Description
Course Name: Advanced Diploma in Food Technology & Quality Control
Course Id: ADFTQC/Q0001.
Eligibility: Completion of 10+2 (higher Secondary) or equivalent.
Objective: An Advanced Diploma in Food Technology & Quality Control provides individuals with the technical expertise needed to work in the food processing industry. With a focus on food safety, quality control, packaging, and business management, this program offers a solid foundation for careers in food production, entrepreneurship, and agricultural innovation.
Duration: Six Months.
How to Enroll and Get Certified in Your Chosen Course:
Step 1: Choose the course you wish to get certified in.
Step 2: Click on the “Enroll Now” button.
Step 3: Proceed with the enrollment process.
Step 4: Enter your billing details and continue to course fee payment.
Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
Step 7: Once you complete the course, take the online examination.
Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
Online Examination Detail:
Duration- 120 minutes.
No. of Questions- 60. (Multiple Choice Questions).
10 Questions from each module, each carry 10 marks.
Maximum Marks- 600, Passing Marks- 40%.
There is no negative marking in this module.
| How Students will be Graded: | ||
| S.No. | Marks | Grade |
| 1 | 91-100 | O (Outstanding) |
| 2 | 81-90 | A+ (Excellent) |
| 3 | 71-80 | A (Very Good) |
| 4 | 61-70 | B (Good) |
| 5 | 51-60 | C (Average) |
| 6 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Syllabus
Introduction to Fruits and Vegetable Processing: Importance of Fruits and Vegetables in Human Nutrition, Post-Harvest Handling and Storage, Overview of Food Processing Industry, Preservation Techniques for Fruits and Vegetables, Role of Processing in Reducing Food Wastage, Global and Indian Scenario of Fruit & Vegetable Processing Industry, Factors Affecting Quality of Processed Products, Regulatory Standards and Certifications (FSSAI, HACCP, ISO), Packaging and Labeling Requirements, Trends and Innovations in Fruit & Vegetable Processing.
Post-Harvest Management and Storage: Physiological Changes After Harvest, Factors Affecting Shelf Life, Pre-Cooling and Cold Storage Techniques, Controlled and Modified Atmosphere Storage, Ethylene Management for Ripening, Refrigeration and Freezing Technologies, Handling and Transportation of Perishables, Sorting, Grading and Quality Control, Post-Harvest Losses and Prevention Strategies, Government Policies and Subsidies for Cold Chain Development.
Processing of Fruit and Vegetable Juices: Selection of Raw Materials for Juice Processing, Extraction Methods (Cold Press, Mechanical, Heat), Clarification and Filtration Techniques, Preservation Methods (Pasteurization, Aseptic Packaging), Nutritional Value of Fresh vs. Processed Juices, Enzyme Treatment in Juice Processing, Fortification of Juices with Vitamins and Minerals, Carbonated Fruit Beverages, Standards and Regulations for Juice Processing, Quality Control and Shelf-Life Testing of Juices.
Drying and Dehydration Techniques: Principles of Drying and Dehydration, Sun Drying vs. Mechanical Drying, Hot Air and Spray Drying Techniques, Freeze Drying (Lyophilization) and Its Applications, Vacuum Drying and Osmotic Dehydration, Effect of Drying on Nutritional and Sensory Quality, Pretreatments for Drying (Blanching, Sulfuring, Coating), Packaging of Dried Fruits and Vegetables, Storage and Shelf-Life Optimization, Commercial Applications of Dehydrated Products.
Canning and Bottling of Fruits and Vegetables: Principles of Heat Processing, Types of Containers Used (Glass, Metal, Plastic), Blanching and Its Role in Canning, Acid and Low-Acid Food Processing, Vacuum Sealing and Hermetic Packaging, Sterilization Techniques (HTST, UHT), Spoilage and Microbial Safety in Canned Products, Regulations and Labeling of Canned Products, Quality Control and Shelf-Life Testing, Market Trends in Canned and Bottled Food Products.
Fermentation and Pickling Technology: Principles of Fermentation, Types of Fermented Fruit and Vegetable Products, Role of Microorganisms in Fermentation, Traditional and Commercial Pickling Methods, Factors Affecting Fermentation and Pickling Quality, Use of Probiotics in Fermented Products, Salt and Vinegar Preservation Techniques, Packaging and Storage of Fermented Foods, Food Safety and Quality Standards for Pickled Products, Commercial Production and Marketing of Fermented Foods.
Job Opportunities after Advanced Diploma in Food Technology & Quality Control (Precise):
This course builds expertise in food processing, safety, quality control, and packaging, offering strong careers in the food industry.
Top Career Options: Food Processing Manager / Production Supervisor, Quality Control & Food Safety Officer, Food Packaging Engineer, Product Development / R&D Specialist, Supply Chain Manager (Food Industry), Food Marketing & Sales Executive, Food Consultant, Export Manager (Food Products), Entrepreneur (Food Processing Unit)
Salary Range:
- Entry-level: ₹3–₹5 LPA
- Mid-level: ₹5–₹10 LPA
- Senior-level: ₹10–₹15+ LPA
- Entrepreneurs: ₹4–₹12+ LPA (varies)
Key Industries: Food processing, FMCG, agriculture, exports, packaging, and government/NGOs.
This field offers growing demand, especially with increasing focus on food safety, packaged foods, and exports.
