AKTU Food Processing Management (BMBAB402) Syllabus PDF – MBA (Agribusiness Management) 4th Semester
Food Processing Management BMBAB402
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- Semester 4
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Syllabus — Food Processing Management
Download PDFBMBAB402 · 3 credits · L-T-P 3-0-0
Course Outcomes
| CO Code | Course Outcome Statement | Bloom’s K-Level |
|---|---|---|
| CO1 | Describe the current status, structure, and challenges of the food processing industry in India. | K2 – Understanding |
| CO2 | Apply key principles and preservation techniques in designing food processing solutions. | K3 – Applying |
| CO3 | Analyse cost factors, risk components, and quality systems in food processing operations. | K4 – Analysing |
| CO4 | Develop project plans for food processing ventures considering technical, regulatory, and market aspects. | K6 – Creating |
| CO5 | Evaluate operational issues and solutions through case studies of various food processing sectors. | K5 – Evaluating |
Unit I: Overview of Food Industry in India (6 Hours)
Present status and scope of the food industry in India; Organizational structure and functioning of food industry enterprises; Key operations and workflow in food processing units; Factors causing deterioration and hazards during processing, storage, handling, and distribution of food products.
Study and analysis of the food processing industry report.
Unit II: Principles and Techniques of Food Processing (9 Hours)
Basic principles of food preservation and processing; Manipulation of processing parameters such as temperature, pH and moisture; Application of various preservation methods: thermal processing, refrigeration, freezing, drying; Use of energy sources, radiation, chemical preservatives, and biotechnological agents in food preservation; Packaging technologies and their importance in maintaining food quality and shelf life
Unit III: Cost, Risk, and Quality Management in Food Industry (9 Hours)
Analysis and control of costs in food processing organizations; Risk management strategies to minimize operational and quality risks; Overview of laws and regulations governing food production and marketing (FSSAI, PFA, ISO, HACCP); Quality management systems and standards applicable to the food industry.
Unit V: Project Formulation in Food Processing(6 Hours)
Food processing project identification and selection; feasibility analysis for food processing ventures; plant layout design and equipment selection; regulatory and quality compliance (Food Safety and Standards Authority of India - FSSAI, Hazard Analysis and Critical Control Points - HACCP); value chain development and market linkage in food processing.
Unit IV: Case Studies in Food Processing (10 Hours)
Analysis for various food processing sectors including: Milk and dairy products, Cereal milling, Oilseed and pulse milling, Sugarcane milling, Honey production, Baking and confectionery, Oil and fat processing, Fruits and vegetable storage, handling, and processing, Egg, poultry, fish, and meat handling and processing; Practical challenges and management strategies in these sectors
Suggested Readings
- Acharya, S. S., & Aggarwal, N. L. (2004). Agricultural Marketing in India. Oxford & IBH Publishing.
- Early, R. (1995). Guide to Quality Management Systems for Food Industries. Blackie Academic & Professional.
- Jelen, P. (1985). Introduction to Food Processing. Reston Publishing Company.
- Potly, V. H., & Mulky, M. J. (1993). Food Processing. Oxford & IBH Publishing.
- Mahapatra, S. (2025). Food Processing Management. Notion Press Media Pvt. Ltd. (7 May 2025).
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