*Core Subjects/Syllabus* 

*Semester 1: Fundamentals of Food Processing* 

1. *Food Chemistry and Biochemistry* 

   - Composition of food (carbohydrates, proteins, lipids, vitamins). 

   - Enzymatic reactions, Maillard reaction, and food spoilage mechanisms. 

 

2. *Food Microbiology and Safety* 

   - Microbial contamination (bacteria, yeast, Molds). 

   - HACCP, ISO 22000, and GMP (Good Manufacturing Practices). 

 

3. *Principles of Food Preservation* 

   - Thermal processing (pasteurization, sterilization, UHT). 

   - Non-thermal methods (freezing, dehydration, irradiation). 

 

4. *Unit Operations in Food Processing* 

   - Size reduction, mixing, extrusion, and homogenization. 

   - Equipment design and process flow diagrams. 

 

5. *Food Laws and Regulations* 

   - FSSAI (India), FDA (USA), EU food safety standards. 

   - Labelling, packaging laws, and global trade compliance. 

 

*Semester 2: Advanced Processing Technologies* 

6. *Dairy and Meat Processing* 

   - Milk pasteurization, cheese production, and meat curing. 

   - Fermented products (yogurt, sausages) and shelf-life enhancement. 

 

7. *Fruit, Vegetable, and Cereal Processing* 

   - Canning, juicing, and freeze-drying techniques. 

   - Flour milling, baking, and extrusion of snacks. 

 

8. *Food Packaging Technology* 

   - Active and intelligent packaging. 

   - Sustainable materials (biodegradable films, edible coatings). 

 

9. *Quality Control and Assurance* 

   - Analytical methods (HPLC, GC-MS, spectrophotometry). 

   - Sensory evaluation and statistical process control (SPC). 

 

10. *Food Additives and Ingredients* 

    - Role of preservatives, emulsifiers, and flavour enhancers. 

    - Natural vs. synthetic additives and clean-label trends. 

 

*Semester 3: Industrial Applications and Innovation* 

11. *Food Process Engineering* 

    - Heat and mass transfer in food systems. 

    - Process optimization using Six Sigma and Lean Manufacturing. 

 

12. *Novel Food Technologies* 

    - High-pressure processing (HPP), pulsed electric fields (PEF). 

    - Nanotechnology and encapsulation for nutrient delivery. 

 

13. *Waste Management and Sustainability* 

    - Byproduct utilization (e.g., fruit peels, whey). 

    - Energy-efficient processing and carbon footprint reduction. 

 

14. *Food Product Development* 

    - R&D for new products (plant-based foods, functional foods). 

    - Scaling up from lab to industrial production. 

 

15. *Capstone Project/Internship* 

    - Industry project: Designing a food processing line or solving a quality issue. 

    - Internship with food manufacturing units or R&D labs. 

 

*Elective Subjects (Choose 2–3)* 

- *Beverage Technology* (soft drinks, brewing, distillation). 

- *Nutraceuticals and Functional Foods*. 

- *Food Supply Chain and Logistics*. 

- *Food Biotechnology* (enzyme engineering, GMOs). 

- *Retort and Aseptic Processing*. 

 

*Assessment Methods* 

- *Practical Exams*: Lab work on food preservation, microbial testing. 

- *Case Studies*: Solving contamination outbreaks or process failures. 

- *Projects*: Developing a new food product or sustainability plan. 

- *Internship Report*: Industry experience documentation.