The purpose of this project is to create awareness on antibiotic residue prevalence in dairy amongst food and dairy science and technology students across Indian universities and academic institutes. The project aims to conduct nationwide survey and understand the prevalence of antibiotic residues in dairy in India.

The aim of the masterclass is to bridge the gap between Indian academia and the food industry. These modules provide the academia (students, research scholars and faculty) an understanding of the complexities of Indian food matrices, recipe and shelf-life challenges during food processing, and difficulties in choice of products varying by region. Students get a techno-commercial perspective of the emerging and high growth potential sector of processed Indian traditional foods. Industry professional too can join and receive knowledge to approach the market for PITF and formulate successful products. 

This course delivers professionals with the knowledge and skills to navigate the challenges of sugar reduction and reformulation, including understanding the role of different ingredients, exploring alternative sweeteners, and meeting regulatory and consumer expectations. By participating in a Sugar Reduction Reformulation Expert Course, professionals can enhance their expertise and contribute to developing healthier and more appealing food and beverage options for consumers. 

Food producers worldwide are striving to offer consumers product details aligned with health preferences and values. Consequently, food labels have emerged as crucial tools for providing insights into various facets of production, encompassing environmental, technical, socioeconomic aspects, and health and safety attributes of food items.

IIT Swayam Plus Portal - Government of India launched the ‘Digital India’ programme with the vision to transform India into a digitally empowered society and knowledge-based economy. It aims to bring the best teaching and learning resources benefit from the digital revolution and access the knowledge. SWAYAM has the largest enrolment base and is amongst the most popular e-learning platforms.

Food producers worldwide are striving to offer consumers product details aligned with health preferences and values. Consequently, food labels have emerged as crucial tools for providing insights into various facets of production, encompassing environmental, technical, socioeconomic aspects, and health and safety attributes of food items.

This course is a primer that presents the applications of how artificial intelligence is applied in the value chain steps of processing agri commodities into packaged food. It is not a technical course on AI or machine learning and does not require coding knowledge. It is targeted at the food industry professional wishing to be prepared for an AI driven future.