This training focuses on some of the most recent applications in food processing technologies like high-pressure technologies, modern thermal and non-thermal operations, microencapsulation, nanotechnology etc to prevent the occurrence of food-borne pathogens, extend shelf-life of foods, and improve the safety, quality, and nutritional value of various processed food products, with the following objectives:
1. To create awareness and a vision for participants towards food processing technologies for developing a strong and vibrant food processing sector.
2. To create awareness on scientific food supply of processed foods and distribution system both in wholesale and retail markets.
3. To get a holistic picture of the emerging trends in food processing technologies from production to consumption.
The training is open for staff of SAU's & ICAR institutes in the cadre of Assistant Professor, training associates and above from the faculties of Home Science, Agriculture, Horticulture, Food science and Technology and Veterinary sciences.
Application format can be availed from the website link: http://www.angrau.net/Documents/CAFTBrochure2.pdf
Candidates can register for the course by sending the filled in application/registration form along with DD for Rs.200/- in favour of Director, Centre of Advanced Studies, to Professor-cum-Director, Centre of Advanced Faculty Training (CAFT), Post Graduate & Research Centre, Rajendranagar, Hyderabad - 500 030.
Last date for submission of application is 05/11/2010.
For details, visit the website link: http://www.angrau.net/Documents/CAFTBrochure2.pdf
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