Post Graduate Diploma/Executive Diploma in Food Engineering

Food Process Engineering is an essential applied engineering discipline, particularly important in post-harvest processing. Given the diverse characteristics of food, specialized processing treatments are necessary to ensure safety and quality. This course covers fundamental concepts of food rheology and both thermal and non-thermal processing methods.

Key topics include drying, a primary food preservation technique, food freezing, and several crucial unit operations in food engineering. This course has been designed to impart the fundamental concepts of food rheology, as well as thermal/non-thermal processing of foods. Followed by drying being the most common technique followed for food preservation, a detailed discussion on drying has been incorporated. Additionally, non-thermal processing methods, such as high-pressure processing and pulsed electric fields, are briefly explored.

Food freezing has been covered and finally few important unit operations of food engineering are discussed. A glimpse of non-thermal processing (High pressure processing, pulsed electric field etc.) has also been included in the courses. Food engineering is a multidisciplinary field that combines principles from engineering, science, and food technology to improve the production, processing, and preservation of food. It focuses on the design and optimization of processes and equipment used in food manufacturing, ensuring safety, quality, and sustainability.

Programmme Structure :

Module 1: Introduction to Food Engineering

Overview of various aspects of food engineering, impact of food engineering over economical growth of FMCG sector

Module 2: Concept of Food Rheology, its Measurements and Rheology of Foods

Rheological properties of food, rheological processed foods, rheological properties of granular and powders in foods

Module 3: Viscoelastic Foods

Viscoelastic models, measurement of food texture and instrument for rheological measurement

Module 4: Thermal Processing and Microbial Death Kinetics

Pasteurization, sterilization, blanching, cooking, D-value, Z-value, thermal death time

Module 5: Evaporation and Concentration

Single-Effect Evaporators, Multiple-Effect Evaporators, Vacuum Evaporators, Concentration (reverse osmosis)

Module 6: Heat Exchangers

Shell and Tube Heat Exchangers, Plate Heat Exchangers, Air-Cooled Heat Exchangers, Double-Pipe Heat Exchangers, Spiral Heat Exchangers

Module 7: Drying Technology and Food Dehydration

Air Drying, Spray Drying, Freeze Drying (Lyophilization), Drum Drying, Microwave Drying, Infrared Drying

Module 8: Food Freezing and Freeze Drying

Blast Freezing, Cryogenic Freezing, Plate Freezing, effect on texture, moisture content and shelf life estimation.

Module 9: Size Reduction

Size reduction equipment (Ball mill, roller mill and impact percussion mill), mechanical properties of feed (moisture and temperature)

Module 10: Mechanical Separation Techniques

Filtration, centrifugation, decantation, sedimentation, screening, magnetic separation, pressure filtration

Module 11: Mixing and Agitation

Types of mixing, equipment of mixing, mechanical agitation, pneumatic agitation

Module 12: Leaching and Extraction

Soluble constituent, essential oil and flavour extraction, impact of solvent properties, temperature and contact time, types of extraction techniques (solid-liquid extraction, super critical fluid extraction, ultrasound and microwave assisted extraction)

Module 13: Food processing equipment’s and unit operations

Equipment for pulping, fruit juice extraction, blanching, dehulling, distillation

Module 14: Non Thermal Processing and Recent trends in food engineering and processing

Microwave processing, irradiation, pulsed electric field, ultrasound technology, nanotechnology, high pressure processing and micro-fluidization

Who Should Attend:

Food industry professionals involved in food processing, product development, and quality assurance

Researchers and scientists exploring the applications of food engineering and processing

Professionals focused on engineering food related to food industry

Specialists in food safety and quality management looking to deepen their understanding of innovative technologies

Eligibility

Any graduation/ B.Tech./ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Diploma Programmes.

Programme Duration

The duration to complete this programme is 1 year (Post Graduate Diploma), 6 months (Executive Diploma).

Registration and Certification

The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.

Programme Deliverables

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

• – Assignments for all the programme modules for continuous evaluation and guidance.
• – Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• – Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearing session will also be scheduled before the examination.
• – All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
• – Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
• – At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
• – All learning and training delivery initiatives shall be conducted in English.

Examination and Certification

Online assessment will be conducted at the end of the programme and upon successful completion, participants will receive a Post Graduate Diploma/Executive Diploma (PGD/ED) in Food Engineering, recognized for its alignment with international standards and industry best practices by Faculty of Food Safety and Quality, IGMPI.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

In recent months the Institute has witnessed more and more participation from professionals working global food giants like Britannia Industries Ltd., Hindustan Unilever Ltd., Kohinoor Foods Ltd. (Satnam Overseas Ltd.), LT Foods Ltd. (Daawat), McCain Foods India Pvt. Ltd., Mondelez India Foods Pvt. Ltd. (Cadbury), Haldiram’s, Mother Dairy, MTR Foods Pvt. Ltd. (Orkla), Nestle India Ltd., Amul, Parle Agro Pvt. Ltd., Venkys India Ltd., Vimta Labs, Nexus Test Labs, PepsiCo India, Patanjali, Heritage Food Ltd., Kwality Dairy India Ltd., KRBL Ltd., etc.

Future career prospects

Completing a specialized course in food engineering will position individuals at the forefront of innovation in the food industry. This emerging field focuses on enhancing food, safety, and functionality through the application of food engineering and its various applications. Graduates will gain expertise in manipulating materials at the food engineering aspetcs to improve preservation methods, enhance nutrient delivery, and develop novel food packaging solutions that extend shelf life while maintaining nutritional value.

View Prospectus

Programme Fee details

How to apply | View all IGMPI food programmes

For further enquiries, write to or call us on:
info@igmpi.ac.in / 18001031071 (Toll Free) , Phone: +91 11 26512850

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