Food preservation and packaging are the integral parts for thermal processing. Thermal processing of food in industrial scale has gained significant attention during last two decades. Blanching, Sterilization and Pasteurization are three main operations of thermal processing and the objective of these operations is to reduce the microbial and enzyme activity. Various evaluation techniques of thermal processes are elucidated. Industrial food processing is outlined with various equipments. Food storage without contamination for longer period is a challenge and this course introduces various packaging techniques,.
Learning Outcomes
The course will address the fundamentals of thermal processing, evaluation, industrial applications and packaging of food systems. The learners will have opportunity to gain basics on thermal processing and packaging in food industries. Various applications (thermal processing and packaging) with recent literature/references will motivate learners to adopt research/industrial skills
- Teacher: tanmay Tanmay Basak