Novel Food Processing & Shelf Life Extension Course | IIT Kharagpur
Course Details
| Exam Registration | 1437 |
|---|---|
| Course Status | Ongoing |
| Course Type | Core |
| Language | English |
| Duration | 12 weeks |
| Categories | Agricultural and Food Engineering, Food Process Engineering |
| Credit Points | 3 |
| Level | Undergraduate/Postgraduate |
| Start Date | 19 Jan 2026 |
| End Date | 10 Apr 2026 |
| Enrollment Ends | 02 Feb 2026 |
| Exam Registration Ends | 20 Feb 2026 |
| Exam Date | 25 Apr 2026 IST |
| NCrF Level | 4.5 — 8.0 |
Mastering the Future of Food: A Deep Dive into Novel Processing & Preservation
The global demand for safe, nutritious, and convenient food is rising exponentially. Meeting this demand requires moving beyond traditional methods to embrace innovative engineering and technological solutions. The course "Novel Technologies for Food Processing and Shelf Life Extension", offered under the guidance of the eminent Prof. Hari Niwas Mishra from IIT Kharagpur, is designed to equip the next generation of food scientists and engineers with this critical knowledge.
Course Overview & Leadership
This 12-week advanced course is tailored for undergraduate and postgraduate students. It delves into the engineering innovations that are revolutionizing how we manufacture and preserve food, enhancing shelf life, quality, and functionality.
The course is led by Prof. H.N. Mishra, a stalwart in the field with over three decades of teaching and research experience at IIT Kharagpur. A former President of the Association of Food Scientists & Technologists (India) and Chairman of the Post Harvest Technology Centre, his expertise spans Food Science, Non-Thermal Processing, and the development of Ready-to-Eat (RTE) Health Foods. His leadership ensures the course content is both academically rigorous and industry-relevant.
Who Should Enroll?
This course is ideally suited for students and professionals in:
- Food Processing & Food Engineering
- Food Science & Technology
- Agricultural Engineering
- Biochemical & Chemical Engineering
Industry Relevance & Support
The curriculum is designed with direct input from and application to major food industry players. The technologies covered are actively used and sought after by leading companies including:
- Britannia Industries Ltd., Nestle, Hindustan Unilever Ltd.
- PepsiCo, Frito-Lay, General Mills, Coca-Cola
- ITC, Jubilant Foods, Cargill, and Marico
This strong industry connection underscores the course's practical importance in driving R&D and commercial product development.
Detailed 12-Week Course Curriculum
The course is meticulously structured to build from fundamental principles to advanced applications.
| Week | Core Topics Covered |
|---|---|
| Week 1-2 | Foundations: Introduction to processing, preservation principles, water activity, and key chemical changes (browning reactions, protein/carbohydrate interactions). |
| Week 3-4 | Novel Processing Technologies: High Pressure Processing (HPP), Membrane technologies, Food Irradiation, RF/Microwave heating, and Supercritical Fluid Extraction. |
| Week 5 | Extrusion Technology: Manufacturing of RTE snack foods, Textured Vegetable Protein (TVP), and rice/dal analogues. |
| Week 6-8 | Preservation & Packaging Innovations: Hurdle Technology, natural antimicrobials, freeze-drying, Controlled Atmosphere Storage, and advanced packaging like Modified Atmosphere Packaging (MAP), Active Packaging, and Edible Coatings. |
| Week 9-11 | Fats & Oils Technology: Extraction, refining, shelf-life extension using natural antioxidants, microencapsulation of bioactives, and oil powder technology. |
| Week 12 | The Future of Food: Functional Foods & Nutraceuticals, RTE therapeutic foods, fortified energy bars, gluten-free bread, and innovative beverages. |
Key Learning Outcomes
Participants will gain a comprehensive understanding of:
- The science behind food spoilage and the principles of extending shelf life.
- The mechanics and applications of non-thermal and novel thermal processing technologies.
- Advanced packaging solutions that actively maintain food quality.
- The engineering behind popular convenience foods like snacks and meat analogues.
- Strategies to develop healthier food products, including nutraceuticals and functional foods.
Essential Reference Materials
The course draws upon foundational texts in food science, including:
- Food Processing Technology: Principles and Practice by P. J Fellows
- Elements of Food Technology by Norman W. Desrosier
- Food Chemistry by Owen R. Fennema
- Chemical Changes in Food during Processing by Richardson & Finley
Conclusion: Pioneering the Next Generation of Food Systems
"Novel Technologies for Food Processing and Shelf Life Extension" is more than just an academic course; it's a gateway to the future of the food industry. By bridging the gap between cutting-edge research and commercial application, it empowers learners to contribute to a more sustainable, safe, and innovative food supply chain. Under the expert guidance of Prof. Mishra, this program is an invaluable investment for anyone aspiring to lead in the dynamic field of food science and technology.
Enroll Now →