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Novel Technologies for Food Processing and Shelf-Life Extension

By Prof. Hari Niwas Mishra   |   IIT Kharagpur
Learners enrolled: 917
ABOUT THE COURSE:

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.

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

PREREQUISITES: NIL

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.
Summary
Course Status : Upcoming
Course Type : Core
Duration : 12 weeks
Start Date : 24 Jan 2022
End Date : 15 Apr 2022
Exam Date : 23 Apr 2022 IST
Category :
  • Agricultural and Food Engineering
Credit Points : 3
Level : Undergraduate/Postgraduate



Course layout

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.

Books and references

1.Food Processing Technology: Principles and Practice – P. J Fellows
2.Elements of Food Technology – Norman W. Desrosier
3.Food Chemistry – Owen R. Fennema
4.Chemical changes in Food during Processing – T. Richardson & J. W. Finley
5.Principles of Food Science Part 1 : Physical Methods of Food Preservation – Owen R Fennema.

Instructor bio

Prof. Hari Niwas Mishra

IIT Kharagpur
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.

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: 23 April 2022 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.

CRITERIA TO GET A CERTIFICATE

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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