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 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.
A Milk Powder Manufacturing Technician is responsible for production of milk powder through the process of filtration, standardization, pasteurization, homogenization, evaporation and drying by operating various machineries following specifications and standards of the organisation. This role is similar for production of milk powder in semi-automated and fully automated units.
A Milling Technician is responsible for the milling of all types of grains such as rice, wheat, pulses, etc. to achieve the desired quality and quantity of products while maintaining food safety and hygiene in the work environment.
A Mixing Technician prepares different types of dough used in making baked products by using various methods such as weighing, mixing, kneading, fermenting following the defined SOPs of the plant/ unit while maintaining food safety and hygiene in the work environment.
A Modified Atmosphere Storage Technician is responsible for storage of various kinds of produce in a modified atmosphere in the storage unit. S/he carries out processes such as receiving the produce, assessing its quality, pre-cooling, creating ambient temperature, pressure and relative humidity in the modified atmosphere storage unit.