Food Processing

1. Food Quality and Certification

1.1. Food Safety and Standards Authority of India

1.2. Food Quality Certifications

1.3. AGMARK

1.4. Organic Certification

1.5. Halal Certification

2. Terms and Definitions

2.1. Food Processing

2.2. Food Preservation

2.3. Food Spoilage & Shelf-life of Food

2.4. Food Quality and Safety

2.5. Nutrients and Anti- nutrients

2.6. Nutraceuticals

2.7. Food Groups

3. Introduction

3.1. Significance of Food Processing

3.2. Types of Food Processing

3.2.1. Primary

3.2.2. Secondary

3.2.3. Tertiary

3.2.4. Ultra-processed

4. Implementation of Food Processing Job Roles in Schools

4.1. At SCERT level

4.2. At School level

4.3. Job Roles for Schools

4.4. Futuristic Job Roles

5. Scales of Food Processing Industries

5.1. Cottage industries

5.2. Small Scale Industries

5.3. Medium scale industries

5.4. Large scale industries

5.5. Challenges in Food Processing Sector

6. Processing of Different Food Groups

6.1. Effect of Processing on Foods

6.2. Health Aspects of Consuming Processed Foods

7. Machinery and Equipment

7.1. Mixers

7.2. Grinders and Pulverizers

7.3. Ovens and Fryers

7.4. Packaging Machines

7.5. Refrigeration and Cooling

7.6. Canning and Bottling