Post Graduate Diploma In Food Technology

The Postgraduate Diploma in Food Technology is an exceptional course designed to provide students with comprehensive knowledge and practical skills in the field of food chemistry, shelf life analysis, spectroscopic and chromatographic techniques, and specialized methods of food analysis. With a strong emphasis on understanding the properties and composition of various food components, this program equips individuals with the necessary tools to excel in the food industry.

One of the key areas covered in this course is food chemistry. Students delve into the definition and significance of food chemistry, exploring the structural, analytical, physicochemical, and functional properties of carbohydrates, proteins and amino acids, and lipids in foods. Understanding these properties is crucial for food technologists as it enables them to optimize food production processes, enhance nutritional value, and ensure food safety.

The course also focuses on the shelf life of food and the factors that influence it. Students gain insight into the concept of water activity and its impact on the shelf life of food, as well as the effect of processing on food quality. They learn about the losses of vitamins and minerals that can occur during various food processing techniques. Additionally, students explore food additives, the browning reaction in foods, and the role of enzymes in food emulsion and as emulsifiers.

To analyze and evaluate food samples, students acquire knowledge of various techniques. They learn about sampling techniques and spectroscopic techniques such as UV/Vis spectroscopy, the use of Hunter-Lab ColorFlex for food analysis, polarimetry, and refractometry. Furthermore, students gain proficiency in dough rheology, which plays a vital role in determining the quality of baked goods.

The course also delves into chromatographic techniques, including adsorption, column, partition, affinity, ion exchange, gas chromatography (GC), and high-performance liquid chromatography (HPLC). Separation techniques such as gel filtration, dialysis, electrophoresis, sedimentation, centrifugation, and isoelectric focusing are explored in detail. These techniques are essential for identifying and quantifying food components, ensuring compliance with regulatory standards, and developing innovative food products.

Finally, the course covers special techniques used in food analysis, such as enzymatic methods and thermal methods (calorimetry). Students learn about color and texture measurement techniques, which are essential for assessing food quality and consumer acceptability.

The Postgraduate Diploma in Food Technology offers a unique and comprehensive curriculum that prepares students for diverse career opportunities in the food industry. By gaining a deep understanding of food chemistry, analytical techniques, and food analysis methods, graduates of this program are well-equipped to contribute to the development of safe, nutritious, and innovative food products.