All About Food Science and Technology

Use this as a starting point to learn something more unique about Food Science and Technology.

₹2000/Monthly + GST

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Meet your Instructor

Dr. Sumita S Kadian

She Worked for 7 years for different food industries in quality control and management. She taught  BSc. And MSc. Students in different Universities, CDLU, Sirsa. GJUS&T Hisar, MDU, Rohtak. Worked as content Developer for SRF. 

She completed a docotorate by doing research on "Studies on Extraction, Purification, Stability and Food Application of natural color extracts."

She has 17 research papers, 3 review articles, One chapter and a book to her credit.

this course is for you

You are a student of Food Science and Technology whether you're in graduation or master and you wants to excel yourself in subjects of Food Science & Technology.
You have a passion for food: As you know the world is shrinking and everybody wants to have a taste of different cuisines and this is possible because of  the science behind the foods we eat. How they're prepared, processed, and preserved, this course is designed to deepen your understanding.

You're curious about food safety: As adulteration is a part of cheap games by the business man so the food safety is paramount in the food industry. If you want to learn about the principles and practices that ensure the food we consume is safe and free from contamination, this course can provide you with valuable insights.

You're interested in nutrition: Understanding how different food components contribute to our overall health and well-being is a crucial aspect of food science. This course can help you comprehend the nutritional content of foods and their impact on human health.

You want to explore food processing: Food processing involves various techniques to transform raw ingredients into edible products. If you're curious about techniques like fermentation, pasteurization, drying, and more, this course can introduce you to these processes.

You're intrigued by food preservation: Learning how to extend the shelf life of foods while maintaining their quality can be fascinating. This course might cover methods like canning, freezing, and packaging technologies. 

You're curious about sensory analysis: Food scientists often study the sensory aspects of food, including taste, aroma, texture, and appearance. If you want to understand how our senses perceive food and how this knowledge is used in product development, this course could be a good fit.

You're considering a career in the food industry: Whether you're interested in food production, quality assurance, research and development, or even regulatory affairs, this course can provide you with a solid foundation for various roles within the food industry.

You're intrigued by food sustainability: Sustainable practices in food production, processing, and distribution are becoming increasingly important. This course might cover topics related to reducing food waste, sustainable sourcing, and eco-friendly packaging.

Course Detail


I Introduction to Microbiology: 

  • Historical developments of microbiology, brief account of classification of microorganisms; 
  • Hackel's three kingdom concept,
  • Whittaker's five kingdom concept, three domain concept.
  • Prokaryotic and eukaryotic cell, 
  • Brief account of major groups of microorganisms: 
  • Bacteria, algae, fungi, protozoa and viruses

II Methods of Microbiology: 

  • Microscopy: bright field & dark field microscopy, 
  • fluorescence and immuno-fluorescence microscopy, 
  • phase contrast and electron (transmission and scanning) microscopy, 
  • Staining techniques; simple, negative, gram, acid fast, spore and capsule, 
  • Flagella staining of microorganisms, Isolation and maintenance of microbial cultures from different sources

III Nutrition types and growth of microorganisms: 

  • Nutritional types (Concept of litho/organo, photo/chemo and auto/ heterotrophs), 
  • types of media (selective media, differential media, assay and enrichment media), choice of media,

IV Growth of microorganisms: 

  • Population growth and growth kinetics, 
  • Methods of growth determination, effect of environmental conditions (pH, temperature, aeration, etc.) continuous culture, diauxic growth, synchronous cultures

V Control of microorganisms: 

  • Control of microbes by physical (dry and moist heat, pasteurization, tantalization, radiation and filtration) techniques, 
  • Control of microbes by chemical agents(disinfection sanitization, antisepsis, sterilant and fumigation). 
  • Determination of phenol coefficient of disinfectant, antibacterial agents, 
  • Mechanism of resistance to antimicrobial agents, Susceptibility testing of fastidious and anaerobic bacteria


I Food processing: 

  • Introduction to food technology. Food industries/institutions/food scientists of importance in India. 
  • Properties of foods, food spoilage and shelf-life 

II Ambient-Temperature Processing :

  • Raw material preparation, 
  • cooling crops and carcasses, 
  • cleaning sorting and grading and peeling.

III Low Temperature Processing: 

  • Chilling and modified atmospheres. 
  • Theory and its applications 

IV Freezing: 

  • Theory, equipment, effect on foods and micro-organisms. 
  • Freeze drying and freeze concentration. 

V Pressure Processing (Non-thermal technologies-I): 

  • High-pressure processing; theory, equipment,
  • effect on micro-organisms, spores and enzymes

VI Irradiation Processing (Non-thermal technologies-II): 

  • Effect of radiation in food, use of microwave energy in foods, 
  • Theory of microwave heating, 
  • Dielectric properties of food materials, 
  • Source of radiation, 
  • Mechanism of preservation, 
  • Dose determination, 
  • Working principle of magnetron, 
  • Microwave blanching

VII Thermal processing 1 : 

  • Introduction to thermal processing. 
  • Effect of heat on microorganisms, enzymes and nutritional quality of food. 
  • Theory and equipment used for heat processing using steam or water (Blanching. Pasteurization, Heat sterilization, Ultra high-temperature (UHT) 

VIII Thermal processing -II: 

  • Drying process, Types of Dryers.
  • Dehydration effect in food. 
  • Technology and effect on food during concentration.
  • Post processing technology: 
  • Edible Barrier Coating, and coating materials.
  • Microencapsulation.

IX Packaging theory:

  • Packaging theory and types of packaging materials. 
  • Modified atmospheric packaging (MAP), packaging developments

X Hurdle Technology: 

  • Concept of hurdle technology.
  • Types of Hurdles (physical, physicochemical and microbial). 
  • Preservation by hurdle technology.


I Introduction: 

  • Food chemistry
  • Application and scope

II Carbohydrates: 

  • Monosaccharide, Disaccharide. 
  • Oligosaccharides, Polysaccharides 
  • Classification and properties

III Proteins: 

  • Sources, amino acids, peptides, protein classification, structure & their denaturation, 
  • Food proteins 

IV Lipids, Oils and Fats: 

  • Classification and uses of lipids in food, 
  • Physical and chemical properties, 
  • Effects of processing on functional properties, 
  • Sources of oils and fat, 
  • Classification of lipids, 
  • Fatty acids (Saturated, Unsaturated, and essential fatty acids) 
  • ALA, EPA & DHA (omega fatty acids) Physical characteristics of fats. 
  • Reactions of fats (rancidity and polymerization)


Concepts of Food Science
  • Food Science: Basics
  • Basics of Food Science
Food Science Basic to Advance
All about Food Science