Topic 1
Module 1 History, Development And Status Of Ice Cream Industry Lesson-M-I.1 Origin Of Ice Cream And Frozen Desserts. Progress In Development Of Ice Cream Industry
MODULE 1
History, Development And Status Of Ice Cream Industry
Lesson M-I.2
Status Of Ice Cream Industry In India And Abroad
Topic 2
Module 2 Definitions, Classification And Composition Of Ice Cream And Other Frozen Desserts (As Per PFA) Lesson-M-II.3 Classification Of Ice Cream As Per PFA. Classification Of Ice Cream-I Viz., Plan, Fruit And Nut, Chocolate, Ice Lollies, Candies, Kulfi, & Malai - Ka-Baraf.
Module 2
Lesson-M-II.4 Classification Of Ice Cream –II Viz., Sherbets And Ices, Mousses, Gelato, Bisque, Custards, Cassatta, Variegated Ice Cream, Novelties, Etc.
Module 2 Definition, classification and composition of ice cream & frozen desserts Lesson-M-II.5 Composition Of Ice Cream (Low Fat, Good Average, Premium) And Frozen Desserts (Sherbets, Ices, Soft Serve)
Topic 3
Module 3 Ingredients in Ice cream and Frozen Desserts Lesson-M-III.6 Dairy Ingredients In Ice Cream
Module 3 Ingredients in Ice Cream and Frozen Desserts Lesson-M-III.7 Stabilizers And Emulsifiers – Classification, Types, Properties And Role In Ice Cream
Module 3 Ingredients in Ice cream and Frozen Desserts Lesson-M-III.8 Stabilizers And Emulsifiers – Selection, Mechanism Of Action, Influence On Mix And Ice Cream, Proprietary Stabilizer Blends
Module 3 Ingredients in Ice cream and Frozen Desserts Lesson-M-III.9 Non-Dairy Ingredients in Ice Cream
Topic 4
Module 4 Technological Aspects of Ice cream Manufacture Lesson-M-IV.10 Preparation of Ice Cream Mix – Standardization,Blending, Homogenization,
Module 4 Technological Aspect of Ice Cream Manufacture Lesson-M-IV.11 Preparation of Ice Cream Mix – Pasteurization, Cooling, Ageing and Flavour addition
Module 4 Technological Aspect of Ice Cream Manufacture Lesson-M-IV.12 Types Of Ice Cream Freezers – Batch, Continuous, Soft-Serve Freezers, Home-Made Freezers.
Module 4 Technological Aspect of Ice Cream Manufacture Lesson-M-IV.13 Freezing of Ice Cream Mix and Control of Overrun
Topic 5
Module 5 Lesson-M-V.14 Typical freezing curve. Calculating freezing point of ice cream mix.
Module 5 Thermodynamics of Freezing and refrigeration load Lesson-M-V.15 Calculating refrigeration load. Refrigeration control and related instrumentation
Topic 6
Module 6 Physico-Chemical Properties Of Ice Cream Mixes and Ice Cream Lesson-M-VI.16 Physico-Chemical Properties Of Ice Cream Mixes – I
Module 6 Physico-Chemical Properties Of Ice Cream mixes and ice cream Lesson-M-VI.17 Physico-Chemical Properties Of Ice Cream
Module 6 Physico-Chemical Properties Of Ice Cream Mixes And Ice Cream Lesson-M-VI.18 Effect Of Processing On Physico-Chemical Properties: Control Of Whipping Ability Of Mixes
Topic 7
Module 7 Packaging, hardening, storage and shipping of ice cream Lesson-M-VII.19 Packaging of Ice Cream and Hardening
Module 7 Packagening, hardening, storage and shipping of ice cream Lesson-M-VII.20 Hardening of Ice cream-hardening Methods, Storage and Shipment of Ice Cream
Topic 8
Module 8 Defects in Ice cream Lesson-M-VIII.22 Defects in Ice Cream – Flavour, Body & Texture
Module 8 Defects in Ice cream Lesson-M-VIII.23 Defects in Ice Cream- Colour and Appearance, Package and Melting Quality
Module 8 Defects in Ice cream Lesson-M-VIII.24 Method of Sensory Evaluation of Ice Cream
Topic 9
Module 9 Technology Of Dried Ice Cream Mix And Nutritive Value Of Ice Cream Lesson-M-IX.25 Dried Ice Cream Mix- Composition, Technology, Uses
Module 9 Technology Of Dried Ice Cream Mix And Nutritive Value Of Ice Cream Lesson-M-IX.26 Nutritive Value of ice cream-Calculations and labeling
Topic 10
Module 10 Hygiene, cleaning and sanitation. Lesson-M-X.27 Personnel, Equipment And Plant Hygiene; Cleaning And Sanitization of Ice Cream Freezers And Related Equipments
Topic 11
Module 11 Legal Standards, Microbial Aspects of Ice Cream And Safety Aspects Lesson-M-XI.28 Micro Environment in Ice Cream,Microbiological Quality of Ingredients
Module 11 Legal Standards, Microbial Aspects Of Ice Cream And Safety Aspects Lesson-M-XI.29 Critical Process Factors - Its Impact on Entry of Pathogens, Their Survival During Storage
Module 11 Legal Standards, Microbial Aspects Of Ice Cream And Safety Aspects Lesson-M-XI.30 Legal Standards, Microbiological and safety Aspects of Ice Cream
Topic 12
Module 12 Recent Advances in Ice Cream Industry and Plant Management Lesson-M-XII.32 Low Calorie, Reduced Fat, Diabetic and Dietetic Ice Cream and Frozen Desserts
Module 12
Recent Advances in Ice Cream Industry and Plant Management
Lesson-M-XII.32
Developments in Ice Cream Industry
Topic 13