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Food Technology course by IIT Kharagpur (SWAYAM) | Apply Now

21/11/2022
Food Technologist
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SWAYAM is a programme initiated by the Government of India. offers free courses on various specialized topics useful for the food industry. All the courses are AICTE-approved courses.

Let’s know about 3 upcoming courses that will be helpful when you move into an industry for work.

1) Cooling Technology: Why and How utilized in Food Processing and allied Industries

Cooling Technology: Why and How utilized in Food Processing and allied Industries

This course is offered by IIT Kharagpur

Course Status : Upcoming
Course Type : Elective
Duration : 12 weeks
Start Date : 23 Jan 2023
End Date : 14 Apr 2023
Exam Date : 29 Apr 2023 IST
Enrollment Ends : 30 Jan 2023
Category : Agricultural and Food Engineering
Credit Points : 3
Level : Undergraduate/Postgraduate

ABOUT THE COURSE:

This course will cover basics of processing and preservation technologies required in any processing industries. The basic knowledge onthermal processing is intermingled with most of the unit operations at some or other stage of processing. Since, these basic aspects of thermal operationsis not taught in most of the engineering institutions elaborately, a comprehension of these aspects of thermal processing will enrich the knowledge base of the students in general.

INTENDED AUDIENCE:

Agricultural Engineering, Food Technology, Food Engineering, Chemical Engineering, Biotechnological Engineering, Thermal Engineering, Biotechnology

INDUSTRY SUPPORT:

Any Processing Industry such as ITC, Hindustan Lever, Britannia etc.

Food Technology Whatsapp Group
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COURSE LAYOUT

Week 1: Fundamentals of food processing and preservation
Week 2: Cooling load calculations including heat of respiration
Week 3: Psychrometry
Week 4: Basics of thermodynamics
Week 5: Carnot cycle
Week 6: Reverse Carnot cycle
Week 7: Refrigeration and air-conditioning
Week 8: Vapour compression refrigeration cycles
Week 9: Compressor, Condenser, Expansion device, Evaporator
Week 10: Freezing and Freeze Drying
Week 11: Cold Storage
Week 12: A product of low temperature: Ice cream

2) Instrumentation and Process Control in Food Industry

Instrumentation and Process Control in Food Industry

This course is offered by IIT Kharagpur

Course Status : Upcoming
Course Type : Elective
Duration : 8 weeks
Start Date : 23 Jan 2023
End Date : 17 Mar 2023
Exam Date : 26 Mar 2023 IST
Enrollment Ends : 30 Jan 2023
Category : Agricultural and Food Engineering
Credit Points : 2
Level : Undergraduate

ABOUT THE COURSE :

The course aims to introduce the first principles of controlled systems as sensed by instruments and fedback for effective control strategies. Design of stable controllers based on proportional – integral – derivative combinations will be the final outcome of the course objectives. The participants are expected to apply transform calculus to obtain real time solutions to second order system response.
PRE-REQUISITE: Transform Calculus/ Complex Algebra.

INDUSRTY SUPPORT:

  • SSP Pvt. Ltd.(info@sspindia.com);
  • Neologic Engineers Pvt. Ltd. (ravindramahajan1@gmail.com);
  • CIPHET – Ludhiana (deepyadav18@gmail.com).
INTENDED AUDIENCE: Food Industry Professionals, ICAR,CIPHET Scientists.

Course layout

Week 1: Review of Laplace Transform
Week 2: General models for instrumental response – zero and first order systems
Week 3: Particular model development for second order system
Week 4: Continuous stirred tank reactor models for P, PI, PID controllers with negative and positive feedbacks
Week 5: Stability Analyses – Routh’s theorem, Root Loci
Week 6: Stability Analyses – Frequency Response, Bode plots
Week 7: Controller tuning – Zeigler-Nichols controller settings
Week 8: Introduction to Digital Control

3) Novel Technologies For Food Processing And Shelf Life Extension

Novel Technologies For Food Processing And Shelf Life Extension

This course is offered by IIT Kharagpur

Course Status : Upcoming
Course Type : Core
Duration : 12 weeks
Start Date : 23 Jan 2023
End Date : 14 Apr 2023
Exam Date : 30 Apr 2023 IST
Enrollment Ends : 30 Jan 2023
Category : Agricultural and Food Engineering
Credit Points : 3
Level : Undergraduate/Postgraduate

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 disciplines
PREREQUISITES: NIL
INDUSTRY SUPPORT:
  • Britannia Industries Ltd,
  • Nestle,
  • Hindustan Unilever Ltd,
  • PepsiCo,
  • FritoLay,
  • General Mills,
  • Glaxo, ITC,
  • Jubilant foods,
  • Coca Cola,
  • Keventer Agro,
  • Marico Cargill, etc.

Course Layout

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; Supercritical fluid extraction.
Week 5: Food extrusion technology, RTE snack foods, Textured vegetable protein, Rice and dal analogs.
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.

Course certificate

swayam Course sample certificate
Sample Certificate
  1. The course is free to enroll and learn from. But if you want a certificate, you have to register and write the proctored exam conducted by us in person at any of the designated exam centres.
  2. The exam is optional for a fee of Rs 1000/- (Rupees one thousand only).
  3. Date and Time of Exams: 26 March 2023 Morning session 9am to 12 noon; Afternoon Session 2pm to 5pm.
  4. Registration url: Announcements will be made when the registration form is open for registrations.
  5. The online registration form has to be filled and the certification exam fee needs to be paid. More details will be made available when the exam registration form is published. If there are any changes, it will be mentioned then.
  6. Please check the form for more details on the cities where the exams will be held, the conditions you agree to when you fill the form etc.

CRITERIA TO GET A CERTIFICATE

Average assignment score = 25% of the average of the best 6 assignments out of the total 8 assignments given in the course.
Exam score = 75% of the proctored certification exam score out of 100

Final score = Average assignment score + Exam score

YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF THE AVERAGE ASSIGNMENT SCORE >= 10/25 AND THE EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

The certificate will have your name, photograph, and score in the final exam with the breakup. It will have the logos of NPTEL and IIT Kharagpur. It will be e-verifiable at nptel.ac.in/noc.

Only the e-certificate will be made available. Hard copies will not be dispatched.

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