DIPLOMA IN FOOD TECHNOLOGY (2 YEAR)

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DIPLOMA IN FOOD TECHNOLOGY (2 YEAR)

📘 1st Year Syllabus

1. History and Development of Food Technology

  • Evolution of food processing and preservation techniques globally and in India
  • Traditional vs modern food technology
  • Milestones in food technology development
  • Role of food technology in food security and industry

2. Food Chemistry

  • Composition of food: carbohydrates, proteins, fats, vitamins, minerals, water
  • Chemical changes during processing and storage
  • Food additives and their functions

3. Food Microbiology

  • Microorganisms in food: beneficial and harmful
  • Food spoilage and contamination
  • Principles of food preservation through microbiology

4. Food Processing and Preservation Techniques

  • Thermal processing: pasteurization, sterilization, blanching
  • Refrigeration and freezing
  • Drying, fermentation, irradiation, canning
  • Packaging materials and methods

5. Food Safety and Quality Control

  • Food safety standards and regulations (FSSAI, HACCP)
  • Quality control techniques
  • Hygiene and sanitation in food processing

📗 2nd Year Syllabus

1. Food Product Technology

  • Technology of dairy products, fruits and vegetables, cereals, pulses, meat, poultry, and fisheries
  • Processing of bakery and confectionery products
  • Beverage technology: tea, coffee, soft drinks, alcoholic beverages

2. Food Engineering

  • Principles of food engineering
  • Equipment and machinery used in food processing
  • Plant layout and design

3. Food Packaging and Storage

  • Types of packaging materials and their selection
  • Packaging techniques
  • Storage conditions and shelf-life extension

4. Food Regulations and Legislation

  • Food laws and regulations in India and internationally
  • Labeling requirements
  • Intellectual property rights in food technology

5. Food Industry Management and Entrepreneurship

  • Basics of food industry management
  • Marketing and distribution of food products
  • Entrepreneurial skills for starting food processing units

6. Practical Training and Industrial Exposure

  • Hands-on training in food processing labs
  • Visits to food processing industries and quality control labs
  • Internship or industrial training

Information

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