CERTIFICATE IN FOOD TECHNOLOGY (1 YEAR)

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CERTIFICATE IN FOOD TECHNOLOGY (1 YEAR)

📘 Syllabus Structure (1 Year)

1. Introduction to Food Technology

  • Basics and scope of food technology
  • Importance of food processing and preservation
  • Overview of food industry

2. Food Chemistry Basics

  • Composition of food: carbohydrates, proteins, fats, vitamins, minerals, water
  • Changes in food during processing

3. Food Microbiology

  • Microorganisms in food: beneficial and harmful
  • Food spoilage and contamination
  • Basic principles of food safety

4. Food Processing Techniques

  • Thermal methods: pasteurization, sterilization, blanching
  • Refrigeration and freezing
  • Drying and dehydration
  • Fermentation

5. Food Packaging and Storage

  • Packaging materials and their importance
  • Storage conditions and shelf life
  • Hygiene and sanitation

6. Food Safety and Quality Control

  • Food safety standards and regulations (FSSAI basics)
  • Personal hygiene and sanitation practices
  • Quality control in food processing

7. Practical Training

  • Hands-on experience with food processing equipment
  • Simple food preservation methods
  • Food safety and hygiene practices

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