at SRM Institute Of Science And Technology India
Overview
After successful completion of the program, Students will have knowledge on the fundamentals of food science and nutrition, food chemistry and biochemical changes during processing and preservation, nutraceuticals, also students will be able to understand and apply sensory evaluation of food.
Students will demonstrate an ability to work in modern tools and equipments to analyze food composition, identify microorganism responsible for food spoilage. Students will be able to understand the principles behind analytical techniques used in evaluating the biochemical properties of food; they will be above to identify the microorganism responsible for food spoilage and the methods to control the food spoilage.
Students will demonstrate knowledge in various engineering properties of food and its application in food industry, concept of mass balance and energy balance, unit operations in food processing, conventional and advanced methods of food preservation, methods of packing, post-harvest practices so as to develop food products and develop device for food industry.
Students will also develop specific skill based on their interest in bakery and confectionery, meat, poultry and fish processing, food fermentation, dairy processing. Students will also be able to apply the principles of Hazard Analysis and Critical Control Points (HACCP) to ensure safe food processing, Students will also have knowledge in regulations governing the manufacture and sales of the food products.
30
Application Processing Days
Under Graduate
Program Level
Full Time On Campus
Study Mode
24
Duration
SRM Institute Of Science And Technology
Location
$160000
Tuition Fee
$NA
Average Cost of Living
$1200
Application Fee
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30
Application Processing Days
Full Time On Campus
Program Intensity
Under Graduate
Program Level
24
Duration
After successful completion of the program, Students will have knowledge on the fundamentals of food science and nutrition, food chemistry and biochemical changes during processing and preservation, nutraceuticals, also students will be able to understand and apply sensory evaluation of food.
Students will demonstrate an ability to work in modern tools and equipments to analyze food composition, identify microorganism responsible for food spoilage. Students will be able to understand the principles behind analytical techniques used in evaluating the biochemical properties of food; they will be above to identify the microorganism responsible for food spoilage and the methods to control the food spoilage.
Students will demonstrate knowledge in various engineering properties of food and its application in food industry, concept of mass balance and energy balance, unit operations in food processing, conventional and advanced methods of food preservation, methods of packing, post-harvest practices so as to develop food products and develop device for food industry.
Students will also develop specific skill based on their interest in bakery and confectionery, meat, poultry and fish processing, food fermentation, dairy processing. Students will also be able to apply the principles of Hazard Analysis and Critical Control Points (HACCP) to ensure safe food processing, Students will also have knowledge in regulations governing the manufacture and sales of the food products.
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