Module 1: Introduction to Food Industry
Duration: 1 Week
Overview of Indian Food Industry
Key Sectors: Dairy, Bakery, Beverages, Fruits & Vegetables, Meat & Poultry
Scope of Employment & Entrepreneurship
Role of FSSAI and FICSI
Module 2: Basics of Food Science
Duration: 2 Weeks
Classification of Foods
Macronutrients and Micronutrients
Spoilage & Preservation
Food Additives and Emulsifiers
Module 3: Food Safety, Hygiene & Sanitation
Duration: 3 Weeks
FSSAI Guidelines and Licensing
Personal Hygiene of Food Handlers
Clean-in-Place (CIP) and Pest Control
HACCP Principles (Basic Level)
Waste Disposal Methods
Module 4: Food Processing Techniques
Duration: 4 Weeks
Primary and Secondary Food Processing
Blanching, Drying, Fermentation, Freezing
Pickling, Canning, and Pasteurization
Introduction to Equipment (Grinders, Mixers, Blenders, Ovens)
Module 5: Fruits, Vegetables & Dairy Processing
Duration: 3 Weeks
Sorting, Grading, and Storage
Jam, Jelly, Pickle, and Sauce Making
Milk Pasteurization & Paneer/Yogurt Making
Ice Cream and Ghee Processing (Intro)
Module 6: Bakery & Confectionery (Optional Specialization)
Duration: 3 Weeks
Bread, Bun, Biscuit, Cake Preparation
Ingredients and Baking Science
Oven Use, Time-Temperature Control
Packaging and Labelling
Module 7: Food Packaging & Storage
Duration: 2 Weeks
Packaging Materials: Plastic, Paper, Glass, Metal
Labelling and Nutritional Information
Shelf-Life & Preservation Techniques
Cold Storage & Warehousing Basics
Module 8: Quality Control and Testing
Duration: 2 Weeks
pH, Moisture, Microbial Load Testing (Basic Level)
Sensory Evaluation (Taste, Texture, Aroma, Appearance)
Sample Collection and Record-Keeping