Quick Facts

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

Courses and Certificate Fees

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

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.

Food quality characteristic, chemical composition and physical structure; Physical, textural and rheological characteristics of food; Thermal properties relationship; Relationship of structure to quality.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.