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Quick Facts

Medium Of Instructions	Mode Of Learning	Mode Of Delivery
English	Self Study	Video and Text Based

Course Overview

The Dairy and Food process and products technology Training Course is an open online course that covers the basics of dairy food processing and production steps. The course will discuss the techniques and steps involved in dairy production and preservation as followed by dairy and food processing industries.

The Dairy and Food process and products technology Certification Course is offered on the Swayam portal. The course ensures to impart learners with the basic knowledge of dairy food processing along with the different levels of operations involved at various stages of processing. The course will be coordinated by By Prof. Tridib Kumar Goswami of IIT Kharagpur.

The Dairy and Food process and products technology Online Course is an introductory course that is taught over 12 weeks. The course is delivered through expert lectures that will enhance the knowledge of learners. The postgraduate level course will be assessed on the basis of a series of 12 assignments and a final proctored examination.

The Highlights

Certificate of completion
Postgraduate level
12 weeks long
3 credits
Video lectures
Proctored exam
Assignments
Knowledge of dairy production

Programme Offerings

Certificate of completion
12 weeks
3 Credits
assignments
Final examination
video lectures

Courses and Certificate Fees

Fees Informations	Certificate Availability	Certificate Providing Authority
INR 1000	yes	IIT Kharagpur

Eligibility Criteria

Exam Qualification Details

Candidates are assessed on the basis of 25% weightage for assignments and 75% weightage for the final examination. You will get the certificate only if the average assignment score is greater than or equal to 10/25 and the exam score is greater than or equal to 30/75.

What you will learn

Knowledge of Microbiology

After learning the Dairy and Food process and products technology course, you will learn about the following topics:

Food processing and preservation
Technologies in food processing
structure of milk and milk constituents.
Milk products and common dairy processes
Process of dairy technology for dairy products
Processed and unprocessed foods
Food safety and packaging regulations

Who it is for

The Dairy and Food process and products technology course are apt for candidates who are associated with the field of Agricultural Engineering, Food Technology, Food Engineering, Chemical Engineering, Biotechnology Engineering, Thermal Engineering, and Biotechnology.

Admission Details

Given the steps to enroll in the Dairy and Food process and products technology Training Course:

Step 1: Click on the URL given below -https://onlinecourses.nptel.ac.in/noc21_ag02/preview

Step 2: Click on the sign-in/register option on the top right side corner of the page.

Step 3: Create a new account by entering your username, password and email id.

Step 4: You will get a verification code on the registered email address.

Step 5: Verify your credentials and complete the application process.

The Syllabus

Basic principles and methods of food processing and preservation.
Emerging technologies in food processing.
Food additives and preservatives.

Food laws and standards.
Effect of processing on acceptability and nutritive value of food.

Physico-chemical properties and structure of milk and milk constituents.

Chemical and microbial spoilage of milk and milk products
Fluid milk processing, packaging, and distribution.

Common dairy processes – cream separation (standardization), pasteurization, sterilization, and Homogenization.

Process technology for the manufacture of evaporated milk, condensed milk, dried milk, malted milk, infant and baby foods, ice cream, cheese, butter, fermented milk, and indigenous dairy products.

Methods and procedures for sampling and testing of milk and milk products.
Laws and standards for milk and milk products.

Technological processes for industrially manufactured foods of commercial importance, from plant and animal origin.

Cereals, vegetables,fruits, meats, poultry, and egg products
Bakery, pasta and confectionary products, ready to eat foods, fermented foods, alcoholic and non- alcoholic
Beverages, tea, coffee and cocoa, fabricated foods.