Department of Food Science is also offering some short courses of one to three months duration. These courses are designed for home to industrial level individuals to make them understand different phenomena involved in food processing and nutrition. Participants in these courses gain knowledge of diet plans and food preservation techniques that help them to improve the quality and safety of their products. Following short courses are offered:
Home baking is a food cooking method in home using prolonged dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Home based bakeries are often the best way for a newcomer to get started in the baking industry. The mission of the current diploma is to develop professionally qualified and competent bakers primarily through a process of education, training, examination, consultancy/counseling and continuing professional development programs.
Diet is a critical factor in the development of good health or simultaneously, various diseases. This program
provides the nutritional therapeutic approaches in the prevention and treatment of common diseases and
disorders. Every disease, symptom, discharge, and pain is the result of a chemical imbalance in the body.
Therapeutic diets, dietary manipulation and supplementation are used to help restoring the normal physiological function and structural integrity of the body and its organs. Providing the adequate quantity, frequency and quality of micronutrients to our cells and tissues will restore the biochemical balance from which health and well-being spring.
Processing increases the shelf / storage life of fruits and vegetables. Processing steps, in the preparation
of the raw material, involve: cleaning, trimming, peeling, and slicing followed by cooking (blanching),
canning, or freezing. This short course provides insight into the most recent developments of fruits and vegetables processing and internees get training of canning, drying, freezing, and preparation of juices, jams, ketchup, and many more.