Institute Agenda :-
Study Materials ,Bag , ID Card Provide & Course Non - Semester Pattern. Exam Scheduled July/August Month, Before 2 Months informed to Exam Appear students for their Hall Ticket Register.
(Note: Anytime agenda can change on the Management Basis.)
Learning Mode:- (Selection Type)
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Type
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Learning Mode
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Classes Schedule & Timing
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1
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For Regular Learning
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Timing 10 AM to 3PM
(Sunday/Govt & Local Holiday – Holiday)
[All Health Courses Applicable for Regular]
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2
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For Part-time Learning
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Saturday Only (Timing 10AM to 4PM)
[Note: Health Dept Course only ]
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3
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For Distance Learning
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Sequencely 7 days classes – only
(Timing 10AM to 4 PM)
[Note: Except Health Dept Course]
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4
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For Online Learning
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Zoom Class (Monday to Friday)
& Meeting Discuss ( Timing 11 AM to 1PM)
[Note: Except Health Dept Course]
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Course Overview:
It works by inhibiting sprouting, delaying ripening, and eliminating pests, bacteria, and other microorganisms without significantly increasing the temperature of the food. This "cold process" can also reduce spoilage, prevent foodborne illnesses, and act as a quarantine treatment, allowing for better food preservation and international trade.
Course Responsibilities:-
- Operating Irradiation Equipment: Running the machinery (gamma irradiators, electron beam accelerators, or X-ray generators) used to treat agricultural products such as fruits, vegetables, spices, and meats.
- Product Handling and Segregation: Managing the flow of products through the facility, ensuring strict separation of irradiated and non-irradiated goods to prevent mixing and re-contamination.
- Dosimetry and Process Control: Measuring the absorbed radiation dose in the products using dosimeters and adjusting conveyor speeds or other parameters to ensure the correct dosage is applied for the intended purpose (e.g., insect disinfestation, sprout inhibition, pathogen elimination).
- Equipment Maintenance: Performing routine checks, maintenance, and minor repairs on the irradiation machinery, conveyor systems, and associated laboratory equipment to ensure operational readiness and safety.
Quality and Compliance Responsibilities
- Quality Assurance (QA): Implementing and monitoring quality control procedures to ensure the treatment meets specific standards for food safety and preservation.
- Documentation and Reporting: Maintaining detailed records of the process, including treatment parameters, product type, dosage applied, and test results, often for regulatory reporting.
- Safety and Regulatory Compliance: Adhering to strict national and international safety standards and regulations (e.g., those set by the FDA, EPA, or the IAEA) for operating a radiation facility and handling treated products.
- Labeling: Ensuring all treated products are correctly labeled with the international "Radura" symbol and the statement "treated with irradiation" for consumer information and market access.
Course Curriculum Components:
- Fundamentals of Food Science and Chemistry: Basic concepts of food composition (carbohydrates, proteins, fats, vitamins) and how they are affected by processing.
- Basic Microbiology and Pathology: Understanding microorganisms (bacteria, molds, yeasts) and pests (insects, parasites) that cause food spoilage or disease, and their sensitivity to radiation.
- Principles of Radiation: Topics like radioactivity, types of ionizing radiation (gamma rays, X-rays, electron beams), sources of radiation (e.g., Cobalt-60), and units of measurement (Gray, kGy).
- Food Preservation Techniques: Overview of various preservation methods (heating, freezing, dehydration, canning) with a focus on where irradiation fits as a "cold sterilization" process.
- Irradiation Technology and Applications: Specific applications for different agricultural products, including:
- Sprout inhibition in tubers and bulbs (e.g., potatoes, onions).
- Insect disinfestation for grains, pulses, and fruits.
- Delaying ripening in fresh fruits and vegetables.
- Elimination or reduction of pathogens (e.g., Salmonella) in meat, poultry, and seafood to improve safety.
- Dosimetry and Process Control: Methods for accurate measurement of absorbed radiation doses, process monitoring, and facility operation.
- Packaging of Irradiated Foods: Selecting suitable packaging materials that can withstand the process and prevent post-processing contamination.
- Safety, Regulations, and Standards: Information on the wholesomeness and safety of irradiated foods, government regulations, and international standards for labelling (e.g., the "Radura" symbol).
- Quality Control and Analysis: Techniques for detecting irradiated foods and assessing quality parameters, including sensory evaluation
- Job Opportunities: Career opportunities exist within the broader fields of Food Science and Processing, Post-Harvest Technology, and Radiation Physics/Safety
Features of the Course:
During Training Period, OJT at Hospitals/Industrial/Companies (If applicable courses only)
Placement Guidance:
Those who are Regular and Part time candidate Assurance the Placement 100% throughout India based on the candidates and other online and distance Candidates. We will guide to the Placement and based on the Candidate’s willing.
- Further Clarification Contact: 88701 91125 , 96299 01300 , 73582 18375
