Diploma in Industrial Food Processing Technology

Eligibility SSLC Pass /Plus2

Course Duration : 2 years

The efficient use of resources is the growing concern for all involved in food production, processing, distribution and retailing. The unique features of the raw materials of the food processing industries such as seasonality, perishability and variability in conjunction with sophistication required for processing to maintain high quality standards, necessitates special attention towards focused  availability of qualified technical manpower, effective technologies and efficient machinery. The food industries in the country need modernization to face the challenges of the globalization.


Considering the huge demand of the specialized human resource for the fast growing sectors of food industry, Dr.Kaipparedan College has established a full-fledged Center of Food Processing Technology in the year of 2015-1. It develops students with high-tech scientific knowledge and technical skills to handle various food resources from farm-to-factory-to-consumers. Efficient production, processing and packaging of various value added processed food products of very high quality are the main aspects being taught to the students. The center produces competent food technologists/engineers to establish, operate and manage various sectors of food processing industries. 


Providing excellent food processing professionals to the industry


The primary mission of the college is to produce highly skilled, competent and motivated technical manpower for food processing and allied industries. The technocrats so produced will also be competent to handle all the aspects of research institutes, quality testing laboratories and other related agencies. Also, the college is concerned with the exploitation of novel techniques and technologies to maximize the use of food resources.


The goal of the college is to promote the integration of teaching, research and extension in food processing and bio energy by serving as a premier educational and research institute in the field of food processing technology in India.

Course Details

First Semester:

 Unit 1 Concepts of food and nutrition Definition of terms – nutrition, malnutrition (undernutrition, overweight, obesity), health and nutritional status, functions of food, basic food groups – energy yielding, body building and protective, nutrients supplied by food, nutritional needs – requirements and recommended allowances of foods under normal conditions for all age groups

Unit 2 Mechanism of enzyme action Introduction to enzymes, coenzymes, regulation of enzymatic activity, enzyme kinetics, inhibition effects of pH, allosteric enzymes, derivation of Michaelis-Menten Equation

Unit 3 Nucleic acids Definition and composition of RNA and DNA, structure of various components, viz, bases and sugars, hydrolysis of nucleic acids, structure of RNA and double helical structure of DNA

Unit 4 Nutrients Sources, functions, digestion, absorption, assimilation and transport of carbohydrates, proteins and fats in human beings

Second Semester

Unit 5 Metabolism of carbohydrates Biological role of carbohydrates, glycolysis and respiration (TCA cycle), production of ATP- a brief description of electron transport chain, oxidative and substrate phosphorylation

Unit 6 Metabolism of lipids Biological role of lipids, breakdown of triglycerides and phospholipids, β-oxidation of long chain fatty acids, ketosis, biosynthesis of fatty acids, triglycerides and phospholipids

Unit 7 Metabolism of proteins Breakdown of proteins, transamination, deamination, decarboxylation, nitrogen fixation, urea cycle

Unit 8 Minerals Functions, sources, factors affecting absorption of minerals, absorption promoters – Vit C for Fe, absorption inhibitors – phytates, tannins, oxalates, effect of deficiency – Calcium, phosphorus, iron, zinc, iodine, fluorine and copper

Unit 9 Vitamins and hormones Classification, functions, sources, effects of deficiency , fat soluble vit (A,D,E,K), water soluble vitamin (thiamine, riboflavin, niacin, cyanocobalamin, folic acid, and ascorbic acid), relationship between vitamins and hormones in terms of their biological role

Unit 10 Physico chemical and nutritional changes during processing Changes during food processing treatment – drying and dehydration, irradiation, freezing, fermentation, canning, restoration, enrichment, fortification and supplementation of foods

Practical Title

1 Safety in biochemistry laboratory

2 Measurement of energy using bomb calorimeter

3 Determination of pka of acid

4 Determination of pI for casein

5 Estimation of sugars by Anthrone method

6 Estimation of protein by Lowry method

7 Estimation of amino acid using Biuret reaction

8 Separation of amino acids using paper chromatography

9 Separation of amino acids using Thin layer Chromatography

10 Separation of amino acids using electrophoresis

11 Estimation of phosphorus in food sample

12 Estimation of iron content in foods

13 Determination of calcium in food samples 2

14 Estimation of β – carotene using column chromatography

15 Estimation of ascorbic acid using dye method

16 Effects of acids and alkali on pigments

Text books

1 Principles of Biochemistry by A L Lehninger

2 Text book of Biochemistry by E S West, W R Todd, H S Mason and J T Van Bruggen

3 Nutrition and Dietetics, Tata McGraw-ill Co. Ltd by Shubhangini A Joshi

Reference books

1 General Biochemistry by J H Weil

2 Biochemistry of Foods, Academic Press by A M Eskin

3 Food Chemistry, Marcel DekkarInc by O R Fennema

4 Essentials of Nutrition, Ganesh and Co by M Swaminathan

5 Outlines of biochemistry by Eric E Conn and P K Stumpf

  • Academic Institutions
  • R&D Centers
  • Grain Mills
  • Baking Industry
  • Soft Drink Factories
  • Distilleries
  • Food Ingredient
  • Packaging Industry
  • Process Equipment
  • Food Regulators
  • Quality Control
  • Food Processing