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Domain Track: Food Processing

Domain Track: Food Processing

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Students get hands-on experience in various food processing/preservation methods such as hot air drying, freeze-drying, extraction of essential oils, pickling, jam, jelly, sauce and candy preparation, wine preparation etc. Students develop and assemble food processing equipment based on modern technologies such as Microwave Assisted Extraction, IR dryer etc. They are involved in developing innovative food products viz. cup-cake from ragi and starch free potato residue and vitamin and fibre enriched curd. They learn to use equipment for determining the food composition. University is equipped with various analytical equipment including HPLC which students use for food product characterization. Students have made edible film from potato starch and are working to utilize other agro wastes for biodegradable packaging to address environmental issues. Students undergo internship in small scale bakery unit, mini dairy unit and SC-CO 2 extraction unit where they gain skills and confidence of working in large production plants.

Track Total Credits (T-P-P) (3-15-11) Total 29

Course Divisions

  • Processing Technology of Cereals and Millets CUFP2310(1-2-0)
  • Processing Technology of Legumes and Oilseeds CUFP2311(1-2-0)
  • Processing Technology of Fruits, Vegetables, Spices and Condiments CUFP2312(1-2-0)
  • Product Development and Packaging Technologies CUFP2313(0-3-0)
  • Food Standards and Regulations and HACCP Systems CUFP2314(0-3-0)
  • Sensory Evaluation and Nutritional Labelling of Foods CUFP2315(0-3-0)
  • AELP Linked Project CUFP2316(0-0-11)

Domain Track Objectives:

  • Impart an understanding of general process flow of various food products, physical principles of operation for various types of equipment and the impact of the processing on the physical, chemical and sensory properties of the food products
  • Understand the concepts and principles of processing and packaging techniques and the effects of processing parameters on product safety and quality
  • Gain insights into the scientific, regulatory, and consumer interests that interact in determining the safety of food

Domain Track Learning Outcomes:

Upon completion students will be able to:

  • Operate and maintain processing equipment
  • Formulate and make processed food products
  • Adopt hygienic and sanitation practices during product preparation
  • Understand and develop HACCP plans based on the standards and regulations
  • Perform sensory evaluation and develop nutrition labels for food products

Career Scope:

  • Students developing aptitude for work and right skills will find ample job opportunities in public and private sector, food research laboratories, catering companies, food wholesalers, restaurants etc.
  • It will lay base for students to pursue certification courses in nutrition, IPR, food preservation etc.
  • Students could become entrepreneurs in starting food business.

Domain Syllabus:

1. Processing Technology of Cereals and Millets (1-2-0)

General Introduction, Properties of cereals and millets, Paddy Processing, Parboiling of paddy, Drying, Wheat processing, Corn milling, Malting of cereals, Rice fortification methods, Food packaging and quality


Physical properties of cereals, Physical and frictional properties of cereals, Moisture content of grain, Parboiling and cooking quality of paddy, Preparation of puffed and flaked rice and sorghum. Estimation of milling qualities in a rice mill, Proximate analysis of cereal based products, Estimation of moisture content and drying time calculations

2. Processing Technology of Legumes and Oilseeds (1-2-0)

General Introduction, Morphology, Pulse Milling, Pulse Processing, Oil seed Milling and problems in oil seed milling, Refining of oils


Esimation of physical properties of legumes and oilseeds, Determination of proximate composition of selected pulses and oilseeds, Preconditioning of pulses before milling, Laboratory milling of selected pulses and oilseeds and its quality evaluation, Laboratory refining of selected oils, Study of cooking quality of pulses

3.Processing Technology of Fruits, Vegetables, Spices and Condiments (1-2-0)

General Introduction, Primary processing and packaging, Canning, FSSAI specifications and food quality, Value added products, Spices and Condiments, Spice Board of India


Primary processing of selected fruits and vegetables, Estimation of TSS, pH, Acidity, and Ascorbic acid, Study of steps of Can making process, Processing of food using salt, high concentration of sugar, acidulants, and fermentation techniques, Drying of fruits and vegetables using freeze-drying, Adulteration test of spices

4. Product Develoment and Packaging Technologies (0-3-0)

Product design process, Product development process, Formulation and composition description, Process flow diagram, Process development, Packaging principles, Types of packaging - MAP, CAP, VP, Preparation and packaging of food products

5. Food Standards and Regulations and HACCP Systems (0-3-0)

Codex Alimentarius, FSSAI, ISO, SQF, GMP's, SOP's, SSOP's, FHP, HACCP Principles, APEDA, Spice Board

6. Sensory Evaluation and Nutritional Labelling of Products (0-3-0)

Sensory attributes of foods, Sensory evaluation methodology, Threshold measurements, Difference Tests, Descriptive analytical methods, Consumer tests, Nutritional labelling

7. AELP Linked Project (0-0-11)
  • 1. Formulate and Preparation of Products
  • 2. Develop HACCP plans for formulated products
  • 3. Identify standards and regulations for the food products
  • 4. Sensory evaluation of the developed products
  • 5. Label and develop appropriate packaging and storage methods
Suggested References
  • Post Harvest Technology of Cereals, Pulses and Oilseeds. A.Chakravarty
  • Industrial Processing of Fruits and Vegetables. U.D. Chavan and J.V. Patil. 2013. AstralInternational Pvt. Ltd., New Delhi.
  • Advances in Preservation and Processing Technologies of Fruits and Vegetables. S. Rajarathnam and R.S. Ramteke. 2011. New India Publishing Agency, New Delhi.
  • Fruit & Vegetable Preservation: Principles and Practices. R.P. Srivastava and Sanjeev Kumar. 2002., 3rd Ed. International Book Distribution Co., Delhi.
  • Preservation of Fruits and Vegetables. Girdhari Lal, G.S. Siddappa and G.L. Tandon. 1959. ICAR, New Delhi.
  • Spices and Condiments. Pruthi, J.S., 1980. Academic Press, New York.
  • Methods for Developing New Food Products – An Instructional Guide. Fadi Aramouni, Kathryn Deschenes, 2015
  • Food Packaging – Principles and Practice. Gordon L. Robertson. CRC Press, Taylor and Francis Group
  • Sensory Evaluation of Food – Principles and Practice, Harry T. Lawless and Hildegrade Heymann

Session Plan:

1. Processing Technology of Cereals and Millets
Session 1.1

Present Status and Future Prospects of Cereals and Millets, Morphology, Chemical Composition, and Nutritive Value


Problem Session on Physical Properties of Cereals

Session1. 2

Physico-chemical Properties of Cereals


To Determine Physical and Frictional Properties of Cereals

Session 1.3

Paddy Processing and Rice Milling


Determination of Moisture Content of Grain

Session1. 4

Parboiling of Paddy


Study of Parboiling of Paddy

Session1. 5

Wheat Processing


Milling of Wheat

Session 1.6

Corn Milling


Preparation of Popcorn

Session1. 7

Malting of Cereals


Preparation of Puffed and Flaked Rice

Session1. 8

Rice Fortification Methods


Estimation of Milling Qualities and Milling Efficiency of a Rice Milling Machine

Session1. 9

Milling of Barley


Study of Milling of Barley and Oats

Session 1.10

Preparation of Noodles
Milling of Rye and Sorghum

Session 1.11

Determination of EMC and Calculating Drying Depth

2. Processing Technology of Legumes and Oilseeds
Session 2.1
  • Present Status and Future Prospects of Legumes and Oilseeds
  • Morphology of Legumes and Oilseeds
Session 2.2
  • Anti-nutriitonal Compounds in Legumes and Oilseeds
Session 2.3
  • Types of Milling Methods, Machinery, Milling Quality and Efficiency
Session 2.4
  • Factors Affecting Quality and Quantity in Dhal Milling
Session 2.5
  • Pulse Processing
Session 2.6
Session 2.7
  • Oil Extaction Methods
Session 2.8
  • Oil Milling Quality and Efficiency
Session 2.9
Session 2.10
  • Problems in Oil Milling and Desolvenitization
Session 2.11
  • Hydrogenation of Oils
Session 2.12
  • Solvent Extraction
3. Processing Technology of Fruits, Vegetables, Spices, and Condiments
Session 3.1
  • Production and Processing of Fruits and Vegetables, Principles and Preservation Methods
Session 3.2
  • Primary Processing and Packaging
Session 3.3
  • Canning
Session 3.4
  • FSSAI Specifications and Food Quality
Session 3.5
  • Value Added Products
Session 3.6
  • Spices and Condiments
Session 3.7
  • Value Added Products from Spices and Condiments
Session 3.8
  • Spice board of India
Session 3.9
Session 3.10
Session 3.11
Session 3.12
Session 3.13
4. Product Development and Processing Technologies
Session 4.1
Product Development Strategy
Session 4.2
Session 4.3
Product Design Development
Session 4.4
Process Development
Session 4.5
Product Testing
Session 4.6
Product Commercialization
Session 4.7
Product Launch and Evaluation
Session 4.8
Future of product Development Process
Session 4.9
Product Development - Examples
Session 4.10
Deteriorative Reaction in Foods
Session 4.11
Shelf Life of Food
Session 4.12
Food Packaging Closure and Sealing Systems
Session 4.13
Packaging of Horticultural Products
Session 4.14
Packaging of Cereals, Snack and Confectionery Foods
Session 4.15
Packaging of Dairy Products
Session 4.16
Packaging of Beverages
Session 4.17
Modified Atmospheric Packaging
Session 4.18
Active and Intelligent Packaging
Session 4.19
Aseptic Packaging of Foods
5. Food Standards and Regulations and HACCP Systems
Session 5.1
Codex Alimenatarius
Session 5.2
ISO Standards for Food Safety Management
Session 5.3
Safe Quality Food (SQF)
Session 5.4
Global Food Safety Initiative
Session 5.5
Total Quality Management
Session 5.6
Food Hygiene
Session 5.7
Food Safety Standards Authority of India
Session 5.8
Bureau of Indian Standards
Session 5.9
AGMARK Certification
Session 5.10
Agricultural and Processed Food Products Export Development Authority
Session 5.11
Spices Board India
Session 5.12
Session 5.13
Pre HACCP Activities and Pre-requisite Programs
Session 5.14
Session 5.15
Session 5.16
Hazard Analysis
Session 5.17
Identify Critical Control Points
Session 5.18
Establish Critical Limits
Session 5.19
Establish Monitoring Procedures
Session 5.20
Establish Corrective Actions
Session 5.21
Establishing Verification Procedures
Session 5.22
Establishing Record-keeping and Documentation Procedures
Session 5.23
HACCP Comprehensive
6. Sensory Evaluation and Nutritional Labelling of Products
Session 6.1
Sensory Evaluation - Brief Background
Session 6.2
Sensory Evaluation - Experimental Design and Procedures
Session 6.3
Discrimination Tests
Session 6.4
Sensory Thresholds
Session 6.5
Descriptive Analysis
Session 6.6
Flavour and Texture Analysis
Session 6.7
Evaluation of Colour and Appearance
Session 6.8
Consumer Questionnaire - Field Tests
Session 6.9
Statistical Concepts for Sensory Analysis
Session 6.10
Test Sensitivity
Session 6.11
Food Labelling
Session 6.12
Nutrient Labelling
Session 6.13
Labelling Claims
Session 6.14
Calorie Calculations
Session 6.15
FSSAI Labelling Standards
Session 6.16
CODEX Guidelines
Session 6.17
Nutrient Labelling Going Forward
Session 6.18
Creating Nutrition Label

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Our Main Teachers

Dr. Ruby Pandey

Assistant Professor, SoABE Food Processing Domain Coordinator

Qualification: Ph.D. (IIT Kharagpur, West Bengal) M.Tech (Anna University, Chennai) B.Tech (Shri Mata Vaishno Devi University, J & K) Area of Specialization:  Food Technology, Food Processing Research Interest: Agri-waste utilization, Green Extraction Technologies Subjects Teaching: Processing Technology of Fruits, Vegetables, Spices and Condiments Product Development & Packaging Technology

Dr. Kakani has a PhD in Food Science and Technology, an MS (Food Science and Technology) with emphasis on food microbiology, and MAB (Master in Agribusiness Management) from Texas A&M University, College Station, USA. She holds a bachelor’s degree in Agricultural Sciences from Acharya NG Ranga Agricultural University, Hyderabad. She specializes in the area of […]

Qualification: Ph.D (IIT Kharagpur) M. Tech (OUAT, Bhubaneswar) B. Tech (OUAT, Bhubaneswar) 40 years of teaching and research experience Area of Specialization: Food Process Engineering Research Interest: Agricultural By-products utilization Development of Process Technologies Development of post-harvest equipment Email: [email protected] Phone: 7989927565 Subjects Teaching: Processing Technology of Cereals and Millets CUFP2310(1-2-0)


Assistant Professor, SoABE

Educational Qualification :- Ph.D. (Odisha University of Agriculture and Technology, Bhubaneswar) M.Tech. (Jawaharlal Nehru KrishiVishwavidyalaya, Jabalpur, M.P) B.Tech. (Indira Gandhi KrishiVishwavidyalaya, Raipur, Chhattisgarh) Area of Specialization: Engineering Properties of Biological Materials; Processing and food engineering, Post-Harvest processing of cereal pulses and storage Engineering. Drying studies and characteristics of agricultural produce. Research Interest: Isolation of starch […]

Dr. Ajay Kumar Swarnakar

Assistant Professor, SoABE

Qualification: Ph.D (IITKharagpur), M. Tech (IIT Kharagpur, B. Tech (Jawaharlal Nehru KrishiVishwavidyala, Jabalpur) Area of Specialization: Food Process Engineering Research Interest: Cereal Processing, Microwave heating, Drying Email: [email protected] Phone: +91-8101766639 Subjects Teaching: Processing Technology of Legumes and Oilseeds CUFP2311(1-2-0) Sensory Evaluation and Nutritional Labelling of Foods CUFP2315(0-3-0)