Certificate in Food Processing Technology

Description

Course Name: Certificate in Food Processing Technology

Course Id: CFPT/Q1001.
Education Qualification: 10th Pass or Equivalent,.

Duration: 90 Hrs (Equivalent to 3 Months).

How You will Get Diploma Certificate:

Step 1- Select your Course for Certification.

Step 2- Click on Enroll Now.

Step 3- Proceed to Enroll Now.

Step 4- Fill Your Billing Details and Proceed to Pay.

Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.

Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.

Step 6- After Payment You will get Study Material Login id and Password on your email id.

Step 7- After Completion of  Course Study give Online Examination.

Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).

Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.

Online Examination Detail:

Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

Benefits of Certification:

• Government Authorized Assessment Agency Certification.
• Certificate Valid for Lifetime.
• Lifetime Verification of Certificate.
• Free Job Assistance as per your Interest Area.

Syllabus

Introduction to Food Processing: Introduction, elements of fluid dynamics,  heat and mass transfer, basic principles, elements of process control, spoilage and preservation of foods, thermal processing, thermal processes, methods and equipment, refrigeration chilling and freezing, dehydration.

Fundamentals of Food Science: Characteristics of the food industry, nutritive aspects of food constituents, quality factors in foods, heat preservation and processing, cold preservation and processing, food dehydration and concentration, milk and milk products, meat, poultry, and eggs, seafood, vegetables and fruits, principles of food packaging.

Food Spoilage and Control: Introduction, factors responsible for food spoilage, chemical changes due to spoilage, spoilage of different foods, spoilage of poultry products, spoilage of fish and other sea foods.

Food Microbiology and Preservation: Introduction to microbes in foods, sources of microorganisms in foods, factors influencing microbial growth in food, microbial metabolism and germination, microorganisms used in food fermentation, microbial food spoilage, food spoilage by microbial enzymes.

Food and Restaurant: Fish and meat cookery, cheese, pasta and sandwiches, types of service and menu planning, alcoholic beverages and their service, function catering.

Food Quality: Introduction, benefits of food analysis, food safety, quality control, methods of food quality control, methods of reducing migration from packaging material to food.