Advanced Diploma Course In Food Science and Quality Control
Duration:
1 Years
Eligibility:
Graduation
Course Details:-
Section-A
Dairy Technology
Introduction to milk processing operations: Pasteurization, sterilization and homogenization. Manufacturing, packaging and storage of pasteurized milk.
Technology of cheese: Definition, Classification, Nutritive value. Manufacturing of Cheddar cheese. Technology of Ice Cream: Classification, Composition, Role of constituents, manufacturing of ice cream.
Section-B
Meat Technology
Scope of meat industry in Punjab. Structure and composition of meat. Ante mortem inspection and grading, stunning ,slaughter houses, slaughtering of animal. Postmortem inspection. Postmortem changes.
Principles of meat preservation, Preservation by Curing , Smoking, Canning Freezing and Dehydration.
Section –C
Canning
Categoriesof food for canning. Canning process :Sorting and grading, Washing, Peeling, Coring and pitting , Lye peeling, Blanching and Can filling.
Canning of fruits :Apple, Pineapple, Litchi, Mango and Orange
Canning of vegetables: Carrot, Peas, Cauliflower, Potato and Spinach.