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Diploma in food and nutrition(industrial manufacturing)

Rs.5,000.00 Rs.2,500.00

A Diploma in food and nutrition(industrial manufacturing) often helps individuals acquire skills that go beyond the workplace. This diploma may provide a foundation for a career as a clinical dietician, nutritionist, health educator, herbalist, wellness consultant or nutrition counselor.


Course Name: Diploma in food and nutrition(industrial manufacturing)

Course Id: DFMIM/Q0001.
Education Qualification: 12th Class.
Course and Exam Fee: 5000.

Certification Process under Recognized Prior Learning (RPL) Mode.

How You will Get Diploma Certificate:

Step 1- Select your Course for Certification.

Step 2- Click on Add to Cart.

Step 3- Proceed to Checkout.

Step 4- Fill Your Billing Details and Place Order.

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 receive Study Material and Online Examination link on your email id.

Step 7- After Online Examination within 3 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 15 days.

Step 8- 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- 600, 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.

Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.

Student Course Enquiry Form



Diploma in food and nutrition (industrial manufacturing)
Name of PaperM. MarksPass Marks
Basics of Human Nutrition10040
Principles of Food Science10040
Biochemistry of Nutrition10040
Food Microbiology & Food Safety10040
Food Chemistry and Food Analysis10040



Cell Structure and Function: Cell membrane, Transport across cell membrane, Homeostasis. Digestive System: Secretary, digestive and absorptive functions of GIT, Function of liver, pancreas and gall bladder, Motility and hormones of GIT, Circulatory System: Regulation of cardiac output and blood pressure, Blood formation, composition, Blood clotting and plasma protein. Respiratory System: Transport and exchange of oxygen and CO2, Role of hemoglobin and buffer systems, Excretory System: Structure and function of Nephron, Urine formation, Role of kidney in maintaining pH of blood, Electrolyte and acid base balance, Endocrine System: Role and regulation of hormonal secretion. Nervous System: Blood Brain Barrier.

Basics of Human Nutrition

Energy: Energy content of foods. Body composition, Physiological fuel value, Measurement of Energy Expenditure: BMR, RMR, Thermic effect of feeding and physical activity, RDA Estimating energy requirement for individuals and groups, Food groups, Balanced diet, Exchange list, Carbohydrates: Type, Source, Function, Dietary requirements and physiological significance. Glycaemic index of foods. Proteins: Type, Source, Function, Dietary requirements. Evaluation methods and improvement of protein quality, PEM, Lipids: Type, Source, Function, Dietary requirements, EFA, Transport of lipoprotein, Prostaglandins. Water: Regulation of intra and extra cellular volume, Electrolyte balance.

Principles of Food Science

Introduction to Food Science, Effect of cooking and processing techniques on nutrients, Sensory evaluation of food, Cereals, Millets and Pulses: Composition and nutritive value, Cereal cookery, Effect of cooking, processing and storage in nutritive value. Methods for improving nutritional quality of foods-fermentation, germination, supplementation, fortification, Vegetables and Fruits- Type, Composition, Nutritive value, Effect of cooking, processing and storage on pigments and nutritive value, Post harvest changes. Milk and milk products- Nutritional composition, Properties, Processing, Storage and Packaging. Effects of heat, acid and enzyme on its quality, Milk Cookery.

Biochemistry of Nutrition

Concept of metabolism, Composition of membrane structures, Transport process across cell membranes, Introduction, Classification and Nutritional importance of nutrients- Carbohydrate, Protein and Lipids, Concept of metabolism. Composition of membrane structures, Transport process across cell membranes. Introduction, Classification and Nutritional importance of nutrients- Carbohydrate, Protein and Lipids, Metabolism of Protein-Transamination, Deamination, Oxidation of amino acid, Ammonia formation & transport, Urea cycle. Synthesis and breakdown of body protein, Metabolism of Lipid- Beta oxidation of fatty acids, Ketosis, Cholesterol & it’s clinical significance.

Food Microbiology & Food Safety

Introduction of Microbes-General characteristics of microorganisms: yeasts, molds and bacteria and its importance in food industry. Source of contamination- Air, Water, Soil, Sewage, Pesticide, Insecticide, Post processing contamination, Microbes in Foods- Growth and survival of pathogens in food, Microbial toxins, Microbial infections and intoxications, Preventing measures and deactivation techniques, Causes and prevention of bacterial, fungal, viral and other infectious diseases, Role of microbes in fermentation of milk products, cereals, oriental foods, alcoholic beverages and other processed foodS. Therapeutic importance of fermented foods, General principles involved in their preservation, Low temperature preservation: Lethal effects of chilling, Freezing and Thawing; High temperature preservation: Pasteurization, sterilization.

Food Chemistry and Food Analysis

Introduction to Food Chemistry: Definition and composition of food Water: Structure of water, Type of water, Sorption phenomenon, Water activity, Role in packaging and shelf life, Carbohydrates: Classification, Structure of important polysaccharides (starch, cellulose, hemicelluloses, pectin, gums), Modified cellulose and starches. Chemical reactions of carbohydrates – oxidation, reduction, acid and alkali, Lipids: Classification and Physico-chemical properties of lipids. Refining of crude oils, Hydrogenation and Winterization. Vegetable and animal fat. Frying and Shortening. Flavor changes in fats and oils, Lipid oxidation, Factors affecting lipid oxidation. Proteins: Classification, Properties of protein (electrophoresis, sedimentation, and denaturation), Functional properties of protein (solubility, viscosity, gelation, emulsification and foaming).


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