Process Edibles - A workshop on food processing technologies

About the Program

The “Process Edibles” Workshop on Food Processing Technologies is designed to provide participants with hands-on experience and practical insights into modern food processing methods. The program focuses on understanding the science behind food preservation, packaging, and value addition while emphasizing hygiene, quality, and sustainability. It aims to bridge theoretical learning with real-world applications, preparing students for innovation and entrepreneurship in the food technology sector.

Objectives of the Program

• To enable students to perform microbial quality analysis of processed foods using simple detection techniques such as plate count method and shelf life evaluation protocols.
• To provide hands-on training in basic food processing techniques, including fermentation, drying, salting for commonly consumed food items.
• To guide students in utilization of plant secondary metabolite as a detection element of food spoilage.

Expected Outcomes of the Program

• Students will demonstrate the ability to apply basic food preservation methods (fermentation, drying, and salting) to develop at least one shelf-stable food product and understand the principles behind each technique.
• Students will gain practical experience in microbial enumeration (using plate count techniques) and perform basic shelf life assessments, enabling them to evaluate the microbiological safety and stability of processed foods.
• Students will understand and demonstrate the potential of selected plant-based secondary metabolites (e.g., anthocyanins, flavonoids) as natural indicators for detecting spoilage in food systems through colorimetric or sensory changes.