Food Processing & Packaging

About this course

CEB +3 / UG Internship & Skill Development Programme. Orientation, supervised skill training, practical/field work, project work and final assessment. Processing, hygiene, packaging and quality basics. Certificate issue is subject to completion of the configured programme requirements. This is a CEB-issued training/internship certificate unless separately approved by the competent institution.
Detailed Course Modules & Syllabus
Module 1: Introduction to Food Processing & Safety Standards
Overview of the food processing industry, principles, and economic significance.

Food hygiene, sanitation, and personal safety protocols in processing units.

Introduction to basic food safety regulations, FSSAI guidelines, and quality assurance standards.

Module 2: Food Preservation & Processing Techniques
Methods of food preservation: Thermal processing, freezing, drying, and dehydration.

Processing techniques for fruits, vegetables, dairy, and grain-based products.

Preventing food spoilage, microbial growth management, and shelf-life extension.

Module 3: Food Packaging & Quality Control
Introduction to food packaging materials (plastics, paper, metal, glass, and biodegradable alternatives).

Packaging technologies: Modified atmosphere packaging (MAP), vacuum packaging, and sealing basics.

Quality control testing, labeling requirements, nutritional facts, and barcode standards.

Module 4: Practical Internship Project & Final Assessment
Field assignment or simulated project: Designing a food product processing workflow and packaging plan.

Preparation of a comprehensive quality audit or project report.

Final evaluation, presentation, and review.

What you will learn

• Learning Outcomes
• Master core concepts of food processing, hygiene, and preservation techniques.
• Understand modern packaging materials, technologies, and quality control standards.
• Gain insights into food safety regulations and industry compliance practices.

Eligibility