be held, the conditions you agree to when you fill the form etc.


Average assignment score = 25% of average of best 8 assignments out of the total 12 assignments given in the course.
Exam score = 75% of the proctored certification exam score out of 100

Final score = Average assignment score + Exam score

YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

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.

Only the e-certificate will be made available. Hard copies will not be dispatched.

Once again, thanks for your interest in our online courses and certification. Happy learning.

- NPTEL team

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