Swayam Central

Thermal Processing of Foods

By Dr. R. Anandalakshmi   |   IIT Guwahati
The Food and Agriculture Organization (FAO) of the United Nations (UN) issued a report on the importance and complexities associated with feeding the projected 9.1 billion world population in 2050. Sustainable production of safe and nutritious foods, development of foods that have a long shelf life and foods that are either ready-to-eat or easy to are of greater importance towards meeting this goal. Understanding “Food Engineering” and “Thermal Processing of Foods” serves as basic requirement means of meeting this goal.

INTENDED AUDIENCE: The target audience for this course is 

(i)        BTech/MSc/MTech/PhD students or faculties from reputed academic and technical institutions interested in acquiring knowledge of thermal food processing technologies 
(ii)       Those who are pursuing a career as a chemical engineer or food engineer or biotechnologist designing thermal processing technologies for food processing or working with thermal processing of   foods 
(iii)       Executives, engineers and researchers from manufacturing, service and government organizations including R&D laboratories working in the area of thermal food processing
INDUSTRY SUPPORT: Food Corporation of India, Department of food & Public Distribution, India Central Food Technological Research Institute, Institute of Food Security and Central Warehousing Corporation. Some of the private sectors are Amul, Perfetti Van Melle India Pvt. Ltd., Parley Products Ltd., PepsiCo India Ltd. etc


Course Status : Upcoming
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 : Undergraduate
    This is an AICTE approved FDP course


    Week 1 : Food microbiology: microbial growth and concerns in various foods, Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT
    Week 2 : Thermal processing equipment, Milk pasteurization, Canning operations  
    Week 3 : Temperature distribution and heat penetration, Kinetics of reactions, F value and process requirements
    Week 4 : Quality considerations and process optimization, Shelf life studies, Validation of heat processes
    Week 5 : Fundamentals of aseptic processing, Aseptic equipment design, Aseptic process design
    Week 6 : Microwave and radio frequency heating, Ohmic heating, Overview of non-thermal processing technologies
    Week 7 : Advanced separation processes, High pressure, dialysis, ultrafiltration and reverse osmosis, Nanofiltration, electro dialysis and membrane separation
    Week 8 : Various types of heat exchangers for food process engineering, Various types of driers for food process engineering
    Week 9 :  Importance and applications of extrusion technology in food processing, Changes of properties and functional components of extruded foods
    Week 10: Food biosensors, Types of functional foods: Probiotics and nutraceuticals
    Week 11: Packaging considerations: Barrier and mechanical properties of different food packaging materials, Biocomposite/bionanocomposite
                    materials for food packaging applications
    Week 12: Sanitary components and requirements, Regulatory considerations


    1. Chan, E. C. S., Pelczar, M. J., Jr. Krieg N. R. 2010. Microbiology.  5th edition. Tata McGraw Hill, Delhi.
    2. Banwart, G.J. 1989. Basic Food Microbiology. 2nd    edition. Chapman & Hall, New York.
    3. Meyer, L.H. 2004. Food Chemistry. 1st edition. CBS Publishers & Distributors, Delhi.
    4. McCabe, W. L., Smith J., Harriot P. 2014. Unit Operations of Chemical Engineering. 7th edition. McGraw - Hill, International.
    5. Nelson, P.E. (Editor). 2010. Principles of Aseptic Processing and Packaging. 3rd edition. Purdue university press.
    6. Sun, D. (Editor). 2005. Emerging Technologies for Food Processing. Elsevier Academic Press.
    7. Metaxas, A.C., Meridith, R.J. 1993. Industrial Microwave Heating. Peter Pergrinus Ltd., London. 
    8. Soroka, W. 1999. Fundamentals of Packaging Technology. Institute of Packaging Professionals.
    9. Curtis, P.A. 2005. Guide to food laws regulations. Blackwell Publishing.


    Dr. R. Anandalakshmi is an Associate Professor in the Department of Chemical Engineering, Indian Institute of Technology, Guwahati. Her research interests are in the area of Computational Heat Transfer and Fluid Flow, Process Modeling and Simulation, Solar Thermal Energy Conversion, Energy Efficient Design of Thermal Systems, Microwave Assisted Food and Material Processing, Food Packaging and Preservation, Refrigeration and Air-conditioning Systems


    • 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.

    • 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

    • 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 Guwahati. 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