Course Overview:
This course provides hands-on practical training and theoretical knowledge on food processing, licensing, packaging, and regulatory compliance. It is designed for food entrepreneurs, industry professionals, and students seeking expertise in food safety and value-added food product manufacturing.
Practical Coverage:
- Tomato Processing: Ketchup
- Raw material selection & preparation
- Cooking process & consistency control
- Preservation techniques
- Packaging & storage methods
- Jam Processing
- Fruit selection & preparation
- Sugar concentration & pectin usage
- Boiling & setting process
- Bottling & shelf life management
- Squash Processing
- Juice extraction & filtration
- Sugar syrup preparation
- Preservation methods
- Bottling & storage
- Pickle Processing
- Ingredient selection & preparation
- Fermentation techniques
- Preservation & oil/brine methods
- Packaging for extended shelf life
Theory Coverage:
- Food License: FoSCoS
- Overview of FSSAI licensing process
- Online FoSCoS registration & compliance
- Importance of food business licensing
- Formulation & Recipe Standardization
- Ingredient balancing for quality & taste
- Nutritional value & consistency maintenance
- Scaling up recipes for production
- Packaging Technologies
- Selection of suitable packaging materials
- Vacuum sealing & modified atmosphere packaging
- Eco-friendly & sustainable packaging trends
- Product Shelf Life Techniques
- Factors affecting shelf life & spoilage prevention
- Use of preservatives & natural alternatives
- Testing methods for determining product stability
- Labelling Regulations (FSSAI 2020)
- Mandatory labelling requirements
- Nutritional information & allergen declarations
- Barcode & QR code compliance for traceability
Who Should Attend?
- Aspiring food entrepreneurs
- Food industry professionals
- Students & researchers in food technology
- Business owners seeking food compliance knowledge
Course Benefits:
- Hands-on experience with food processing techniques
- Compliance knowledge for launching food products
- Insights into modern packaging & shelf life enhancement
- Certification upon successful completion
Course Details
- Fee – 3000 + GST = 3540 per participants
- Training Date – 28 February 2025
- Location – National Agriculture & Food Analysis & Research Institute (NAFARI), 2nd Floor, Plot No 90, S.No.78 Savitri-Swati Sadan Bhusari Colony Paud Road Kothrud Pune – 411038 Maharashtra, India
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