The course ‘Food Packaging and Labeling’ is meant for a trainee who shall be able to operate and maintain modern as well as traditional packaging methods, to determine the appropriate packaging requirement for a food material. The trainee also familiarizes with various food standards, laws and regulations while trading a food material.
A Food Products Packaging Technician performs various packaging functions and handles all categories of packaging such as primary, secondary and tertiary packaging for food products.
A Fruit Pulp Processing Technician is responsible for pulping/producing fruit pulp through the process of receiving, ripening, checking raw material quality, sorting, washing, cutting/slicing, deseeding/destoning, pulping, pre-cooking, sterilizing, aseptic packaging or canning ,sampling for quality analysis, and storing.
A Fruit Ripening Technician is responsible for ripening of all types of fruits in the ripening chamber and maintaining cleanliness, hygiene and safety of the fruit ripening chamber.
A Fruits and Vegetables Canning Technician is responsible for canning various types of fruits and vegetables through the process of washing, sorting, peeling, cutting/slicing, blanching, preparing brine/sugar solution, can forming, filling and sealing, sterilization, cooling, labeling, and storing.
A Fruits and Vegetables Drying/Dehydration Technician is responsible for drying/dehydration of various types of fruits and vegetables through the process of washing, sorting, peeling, cutting/slicing, blanching, sulphurizing, drying /dehydration, using various methods, packaging and storing.
A trainee undergoing ‘Fruits and Vegetables Processing’ course prepares and packages fruit juices, fruit beverages, Tomato products, jam, jelly and marmalades, (murabba), candy, crystallized and fruit bar, synthetic vinegar, and fruits/vegetables pickles with oil/salt/vinegar/spices with food processing machines. The trainee also prepares and dries and stores fruits and vegetables. After successful completion of the course the trainee can work as Quality Analysist in Fruits and vegetable processing industry, Supervisor in Fruits and Vegetable Processing Industry, Cold Storage Supervisor in Frozen fruits and vegetables industry, Packaging Supervisor in Fruits and Vegetable Processing industry, Skilled worker in Food MNC, and Entrepreneur in Fruits and vegetables processing.
A Fruits and Vegetables Selection Incharge is responsible for sorting and grading produce such as fruits, vegetables, nuts, etc. based on their colour, size, appearance, feel and smell.
Grain Mill Operator carries out processes such as cleaning, de-stoning, de-husking, hulling, polishing and grinding to produce milled grains and flour(s).
An Ice Cream Processing Technician is responsible for producing ice cream by operating various ice cream processing machineries. S/he is responsible for homogenizing, pasteurizing, freezing, cutting, hardening, storing, filling and packing following specifications and standards of the organisation.
A Jam, Jelly and Ketchup Processing Technician is responsible for processing fruits and vegetables to make jam, jelly and ketchup by receiving, checking raw material quality, sorting, pulping, pasteurizing, cooking, juice extracting, clarifying, filtering, sampling for quality analysis, cooling, packaging and storing
The course ‘Manufacturing of Extruded Products’ is meant for a trainee who shall be able to work on single/twin screw extruder and prepare different types of extruded products and their processing. The trainee also performs extrusion cooking, preconditioning of raw material based on types of extruders and operating parameters.
The course ‘Meat and Meat products’ is meant for a trainee who shall be able to operate and maintain the modern equipment/ machineries for processing of meat, process of packaging & storing of meat products, maintain quality of meat and meat products and inculcate the knowledge of meat & meat products.
The course ‘Microbial Analysis and Food Safety’ is meant for the candidates who shall be able to (1) identify the important pathogens and spoilage Microorganisms in foods and the conditions under which they grow, (2) identify the conditions including sanitation practices, under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in food processing, (3) utilize laboratory techniques to identify microorganisms in foods, (4) understand the role and significance of microbial inactivation, adaptation and environmental factors (i.e. aw, pH, temperature) on the growth and response of microorganisms in food industries, (5) understand the uses of microorganisms in the development of various food products, (6) operate the equipment & Machinery required for making beverages of alcoholic and non- alcoholic nature and maintains the quality of beverages.