Swayam Food Science & Food Technology Free Classes

  1. Food Microbiology & Food Safety
  2. Food Laws And Standards
  3. Commercial Fruit Production: Pomegranate & Guava
  4. Novel Technologies for Food Processing and Shelf-Life Extension
  5. Instrumentation and Process Control in Food Industry


Average assignment score = 25% of average of best 6 assignments out of the total 8 assignments given in the course.
Exam score = 75% of the proctored certification exam score out of 100
Final score = Average assignment score + Exam score
YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

1. Food laws and standards

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The course has been designed to acquaint with the national and international food laws. The course is meant for all the stakeholders of the food chain i.e. producer, procurer, transporter, processor, distributor, retailer, exporter/importer and regulator. The country took a revolution in Food Safety and Quality with the new scientific based food laws and standards designated as Food Safety and Standard Act 2006 followed by its Rules and Regulations, 2011. The continuous improvement in enforcement and their harmonization with Codex standards have laid the foundations and templates for safe and hygienic food.

The course has four major components: Indian Food Regulatory Regime; Global Scenario; Export and Import Laws and Regulations and Other Laws and Standards Related to Foods.

The Indian Food Regulatory Regime covers the salient features of New Act Food safety and Standard Act, 2006 and its Regulations, 2011. The Global Scenario deals with international standards setting bodies like Codex Alimentarius Commission and WTO implications. The salient features related to Export and Import Laws and regulations; BIS and AGMARK are also covered.

The course is delivered through 40 video lessons in a span of about 12-16 weeks. Every week, learners will have to go through the video lessons. The video lessons are supported by the self learning material. In addition, a number of web links will be provided to support the study materials and to get the updated information. Self assessment questions will be provided after each lesson. Learners have to complete the assignments after going through major sections of study material.

The course on Food Laws and Standards will help in enhancing the competences in following areas:

  • Salient features of Food Safety and Standards Act of 2006 and its Rules and Regulations.
  • Important features of Codex and its scientific principles and relevance to national standards.
  • Specify the requirements with respect to import/ export of food products.
  • Importance of AGMARK and BIS.
  • Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations if required.

The course shall be useful to those who are working in the food processing industry and who wish to have specialization in the area of food safety and quality management.

Course layout

Food Laws and Standards: Layout



1. Food Science
2. Food Microbiology
3.  Basics of Food Safety


Indian Food Regulatory Regime

4. Repealed Acts and Orders: Prevention of Food Adulteration Act and Rules (PFA)  and  Orders under Essential Commodities Act
5. Food Safety and Standard Act, 2006:

Food Safety Regulation and Rules

Regulations: Licensing and Registration of Food Businesses ;Food Products Standards and Food Additives ; Prohibition and Restriction of Sales; Packaging and Labelling;, Contaminants, Toxins and Residues; Laboratory and Sampling Analysis; Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food; Food Recall Procedure; Import; Approval for Non-Specific Food and Food Ingredients; Organic Food; Alcoholic Beverages; Fortification of Food, Food Safety Auditing; Recognition and Notification of Laboratories; Advertising and Claims; Packaging; Recovery and Distribution of Surplus food; Recruitment and Appointment; Food Safety and Standards Rules.


 Sanitary and Hygienic requirements: Part I –  Petty Food Business Operators; Part –II General Requirements for Food Business Operators, Part –III Milk and Milk products; Part- IV Meat and meat Products, Part- V : Catering


Food Safety Guidelines during COVID 19:

8. Food Safety and Management System:  Guidance Documents of FSSAI
9. Food Testing: Methods of Analysis of various Products
10. Other Initiatives of FSSAI : Training-FoSTaC, Safe and Nutritious  Food ( SNF), Testing, online platforms, and other activities related to awareness and training


Global Scenario


11. Codex Alimentarius Commission (CAC): Structure of Codex, Scientific Basis, Harmonization of National Standard with Codex
12. WTO Implications: SPS and TBT agreement

Other International Standard Setting Bodies: ISO, OIE, IPPC, AOAC, ASTM, EU and USFDA

Food Safety and Quality Requirements: HACCP, ISO 22000, GFSI and BRC

National Agencies for Implementation of International Food Laws and Standards



Export and Import Laws and Regulations

14. Foreign Trade Policy
15. Export (Quality Control and Inspection) Act, 1963, Export Inspection Council
16. Export Promotional Bodies: APEDA, MPEDA,CEPC
17. Plant and Animal Quarantine
  18. Customs Act and Import Control Regulations


Other Laws and Standards Related to Foods


19.  Legal Metrology Act, 2019
20. Voluntary National Standards: BIS and AGMARK
21 Other Laws Related to Food Products:   Consumer Protection Act, Environment Protection Act,

Books and references

  • Course MVP-002: Food Laws and Standards of “PG Diploma in Food Safety and Quality Management” programme being offered by School of Agriculture, IGNOU.
  • Food Safety and Standards Act 2006 and Regulations 2011.
  • https://www.fssai.gov.in/home
  • Codex e-Learning Centre (http://www.fao.org/ag/agn/agns/capacity_elearning_codex_ en.asp)
  • Custom Act

2. Food Microbiology and Food Safety

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Course Description

Food microbiology is about the understanding of microorganisms that grow or multiply in or contaminate the food which we consume. Food microorganisms could be either beneficial or harmful. The key aspect of food microbiology is food safety which focuses on the disease-causing microorganism and their toxins which may contaminate the food. That is why it becomes essential to recognize the possible role of microorganisms to ensure public safety. The major learning objectives of this course will be to study: the scope of food microbiology and food safety; to obtain the knowledge about important genera of microorganisms associated with food and their characteristics; to learn various techniques for enumeration and control of microorganisms in food; to gain the essential knowledge and applications of various techniques (traditional to advance) for preserving food; to understand the role of different microorganisms in food spoilage, food fermentation, and foodborne diseases; to comprehend the microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety and hygiene; to understand current national and international food safety rules and regulations; to know the requirements and components of food safety management system (FSMS) and use of microbiological risk assessment (MRA) tools for assessing microbiological risks in the food sector. 

Course Credit: 4

Course Highlights

Learner will acquire the knowledge about:

  • Scope of food microbiology and food safety
  • Important genera associated with food
  • Techniques for enumeration of microbes and methods (traditional to advanced) for preserving food
  • Role of different microorganisms in food spoilage, food fermentation and foodborne diseases
  • Microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety & hygiene
  • The food safety rules and regulations, Food Safety Management System (FSMS), and Microbiological Risk Assessment.

Course layout

Introduction to Food Microbiology and Food Safety
Microflora of Food
Intrinsic Factors Affecting Microbial Growth and Survival in Food
Extrinsic Factors Affecting Microbial Growth and Survival in Food
Microbiological Examination of Food
Advances in Isolation and Enumeration of Microorganisms in Food
Principles of Food Preservation and Significance
Preservation of Food by Physical Methods – Low and High Temperatures
Preservation of Food by Physical Methods – Radiations
Preservation of Food by Chemical Methods
Biopreservation of Food
WEEK 05 
Modified Environment for Storage of Food
Fermentative Microorganisms as Food and Value-Added Product
Lactic Fermentation in Food
Yeast-Lactic Fermentation in Food
Mold-Lactic Fermentation in Food
Starter Cultures for Food Fermentation
Fermented Milk
Fermented Milk Products
Fermented Juice, Vegetables and other Beverages
Fermented Meat
Fermented Fish Products
Introduction to Food Spoilage
Spoilage of Fruits, Vegetables, and their Products
Spoilage of Dairy Products
Spoilage of Canned Food
Spoilage of Bakery and Egg Products
Spoilage of Meat, Fish, and Sea Food
Newer Methods for Controlling Spoilage of Food
Predictive Modelling for Food Spoilage
Foodborne Outbreaks- Bacterial Agents for Foodborne Illnesses
Fungal and Algal Agents for Foodborne Illnesses
Foodborne Animal Parasites
Investigation of Foodborne Illnesses Outbreaks
Indicators of Food Microbial Quality and Safety
Principles and Applications of Hurdle Technology in Food Industry
Principles of Hygiene and Sanitation in Food Service Establishment.
Food Safety Laws 
Food Safety and Quality Management System
Principles and Guidelines for Conducting Microbiological Risk of Food
Revision of the course
Final assessment/Term-end examination

3. Commercial Fruit Production: Pomegranate & Guava

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“Commercial Fruit Production: Pomegranate & Guava” will contain entire production technology of two fruit crops i.e. Pomegranate and Guava”. It will cover latest production technology of these two crops including its climatic requirements, varieties, planting techniques, fertilizer and irrigation requirement, inter culturing and special practices, maturity indices, harvesting techniques, etc.


Course layout


Week 1

Lecture 1: Importance, soil and climatic Requirements of pomegranate

Lecture 2: Varieties of pomegranate

Lecture 3: Pomegranate propagation methods

Lecture 4: Pomegranate planting

Lecture5: Pests of pomegranate

Week 2

Lecture 6: Diseases and their management in pomegranate, Part 1

Lecture 7: Diseases and their management in pomegranate, Part 2

Lecture 8: Disorders and their management in pomegranate

Lecture 9: Water and fertilizer requirement of pomegranate

Lecture 10 : Flowering and harvesting of pomegranate

Week 3

Lecture 11: Importance, soil and climatic requirements of guava

Lecture 12: Important varieties of guava

Lecture 13: Guava propagation methods

Lecture 14: Guava planting

Lecture 15 : Rejuvenation of guava

Week 4

Lecture 16: Pests of guava

Lecture 17: Diseases and their management in guava

Lecture 18: Water and fertilizer requirement of guava

Lecture 19: Flowering and bahar treatment in guava

Lecture 20 : Maturity indices and harvesting in guava

4. Novel Technologies for Food Processing and Shelf-Life Extension

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Food processing which includes both fresh and packaged food involves handling of foods, preparation and storage through the subsequent stages so that the pathogens and toxic components present in food are destroyed and deactivated making the food safer and hygienic. It is the capability of the food processing sector to develop novel food processing and preservation technologies to manufacture and preserve food in an effective manner with a view to enhance their shelf life, improve quality as well as make them functionally more useful.
There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and the farmers. This course “Novel Technologies for Food Processing and Shelf Life Extension ” deals about the recent and emerging engineering and technological innovations for novel and convenience food products manufacturing and shelf life extension. This course will play a pivotal role in pursuing research & development and will enable idea generation for the commercial manufacture of such products which ultimately lead our country to an international platform.

Course layout

Week 1: Introduction to food processing, preservation and quality; Basic principles & methods, water activity vs. food stability, structure-function relationship.
Week 2: Chemical changes in food during processing; Browning reactions (enzymatic and non-enzymatic), protein interactions, carbohydrate interactions.
Week 3: High pressure processing and Membrane technologies in food processing.
Week 4: Food irradiation, RF & microwave heating; Super critical fluid extraction.
Week 5: Food extrusion technology, RTE snack foods, Textured vegetable protein, Rice and dal analogues.
Week 6: Hurdle technology concept, Natural antimicrobials & bacteriocin; Freeze drying.
Week 7: Controlled atmosphere storage of food grains; ozone, microwave treatment for disinfestation of grains; Detection of spoilage in grains.
Week 8: Modified atmosphere packaging, Active packaging, and Edible coating of fruits & vegetables.
Week 9: Extraction and processing of oil; Mechanical expellers, solvent extraction, refining, hydrogenation, winterization.
Week 10: Shelf life extension of oils using natural antioxidants; Concept and measurement of rancidity.
Week 11: Microencapsulation of bioactive, and Technology of oil powder.
Week 12:Functional foods and Nutraceuticals, Ready-to-eat therapeutic food, micronutrient fortified high energy bar, gluten free bread, carbonated cereal beverage.

Books and references

1.Food Processing Technology: Principles and Practice – P. J Fellows
2.Elements of Food Technology – Norman W. Desrosier
3.Food Chemistry – Owen R. Fennema
4.Chemical changes in Food during Processing – T. Richardson & J. W. Finley
5.Principles of Food Science Part 1 : Physical Methods of Food Preservation – Owen R Fennema.

5. Instrumentation and Process Control in Food Industry

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The course aims to introduce the first principles of controlled systems as sensed by instruments and fedback for effective control strategies. Design of stable controllers based on proportional – integral – derivative combinations will be the final outcome of the course objectives. The participants are expected to apply transform calculus to obtain real time solutions to second order system response.

Course layout

Week 1: Review of Laplace Transform
Week 2: General models for instrumental response – zero and first order systems
Week 3: Particular model development for second order system
Week 4: Continuous stirred tank reactor models for P, PI, PID controllers with negative and positive feedbacks
Week 5: Stability Analyses – Routh’s theorem, Root Loci
Week 6: Stability Analyses – Frequency Response, Bode plots
Week 7: Controller tuning – Zeigler-Nichols controller settings
Week 8: Introduction to Digital Control

Books and references

1. Coughanowr, D. R. and S. E. LeBlanc. (2017).
2. Process Systems Analysis and Control – Third Edition, McGraw Hill, New Delhi.
3. Doebelin, E. O. (1990). Measurement Systems: Application and Design, International Edition, McGraw Hill, Singapore.
4. Ogata, K. (2003). Modern Control Engineering, 5th Edition, Prentice-Hall, New Delhi.

Study Materials

Food Technology Free eBooks

Food & Nutrition Free ebook

Foodtech_network Books

  1. Foodtech_network Amazon Books store
  2. FSSAI Books
  3. National Digital Library
  4. FSSAI Lab Manuals
  5. Food technology free PDF

Food Technology Books

Foodtech_network Youtube Channel

FSO, TO & FA Online Classes

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