Diploma in Food Processing Course

(For Registration & Fee Details please Contact 0092-321-1222295 /0092-321-1222296)

Food processing, any of a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage.A number of foodprocessing innovations have even resulted in new products, such as concentrated fruit juices, freeze-dried coffee, and instant foods.Food processing is a modern practice that improves distributional efficiency and enhances the marketing of the food products. It is considered as a branch of food science, where a set of methods and techniques are used to transform raw ingredients into food for safe consumption by humans or animals. Though food processing existed even during prehistoric period, the technology input to enhance preservation of food, flavour, etc and to reduce the toxins in the food product is relatively new and has revolutionised the entire food industry.Food processing industry all over the world has a very potent market for consumer food including pasta, breads, cakes, pastries, biscuits, soft drinks, beer, alcohol beverages, corn flakes, ready to eat and ready to cook products, cocoa products, mineral and packaged water, etc. This shows that in coming decades a boom can be expected in the sector with immense demand of trained professionals.The Food Departments in the world require numerous bacteriologists, toxicologists, professionals trained in packaging technology, organic chemistry, biochemistry, analytical chemistry, etc. Similarly, Modern Food Corporations recruit professionals who can process and market products such as bread, fruit juices, edible oils, soft drink, etc. A number of units in the world  have come up which require food processing and marketing professionals in large numbers for various positions.Food Processors research and evaluate new product and services opportunities, customer demands and requirements for potential products, as also customer needs and insights. They are also responsible for overall marketing strategies and execution of plans for products and services.

Eligibility : F.Sc./A’Level / Grade 12 +
Duration : Two Years  including Six Months Internship

Course Outline :

Section I                                                                                                                                                                                                    Cookery
Importance of kitchen in Hotel & Catering establishments
Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg
Balancing of recipes, standardisation of recipes, standard yield, maintaining recipe files
Roux balance, Roux blond and Roux Bruno
Theory of Bread making
Kitchen stewarding and upkeep of equipment

Section II
Larder – Organisation & layout. Larder control
salads – classification
Poultry and Game
Assembling of cold buffets, sandwiches
Different types of forcement and their uses
Cleaning and care of Larder equipment

Section III
Personal hygiene
Dish washing methods
Garbage disposal
Food Poisoning
Food Storage
Pest Control
Municipal health laws

Section IV
Definition of nutrition
Carbohydrates and proteins
Vitamins in diet
Health Foods & Menus for diabetic, heart, blood pressure patients
First aid and treatment for cuts, wounds, burns

Section V
Commodities and Costing
Cereals – Wheat, rice, maize
Pulses – Types and uses of pulses
Fresh fruits and vegetables
Dairy products
Major Prevailing food standards
Herbs, spices and condiments
Brief introduction of Tea, Coffee, Cocoa
Methods of food preservation
Importance of costing and cost dynamics

Section VI
Computer Awareness
Hardware, features and uses
Software concepts
Classification Of Food Processing
Potential Advantages & Disadvantages of Food Processing
Performance Parameters for Food Processing
Hygiene & Efficiency for Food Production
Food processing Industries and Practices

  • Cannery
  • Fish Processing
  • Food Packaging Plant
  • Industrial Rendering
  • Meat Packing Plant
  • Slaughterhouse
  • Sugar Industry                                                                                                                                                                                                                                                                                                                                                                                             Six Months Internship (Before , After Or During the Course)