1. Food Chemistry

• What is Food Chemistry?
• History of Food Chemistry
• Approach to the study of Food Chemistry

2. Food Microbiology

• Introduction
• Factors affecting microbial behaviour in foods
• Microbiological spoilage of foods
• Controlling microbiological spoilage of foods
• Pathogenic microorganisms in foods
• Controlling and inactivating foodborne pathogens in foods
• Technological microorganisms in foods
• Assessing the microbiological quality and safety of foods

3. Food Science and Nutrition

• Introduction of Food Science
• Food Analysis
• Macronutrient
• Micronutrient
• Nutrient Metabolism
• Nutrition and Health

4. Principles of Food Processing and Preservation

• Introduction of Food Processing
• Food Processing Technique
• Introduction of Food Preservation
• Food Preservation Technique
• Additional Preservation Methods
• Conclusion and Future Direction

5. Dairy Science and Technology

• Brief History of the Dairy Industry
• Worldwide Milk Production and Consumption
• Effects of Milk Handling on Quality and Hygiene
• Dairy Microbiology
• Detection and Enumeration of Microorganisms
• Dairy Technology

6. Unit Operations in Food Processing

• Introduction
• Mechanical Processes
• Mechanical Separation
• Contact Equilibrium Process
• Membrane Separation Process
• Food Freezing

7. Food Certifications

8. Technology of Milk and Milk Products

• Milk Processing
• Types of Milk Products

9. Technology of Fruit and Vegetable Products

• Introduction
• Objective
• Principles of Food Preservation
• Processing
• Technology for Processed Products

10. Technology of Cereals, Pulses, and Bakery Products

• Cereals
• Pulses
• Bakery Products

11. Technology of Meat, Fish, and Poultry Products

• Introduction
• Preservation Technologies
• Meat Product Manufacturing
• Quality Control and Safety
• Emerging Technologies and Trends
• Technology of Fish Products
• Technology of Poultry Products

12. Technology of Fats and Oilseeds

• Introduction
• Application of Fat Technology
• Technology of Oil Seeds
• Application of Oil Seeds
• Emerging Trends in Oil Seeds

13. Fermentation Technology

• Introduction to Fermentation Technology
• Fundamentals of Fermentation Processes
• Fermentation Equipment and Technology
• Industrial Applications and Scale-Up

14. Packaging and Labelling

• Introduction & Basic Function
• Requirements for Food Packaging
• Modern Packaging & Active Packaging
• Types of Food Packaging Materials
• Properties of Ideal Packaging Material
• Requirements & Purpose of Food Packaging
• Labelling and Lamination

15. Food Safety and Food Law

• Introduction
• Food Standards
• Food Standards in India
• Food Laws

16. HACCP for Food Safety

• Introduction
• Benefits of HACCP
• Principles of HACCP

17. Food Quality Management System

• Introduction
• Implementation of FQMS
• Primary Objective
• Key Components
• Implementation
• Monitoring and Corrective Action
• Benefits and Certification

18. Food Analysis and Quality Control

• Introduction, Importance & Objective
• Types of Food Analysis
• Quality Control Measures
• Modern Techniques in Food Analysis
• Laboratory Demonstration, Practical, and Instrument Handling

Domain Project (6 Months) + Paper Publication + Placement