Week 1: Food, Sustainability and Health
Nature and types of foods; Food production and processing challenges; Global warming and management of food losses; Energy and nutritional value of foods, Balance diets - access and affordability; Consumer awareness and behaviour; Technology & resource barriers.
Week 2: Food Structure-Function Relationship
Food quality characteristic, chemical composition and physical structure; Physical, textural and rheological characteristics of food; Thermal properties relationship; Relationship of structure to quality.
Week 3: Major Chemical Processes in Food
Major chemical and biochemical reactions during food processing, handling and storage; Chemical interactions among major food constituents – carbohydrates, protein, lipids; Hydrolysis & oxidation (enzymatic & non-enzymatic) reactions; Factors affecting changes during processing and storage; Enzyme catalysed reactions.
Week 4: Sensory Quality Attributes of Food
Significance of sensory organs; Anatomy and functions of taste and smell; Sensory evaluation (subjective and objective) methods; Psychophysics of sensory perception; Novel techniques in sensory evaluation- e-Tongue, e-Nose, etc; Consumer acceptability.
Week 5: Food Macronutrients – Structure and Function
Structure of water and ice, free and bound water, water activity (aw) and food stability; Types, structure and function of carbohydrates, lipids and proteins; Browning reactions, rancidity and protein denaturation.
Week 6: Micronutrients and Bioactive Compounds in Food
Sources, structure and functions of vitamins and minerals; Importance of micronutrients in human nutrition and health, stability of micronutrients during processing and storage; Phytochemicals and bioactive compounds; Pigments and colours; Flavouring compounds.
Week 7: Microorganism Associated with Foods
Introduction to food microorganisms – bacteria, yeast and moulds; Microbial growth - kinetic model, factors influencing growth of microorganisms in foods; Microbial death kinetics and factors affecting; Probiotics and bacteriocins, Microbial spoilage of foods; Food poisoning.
Week 8: Food Additives and Contaminants
Definition, types and roles of chemical additives in foods; Functional food additive applications; Food adulteration – types, detrimental effects and detection; Natural food toxins, allergens, anti-nutrients and contaminants. International regulations on food additives.
Week 9: Food Preservation Principles
Traditional and modern methods of food preservation; Preservation of foods by addition of chemicals and removal of water; Biopreservation of foods; Low-temperature and non-thermal preservation; Alternative/ advanced thermal techniques; Combined preservation technologies; Food packaging.
Week 10: Food Formulation and Processing
Food process operations and principles; Ingredient preparation, formulation and metering; Mathematical tools for food formulation; New food product development; Batch and continuous processing; Functional and designer foods; 3D printed foods for personalized nutrition
Week 11: Food Manufacturing and Industry 4.0
Concepts in food manufacturing; Good manufacturing practices and Food industry 4.0; Internet of things (IoT) for real time data collection and analysing; AI-ML applications in food industry; Predictive maintenance; Process control instrumentation and sensors; Automation and Robotics.
Week 12: Circular Economy in Food Industry
Concept of circular economy – reducing wastes, reusing & recycling, sustainable sourcing and resource efficiency; Food industry byproduct processing, waste utilization and valorisation; Green processing and packaging.
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