1. INTRODUCTION
In this day and age it has become imperative to process and preserve the food being produced in one porticular area in order to make it available to people in other areas. This has given rise to a very important industry of food processing which is being done both on a large scale as well as on a small scale i.e., as a cottage industry. It has thus become necessary to train presonnel to set up and run these enterprises.
2. OBJECTIVES
After going through the course, the students will be able to-
- familiarze themselves with effect of prcoessing on nutrients;
- develop skill in the various methods of food processing;
- acknowledge the importance of proper packaging and labelling of products;
- develop enterpreneurial skills in setting up and running an enterprises.
3. JOB OPPORTUNITIES
1. self employment: i) as owner of a small food processing unit
2. wage imployment i) as a worker in a food processing unit
ii) as a trainer / teacher
4. COURSE DURATION
1 yr, The credit can be transfered against any one academic course.
4.1 SCHEME OF STUDIES
Theory : 40%
Practical : 60%
5. ENTRY LEVEL QUALIFICATIONS
Education : Class X pass
6. SCHEME OF EVALUATION
Internal assessment: NA
External examination % age Marks
1. Theory 40 40
2. Practical 60 60
6.1 PASSING CRITERIA
a) 33% in Theory
b) 33% in Practical
separate pass in both Theory and Practical are necessary.
7. SYLLABUS
Book - 1: Food Science and Quality Control
Unit/Lesson Theory (40%) Practical (60%)
1. Foods - composition Pick food item which are used at home (Carbohydrates, Protien, minerals for their major nutrients
vitamins)
Cooking methods: Observation of effect of different methods
Effect of cooking on sensory of cooking on colour, appearence, texture,
attributes, shelf life and nutritive taste and shelf life at home eg. frying of
Value. vegetables and fruits.
2. Quality assurance: Select any 4 food materials to study
What, when and where to purchase characteristic of good selection
Food materials.
Adulterants in food. Simple test for adulterants in food-Cereals milk, ghee, spices
3. Food safety Test any four food items at home for
Physical-quality, chemical physical quality preservative properties
preservatives, microbiological and bacterial growth.
and other types of growth. Food
laws and Regulation ISI, FPO, PFA,
Codex Alimentarius.
4. Consummerism Prepare a scrap book
Consumer protection/ using newspaper forums/education cuttings in any article on consumerism
consumer protection, consumer forum
consumer education |
