Food Processing and Preservation

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About: This short course deals with various aspects associated with food processing and preservation. The first segment will begin with an overview of ingredients used in different foods and post-harvest handling of raw materials. This will be followed by the various methods to preserve foods and the importance of water activity and pH in the choice of the chosen method. A discussion on the beneficial components within various foods and the techniques to process various categories of foods will follow. Some of the important design considerations associated with food processing facilities will then be discussed. The second segment of the course will focus on the different types of heating equipment and processes. Process such as blanching, freezing, baking, roasting, frying, drying, extrusion, pasteurization, canning, hot-fill, aseptic processing, and non-thermal technologies will be discussed. The final segment will begin with an overview of the kinetics associated with microorganisms, enzymes, and nutrients in foods. This will be followed by the physicochemical changes that take place within foods during processing and the quality & safety aspects associated with different foods. Achieving the desired shelf life with various types of packages will then be discussed. The course will end with a discussion on how thermal processes are established and validated as per food laws and regulations.

Faculty: Dr. K.P. Sandeep, Professor, Departmental Research Leader and Associate Department Head in the Department of Food, Bioprocessing and Nutrition Sciences at NC State University, USA. After completing his Ph.D. at PennState in 1996 and a one year post-doctoral fellowship, he joined NC State in 1997. Since then, he has been involved with the Center for Advanced Processing and Packaging Studies (CAPPS) and is currently serving as the site director of CAPPS at NC State. Dr. Sandeep’s research interests are focused around thermal processing of foods. His teaching interests and responsibilities include “Food Engineering”, “Thermal Processing of Foods”, and “Food Packaging”. He has also served as an instructor for short courses for companies & FDA and an invited speaker at various events. He has served as a consultant on Thermal Processing to several companies (for pasteurization, canning, hot-fill, and aseptic processing of acid and low-acid fluid and particulate products – from process development to process validation to meet FDA & USDA regulations) and serves as a member of the Advisory Board to the Southeast Dairy Foods Research Center (SDFRC). He has also served on review boards and panels (USDA, Institute of Medicine for NASA) to guide organizations. On request, he also coordinates short courses or training programs tailored to meet the specific needs of FDA and various companies.


Agenda Topic ad Activities

Day 1, Monday, September 18, 2017

Day 1, Monday, September 18, 2017
  • Ingredients used in various foods
  • Post-harvest changes, handling, and treatment of fruits, vegetables,
    and meats
  • Food preservation techniques
  • Water activity and its control in various foods
  • pH and its control in various foods
  • Beneficial components in various foods
  • Processing considerations for different categories of foods
  • Considerations in design of food processing facilities
Day 2, Tuesday, September 19, 2017
  • Heating equipment
  • Blanching
  • Freezing
  • Baking
  • Roasting
  • Frying
  • Drying
  • Extrusion
  • Pasteurization
  • Canning
  • Hot-fill
Day 3, Wednesday, September 20, 2017
  • Aseptic processing
  • Non-thermal processing techniques
  • Kinetics of reactions (microbiological, enzymatic, color, texture)
  • Physico-chemical changes during processing
  • Quality, safety, and shelf-life considerations
  • Food packaging options
  • Thermal process establishment and validation
  • Regulatory considerations

Fee: Rs. 12,000/per candidate. 15% group discount on enrollment of more than two
participants from same organization.

Accommodation: Single room (with two people sharing the room) is available at AIBTM
Hostel at Rs. 1,000/day (this includes meals).

However, if you would like accommodation at a 3-5 star hotel close to AIBTM, it can be
arranged. The cost will range from Rs. 3,000 to Rs. 10,000 per day per person.
Please let us know your preference.

Transportation: Airport/Railway Station pick-up/drop available on payment basis.

Cancellation Policy: If enrollment for the course is cancelled 15 days before the start the course, full fee will be refunded.

However, if cancellation is done 3 days prior to the start of the course, Rs. 2,500 will be
charged towards late cancellation. There will be no refund if cancellation is done less than
two days prior to the start of the course. Substitutions can be done anytime before the
start of the course

Dr. Ashni Kapoor
Assocom-India Pvt. Ltd.
AIBTM, 30/25, Knowledge Park – III
Greater Noida – 201 306 (Delhi NCR)
Uttar Pradesh

Email: or
Tel.: 91-120-2428802 (Direct), +91-120-2428800