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Indian Institute of Technology, Kharagpur

Novel Technologies For Food Processing And Shelf Life Extension

Indian Institute of Technology, Kharagpur and NPTEL via Swayam

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ABOUT THE COURSE:Food processing which includes both fresh and packaged food involves handling of foods, preparation and storage through the subsequent stages so that the pathogens and toxic components present in food are destroyed and deactivated making the food safer and hygienic. It is the capability of the food processing sector to develop novel food processing and preservation technologies to manufacture and preserve food in an effective manner with a view to enhance their shelf life, improve quality as well as make them functionally more useful.There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and the farmers. This course “Novel Technologies for Food Processing and Shelf Life Extension ” deals about the recent and emerging engineering and technological innovations for novel and convenience food products manufacturing and shelf life extension. This course will play a pivotal role in pursuing research & development and will enable idea generation for the commercial manufacture of such products which ultimately lead our country to an international platform.INTENDED AUDIENCE:Food Processing and Engineering, Food Science and Technology, Agricultural Engineering, Biochemical Engineering, Chemical Engineering, and related disciplinesPREREQUISITES: NILINDUSTRY SUPPORT:Food industries such as Britannia Industries Ltd, Nestle, Hindustan Unilever Ltd, PepsiCo, FritoLay, General Mills, Glaxo, ITC, Jubilant foods, Coca Cola, Keventer Agro, Marico Cargill, etc.


Week 1: Introduction to food processing, preservation and quality; Basic principles & methods, water activity vs. food stability, structure-function relationship.Week 2: Chemical changes in food during processing; Browning reactions (enzymatic and non-enzymatic), protein interactions, carbohydrate interactions.Week 3: High pressure processing and Membrane technologies in food processing.Week 4: Food irradiation, RF & microwave heating; Super critical fluid extraction.Week 5: Food extrusion technology, RTE snack foods, Textured vegetable protein, Rice and dal analogues.Week 6: Hurdle technology concept, Natural antimicrobials & bacteriocin; Freeze drying.Week 7: Controlled atmosphere storage of food grains; ozone, microwave treatment for disinfestation of grains; Detection of spoilage in grains.Week 8: Modified atmosphere packaging, Active packaging, and Edible coating of fruits & vegetables.Week 9: Extraction and processing of oil; Mechanical expellers, solvent extraction, refining, hydrogenation, winterization.Week 10: Shelf life extension of oils using natural antioxidants; Concept and measurement of rancidity.Week 11: Microencapsulation of bioactive, and Technology of oil powder.Week 12:Functional foods and Nutraceuticals, Ready-to-eat therapeutic food, micronutrient fortified high energy bar, gluten free bread, carbonated cereal beverage.

Taught by

Prof. Hari Niwas Mishra



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