Course Name: Fundamentals of Food Process Engineering

Course abstract

Food Process engineering has become an important branch of applied engineering. Since post harvest processing is gaining impetus in our country, concepts ofbasic food structures and their processing are essential. Enormity of foodswith their diverse as well as specific unique characteristics demands special processing treatments. At the same time being biological commodities, their processing needs to meet the safety requirements as well. This course has been designed to impart the fundamental concepts of Food rheology, as well as thermal/non-thermal processing of foods. Drying being the most common technique followed for food preservation, a detailed discussion on drying has been incorporated. Food freezing has been covered and finally few important unit operationsof food engineering are discussed. A glimpse of non-thermal processing (High pressure processing, Pulsed electric field etc.) has also been included in the course.


Course Instructor

Media Object

Prof. Jayeeta Mitra

Dr. Jayeeta Mitra is working as Assistant Professor in AGFE Dept., IIT Kharagpur since 2014. Prior to this, she has worked as Assistant Professor in Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi and Food Process Engineering Department, National Institute of Technology Rourkela. She has studied B Tech in Agril. Engg from BCKV, Mohanpur; Masters in Process and Food Engineering Pantnagar, Uttarakhand and obtained her Ph.D from IIT Kharagpur. She has worked in drying for few years. She is currently working on Food Processing, Packaging and storage. She is member of AFST (I), ISAE and ASABE. She is the Associate Editor of the Journal JPTR, Springer.
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Teaching Assistant(s)

No teaching assistant data available for this course yet
 Course Duration : Sep-Dec 2020
  View Course
 Enrollment : 20-May-2020 to 21-Sep-2020
 Exam registration : 14-Sep-2020 to 02-Nov-2020
 Exam Date : 19-Dec-2020

Enrolled

2244

Registered

92

Certificate Eligible

57

Certified Category Count

Gold

1

Silver

2

Elite

12

Successfully completed

42

Participation

30

Success

Elite

Silver

Gold




Legend

AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75 AND FINAL SCORE >=40
BASED ON THE FINAL SCORE, Certificate criteria will be as below:
>=90 - Elite + Gold
75-89 -Elite + Silver
>=60 - Elite
40-59 - Successfully Completed

Final Score Calculation Logic

  • Assignment Score = Average of best 8 out of 12 assignments.
  • Final Score(Score on Certificate)= 75% of Exam Score + 25% of Assignment Score
Fundamentals of Food Process Engineering - Toppers list

SHASWATI BEHERA 90%

COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY(OUAT)

SHUBHRA SHEKHAR 82%

Sant Longowal Institute of Engineering and Technology, Longowal

HARINI DHANENDRA RAO 76%

LAXMINARAYAN INSTITUTE OF TECHNOLOGY

ESHA MANJANATH 71%

R V COLLEGE OF ENGINEERING

DHRUV THAKUR 71%

NIFTEM

Enrollment Statistics

Total Enrollment: 2244

Registration Statistics

Total Registration : 92

Assignment Statistics



Assignment

Exam score

Final score

Score Distribution Graph - Legend

Assignment Score: Distribution of average scores garnered by students per assignment.
Exam Score : Distribution of the final exam score of students.
Final Score : Distribution of the combined score of assignments and final exam, based on the score logic.