Diploma in Food Technology

PREMLILA VITHALDAS POLYTECHNIC S.N.D.T WOMEN'S UNIVERSITY
In Mumbai

Rs 15,000
+ VAT
You can also call the Study Centre
22660... More

Important information

  • Diploma
  • Mumbai
  • Duration:
    3 Years
Description

Important information
Venues

Where and when

Starts Location
On request
Mumbai
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

History
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.



Additional information

Work placements: Provides Internships