Food Processing NC II

VISION

Globally impacting food processing enriching lives with innovation, integrity and superiority.

MISSION

To exceed graduate expectations in the processing, distribution and marketing of safe, tasty and high quality of products with healthy values, commitment, experiences and knowledge .

GOAL

Food Processing Sector plays a vital role in reduction in the wastage of perishable agricultural produce, enhancing shelf-life of food products and ensuring value addition to agricultural product

OBJECTIVES

Integrate food safety and OHSP when working in the laboratory

Identify and familiarize with different tools and equipment in FOP

Identify quality raw materials in Food Processing

Identify the different methods techniques and procedures in food processing

Determine the quality materials as required in the preparation of processed

products

Organize all needed materials utensils and tools in the preparation

Select and use proper amounts of food for any given recipe or preparation

Process variety of fruit, vegetable, fish and meat

Utilize learned knowledge skills and attitude in entrepreneurship program

Introduce modern technology in food processing industries from both domestic and external sources

Enhance farmers income by better utilization and value addition of agricultural produce

Minimize wastage at all stages in the food processing chain

To protect public health and safety

To provide enough information about food to help consumers make informed choices