Diploma in Food Technology

In Mumbai

Rs 15,000
You can also call the Study Centre
22660... More
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Important information

  • Diploma
  • Mumbai
  • Duration:
    3 Years

Important information

Where and when

Starts Location
On request
PREMLILA VITHALDAS POLYTECHNIC Sir Vithaldas Vidyavihar, Juhu Road, Santacruz (West),, 400049, Maharashtra, India
See map

Frequent Asked Questions

· Requirements

S.S.C./I.C.S.E./C.B.S.E. ( Minimum 50% marks)

Course programme

Evolution of cooking processes, fermentation Process
and Food Preservation processes
2. Objective of Food Processing
An introduction to objectives such as:
i) Improvement of digestibility
ii) Improvement of nutritive quality
iii) Improvement of acceptability, flavour, appearance, taste
iv) Improvement of texture
v) Prolongation of shelf-life

Food commodities and their production
i) Cereal crops, pulses, legumes, oil seeds, nuts
growth, use of agrochemicals in conservation,
harvest, post-harvest treatments, storage -
an introduction
ii) Fruits and vegetables - growth, crop protection
harvest-Commercially important types
ripening storage - an introduction
iii) Milk-rearing milk animals, improvement of
milk yield collection and transportation
of milk-an introduction
iv) Plantation crops - coffee, tea, cocoa, spices-growth,
harvest, types - an introduction
v) Meat, fish, poultry-Rearing meat, producers, methods
for fattening meat animals, fish culture, marine
fishing practices, poultry for meat and eggs -
an introduction
vi) Derived commodities - sugar, jaggery, starch, salt etc.

4. Improvement of Digestibility:
Process such as milling, cooking, fermentation etc.
An introduction to the processes and their purpose
i. e. removal of un-digestible material, softening,
gelatinization, denaturation, inactivation of
enzyme inhibitors.
5. Improvement of acceptability -
Appearance, taste, texture and flavor - improved
acceptability through:
a) Thermal treatment such as baking, grilling,
boiling, frying-changes taking place therein
an introduction to browning reaction
b) Blending with spices, condiments, additives
c) Fermentation reactions
d) Freezing - Ice Cream etc.
e) Fabrication - shaping and improvement in texture, taste
use of comminuted materials to build up
fabricated articles - traditional types,
modern extruded and other fabricated types
f) Gelling
g) Texturisation

6. Improvement of nutritive quality
Process such as fortification, enrichment, germination
fermentation, inactivation of a nutritional factors,
stabilization of nutrients and increasing the availability
of nutrients

7. Improvement in Texture
Use of methods to prevent loss/absorption of moisture.
a brief idea about rheology and viscosity, aeration,
colloids and emulsions.
8. Prolongation of shelf-life:
An introduction of spoilage of food and principles behind
dehydration, freezing, low temperature storage, heat
treatment, use of chemicals in the preservation of food
and packaging
9. Simulation:
Vegetarian meat, use of additives in simulation
10. New sources of food. Single cell protein, leaf protein,
protein from waste etc.

Achievements for this centre

Additional information

Work placements: Provides Internships

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