2 weeks internship program for food technology students
TRANSCRIPT
About:2 Weeks Summer Training Program specially designed for students of B-Voc/B-Tech/B.Sc./ M.Sc./M.Tech who can utilize their holidays by learning the "whys" of the baking process. Two weeks with AIBTM will provide you a thorough understanding of ingredient formulations and interactions. It will help you deal with the many variables and unexpected problems that may occur during production.
FOR FOOD TECHNOLOGY STUDENTS2 WEEKS INTERNSHIP PROGRAM
AIBTM - Plot No. 30/25 Knowledge Park - III
Contact UsAssocom Institute of
+91-120-2428800T: +91-120-2428811 F: +91-9910372224, 9910375200, 9810158318M: [email protected] E: www.aibtm.inW:
Greater Noida - 201306, U.P.
Bakery Technology & Management
Registration Fee• Rs. 25000/- including accommodation
with 3 meals.• Rs. 20000/- excluding accommodation.
Key Features of the Program• Ingredient Technology• Bakery Equipment• Practical on Bread, Pizza, Cookies,
Pastry and Cake• New Product Development and Project
Ideas• Food Safety, Microbiology and
Labelling Certification
Payment DetailsName and address of Bank: Punjab National Bank, ECE House, K.G. Marg, New Delhi-110 001, IndiaName of Account holder: Assocom-India Pvt. Ltd.Account Number: 1120002100061411
DAY 1 SESSION 1 Introduction to Bakery Technology
(History of Baked foods, Types of Bakery Products and Processes)
SESSION 2 Ingredients – Wheat (Wheat Kernel, Wheat
Milling, Products of wheat milling)
SESSION 3 Bread Process (Bread manufacturing flow
chart) SESSION 4 Baker’s Yeast (Structure of Yeast, its
functions, Fermentation)
DAY 2 SESSION 1 Bread Practical (Demonstration of Bread
Manufacturing) SESSION 2 Bread Practical SESSION 3 Bread – Quality Evaluation (Faults, Remedies, Score
Card) SESSION 4 Cost Calculations
DAY 3 SESSION 1 Ingredient – Enzymes and Emulsifiers
SESSION 2 Ingredients – Oils, Fats, Shortening
SESSION 3 Pastry Practical (Demonstration of Puff/
Pizza Manufacturing) SESSION 4 Practical Continued
DAY 4 SESSION 1 Ingredient – Sugar & Syrups
SESSION 2 Ingredient - Chemical Leavening agents
SESSION 3 Bread Practical (Hands – on – Training) SESSION 4 Bread Practical (Hands – on – Training)
DAY 5 SESSION 1 Introduction to Biscuits (History of Biscuits, Types
of Biscuit, Comparison) SESSION 2 Biscuits – Short Dough (Manufacturing FLOW
CHART)
SESSION 3 Biscuit Practical SESSION 4 Biscuit Practical
DAY 6 SESSION 1 Biscuit – Hard Dough (Manufacturing
FLOWCHART) SESSION 2 Biscuit Baking (Types of oven and Oven
profile) SESSION 3 Biscuit – Practical SESSION 4 Biscuit- Practical
DAY 7 SESSION 1 Biscuit – Faults and Remedies
SESSION 2 Food Safety (Personal Hygiene, GHP,
GMP, HACCP) SESSION 3 Practice SESSION 4 Practice
DAY 8 SESSION 1 Cake Making Methods SESSION 2 Cake – Practical SESSION 3 Cake – Practical SESSION 4 Cake Faults and Remedies
DAY 9 SESSION 1 Basic Microbiology (Staling, Shelf-life, Mold &
Rope) SESSION 2 FSSAI Laws and
Regulations SESSION 3 Quality Management (Pest Control, Water
Polution Control, Waste Management)
SESSION 4 Practice
DAY 10 SESSION 1 Nutrition and Shelf life SESSION 2 Lab Testing - Analytical SESSION 3 Lab Testing- Analytical SESSION 4 Lab Testing- Analytical
DAY 11 SESSION 1 New Product Development - Practical
SESSION 2 New Product Development - Practical
SESSION 3 New Product Development - Practical
SESSION 4 New Product Development - Practical
DAY 12 Review, Test & Evaluation
AGENDA