People Innovation Excellence

FOOD PROCESSING TECHNOLOGY (4/2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Interpret Interpret the principles of food processing technologies from plant and animal sources; Perform the food processing technologies frequently used in commercial practices; Define the business model and explain the defined business model.

Topics:

  1. Market Segment;
  2. Ideation;
  3. Visual Thinking;
  4. Prototyping;
  5. Story Telling;
  6. Creating Scenarios;
  7. Cereal, Tuber And Bean Processing Technologies;
  8. Dairy Processing Technology and its Derivatives;
  9. Fruits and Vegetables – Processing Technologies and Application;
  10. Fat and oils;
  11. Aquatic food product;
  12. Meat Processing Technology;
  13. Bread And Other Yeast-Risen Products;
  14. Poultry Processing and product;
  15. Beverage Processing Technology;
  16. Confectionery Product Processing Technology;
  17. Cereal and legume Processing Technologies;
  18. Dairy Processing Technology;
  19. Fruits and Vegetables – Processing;
  20. Fat and oils;
  21. Aquatic food product;
  22. Meat Processing Technology;
  23. Poultry Processing and product;
  24. Bread And Other Yeast-Risen Products;
  25. Confectionary Product Processing Technology;
  26. New Food Product Development.

Published at : Updated

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