| Topic 1 |
 Introduction |
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Definition |
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History |
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Importance of convenience foods |
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Need for Convenience foods |
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Usefulness of convenience foods |
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Limitations of convenience foods |
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Criticisms & Scope |
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Types of convenience foods |
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References |
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| Topic 2 |
Introduction |
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Definition |
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A specifically designed food |
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Classification |
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Health food types |
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Future prospects |
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References |
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| Topic 3 |
Introduction |
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Types |
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Snack foods |
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Shelf stable fried products |
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Fermented products of cereals |
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Traditional sweets as snacks |
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Traditional Cereal convenience foods |
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Ready to cook convenience mixes |
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Freeze dried cereal instant products |
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Ready to eat products stabilized by antimycotic agents |
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Retort pouch foods |
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Canned convenience foods |
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Khakra |
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Reference |
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| Topic 4 |
Introduction |
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Nutritive Value of Millets |
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Convenience foods |
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Composite flours |
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Puffing/Popping |
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Malting & Baked foods |
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Extruded products |
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Dehydrated products |
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Health Benefits of millet based convenience foods |
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References |
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| Topic 5 |
Introduction & Definition |
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History |
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Importance of Wholegrain Cereals |
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Classification of Breakfast Cereals |
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Breakfast cereals |
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Extruded flakes |
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Puffed products |
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Shredded products |
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Granular products |
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Sugar coated products |
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Popped products |
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Machinery used in breakfast cereals |
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Nutritive value of breakfast cereals |
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References |
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| Topic 6 |
Introduction and meaning |
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History |
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Manufacture |
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Nutritive value of pasta |
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Quality requirements for pasta |
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Alternative raw materials for pasta products |
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Noodles |
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Meaning |
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Classification of Noodles |
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Noodle making process |
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Noodle evaluation |
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Macaroni products |
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Types |
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Quality of Macaroni Products |
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Process of macaroni production |
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Reference |
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| Topic 7 |
Importance and scope of pulses |
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Fried product of pulses |
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Pulse based mixes |
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Ready to use foods |
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Nutritional and health benefits of pulse and legume based mixes |
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Soybean as a health food |
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Reference |
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| Topic 8 |
Introduction and meaning |
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Functions of Extruders |
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Advantages of Extrusion Technology |
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Extrusion process |
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Ingredients and Raw materials |
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Types of Extruders |
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Products of Extrusion cooking |
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Quality Assessment Test for extruders |
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Extruded foods in India can play an important role in |
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References |
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| Topic 9 |
Introduction |
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Types of milk sweets |
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Peda |
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Dharwad pedha |
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Burfi |
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Gulab jamun |
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Kalakand |
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Channa based sweets |
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Srikhand |
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Butter & Ghee |
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Ice creams |
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Development in preservation of traditional milk based foods |
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Shelf life of milk based sweets |
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Packing of milk based foods |
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Sweet mixes |
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Marketing - Domestic and Export |
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Limitations |
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References |
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| Topic 10 |
Introduction |
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Convenience foods |
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Fruit based convenience foods |
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Vegetable based convenience foods |
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Intermediate moisture (IM) fruits |
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Hurdle Technology (HT) |
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Minimally processed vegetables |
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Reference |
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| Topic 11 |
Food adjuncts |
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Pickles |
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Chutneys |
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Preserves |
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Dried chips and vegetables |
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Dry Chutney powder |
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Papads |
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Types |
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Papad production |
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Papad production process |
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Quality standards for papads |
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Marketing |
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Role of Government & Linkages |
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Fryums (Sandiges) |
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References |
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| Topic 12 |
Soups: Its importance |
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Various Terms used to describe Soup |
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Convenience Soup Mixes |
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Characteristics of Quality Prepared Soups |
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Examples of Flavour Improvement and Specialty Combinations |
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Soup Mixes Available In Market |
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Healthy Soup- Rich tomato |
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Thick Tomato Soup |
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Noodles Soup |
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Chinese style – Healthy soups |
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Mixed Vegetable Soupups |
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Sweet corn chicken soup |
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Hot and Sour Vegetable Soup |
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References |
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| Topic 13 |
Introduction |
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Fried products |
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Frying Equipment |
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Oil reducing systems |
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Potato Chip production |
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Process of manufacture |
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Reference |
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| Topic 14 |
Introduction |
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General concept of self heating foods systems |
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RTE retort processed food |
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Chemicals used in self heating systems |
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Commercially available self heating food containers/packages |
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Flameless ration heater (FRH) |
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Heater meals |
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Usefulness of self heating foods |
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Reference |
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| Topic 15 |
Introduction |
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Factors responsible for the spoilage of food products |
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Packaging requirements of foods |
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Packaging material used |
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Ready to eat products packed in retort packs |
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High moisture foods |
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Ingredient based ready to eat mixes |
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Food mixes |
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Frozen convenience foods |
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Bakery products |
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Chocolates and confectioneries |
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Dairy products |
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Snack foods |
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Different packing materials |
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Reference |
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| Topic 16 |
Needs for effective marketing |
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Factors influencing marketing |
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Needs for effective marketing of convenience and processed foods |
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Reference |
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