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PG Diploma in Food Processing & Preservation Technology
This one-year PG Diploma program in Food Processing and Preservation Technology trains students in modern food science, preservation techniques, quality control, and sustainable practices. It equips graduates with skills to work in the food industry, ensuring food safety, extended shelf life, and nutritional quality.
Overview
The Post Graduate Diploma in Food Processing and Preservation Technology is designed to provide in-depth knowledge and practical training in the science of food, nutrition, chemistry, microbiology, and various preservation methods. Students learn the latest techniques in milk processing, bakery production, agro-based food preservation, quality control, and waste management. The curriculum combines theoretical learning with hands-on lab sessions and optional industry training to prepare students for roles in the food industry, quality assurance, or entrepreneurship in food processing.
Trains students in food processing and preservation techniques, equipping them to ensure food safety, extend shelf life, and maintain nutritional quality with confidence and industry-ready expertise.
To provide students with a strong foundation in food science, nutrition, and microbiology.
To develop practical skills in modern food processing and preservation methods.
To train students in maintaining food quality, safety, and hygiene standards.
To equip learners with knowledge of milk, bakery, and agro-based food processing.
To introduce techniques for reducing food waste and managing by-products effectively.
To prepare graduates for roles in the food industry, quality control labs, or food-based entrepreneurship.
To promote research, innovation, and sustainable practices in food technology.
Students progress from basic to advanced food processing and preservation—covering food science, nutrition, microbiology, preservation methods, and quality control—developing strong technical and practical skills to ensure safe, nutritious, and long-lasting food products for industrial and commercial settings.
Core Curriculum
Semester I
Semester
Theory Subjects
Semester I
- Fundamentals of Food Science
- Fundamentals of Nutrition
- Chemistry and Microbiology of Food
- Methods of Food Preservations
Semester II
Semester
Theory Subjects
Semester II
- Milk and Milk Product Processing
- Processing and Preservation in Bakery and Confectionery Industry
- Processing and Preservation of Agro-Based Foods
- Food Quality Control and Waste Management
Eligibility Criteria:
- Eligibility:
- Candidates must have passed B.Sc. with minimum 50% marks.
- Subjects must include Biotechnology, Microbiology, Industrial Microbiology, Zoology, Botany, or Chemistry as the principal subject.
- Applicants should be able to study full-time.
- Admission is based on merit in the KAIET (Krishna All India Entrance Test).
- A minimum of 50% marks is required in the entrance exam.
- Duration:
- 1 Year
Contact Us
Krishna Vishwa Vidyapeeth, Karad Malkapur, Karad (Dist.Satara), Maharashtra, India. PIN - 415539
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