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Swayam Central

Dairy and Food process and products technology

By Prof. Tridib Kumar Goswami   |   IIT Kharagpur

This course will cover basics of dairy (liquid food) food processing and preservation technologies required in any dairy and food processing industries. The basic knowledge ondairy food processing is intermingled with most of the unit operations at some or other stage of processing. Since, this basic aspect of food processing and preservationis not taught in most of the Agricultural engineering institutions elaborately, a comprehension of these aspects of processing andpreservation will enrich the knowledge base of the students in general.

INTENDED AUDIENCE: Agricultural Engineering, Food Technology, Food Engineering, Chemical Engineering, Biotechnological Engineering, Thermal Engineering, Biotechnology
PREREQUISITES: NIL
INDUSTRY SUPPORT: Any Processing Industry such as Britannia,ITC, Hindustan Lever, Mother Dairy, Amul, etc.


Learners enrolled: 3500

SUMMARY

Course Status : Ongoing
Course Type : Elective
Duration : 12 weeks
Start Date : 29 Jul 2019
End Date : 18 Oct 2019
Exam Date : 16 Nov 2019
Category :
  • Agricultural and Food Engineering
  • Level : Postgraduate
    This is an AICTE approved FDP course

    COURSE LAYOUT

    Week 1  :  Basic principles and methods of food processing and preservation. EmergingTechnologies in food processing. Food additives and preservatives.
    Week 2  :   Food lawsand standards. Effect of processing on acceptability and nutritive value offood.
    Week 3  : Physico-chemical properties and structure of milk and milk constituents.
    Week 4  :  Chemical and microbial spoilage of milk and milk products; Fluid milkProcessing, packaging and distribution.
    Week 5  : Common dairy processes – creamseparation (standardization),pasteurization, sterilization andHomogenization.
    Week 6  :  Process technology for manufacture of evaporated milk, condensedmilk, dried milk, malted milk, infant and baby foods, ice-cream, cheese, butter,fermented milk and indigenous dairy products.
    Week 7  :  Methods and procedures forsampling and testing of milk and milk products. Laws and standards for milk andmilk products.
    Week 8  :  Technological processes for industrially manufactured foods of commercial importance, from plant and animal origin.
    Week 9  :  Cereals, vegetables,fruits, meats, poultry and egg products; Bakery, pasta and confectionaryproducts, ready to eat foods, fermented foods, alcoholic and non- alcoholicBeverages, tea, coffee and cocoa, fabricated foods.
    Week 10  :  Packaging materials;Characteristics, properties and their design. Packaging requirement forDifferent processed and unprocessed foods.
    Week 11  :  Working Principles of various typeof fillers : form-fill- seal machine.
    Week 12  :  Gas packaging and modified atmospherePackage design. Shelf life prediction of foods in packages. Quality control inFood packaging. Product safety and packaging regulations.

    BOOKS AND REFERENCES

    Nil

    INSTRUCTOR BIO



    Prof. Tridib Kumar Goswami, a NAAS, ISAE, IE, AABS Fellow, did his B.Sc. in Chemistry (Hons) from University of Calcutta, B.Tech. in Food Technology and Biochemical Engineering from Jadavpur University, Ph.D. from IIT Kharagpur. After serving Kwality Ice Cream, Bombay for 1½ years, he joined IIT Kharagpur in 1989 and is still continuing as a Professor. He has earned 5 Indian Patents, published 104 papers in peer reviewed reputed journals, 55 conference proceedings. He has written 4 books and 14 book chapters published by International publishers. He has travelled around the world for presenting papers and was specially invited by Jeonbuk National University, Korea with full sponsorship in 2009. He has guided 14 Ph.D., out of which 3 theses have been awarded the prestigious Jawaharlal Nehru Award offered by ICAR. One of his papers was awarded the prestigious N.N. Mohan Memorial Award for 2009 conferred by AIFPA, New Delhi for Best Paper of the year. He has also received several National and International awards. He has completed several sponsored research & consultancy projects as PI and co-PI. He is the first faculty from Agricultural Engineering discipline in India to contribute to the National program on technology enhanced learning.

    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:16 November 2019: 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 are being discontinued from July 2019 semester and will not be dispatched

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