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  Contents
  1. Dedication
  2. Surrender Yourself to Me-Satya Sai Baba
  3. Preface
  4. Acknowledgements
  5. Panganamamula Foundation – Mission Statement
  6. The Pledge
  7. Orientation Programme for Food Professionals
  8. Important Elements of the Orientation Programme
  9. Important Basics to Keep in Mind
  10. The Scientific Method
  11. Maxims
  12. Good Habits to Cultivate
  13. The Big Picture – Indian Economy
  14. Food Processing Industry
  15. Problems and Constraints of the Industry and Possible Solutions
  16. Basic Principles of Food Preservation and Important Preserving Technologies
  17. New/Emerging Technologies
  18. Format for Technical Report or Article/ Research Paper
  19. Flow Chart of Operations
  20. Pie chart, Histograms, Graph, Bar Chart – Illustrations
  21. The Food Chain
  22. Food Product Development – Key Words, Phrases, and Sentences
  23. Significance of Product Development
  24. Food Product Development – Important Components and Attributes
  25. Food Product Development – Steps Involved
  26. Food Product development – (Flow Chart)
  27. Various Ways of Product Improvement, Refinement, Modification, etc.
  28. Food Processing Industry – Costs, Contribution, Break-even analysis-1
  29. Costs Analysis and Contribution-II (Practical Example)
  30. Food Products – Analysis of Product Composition & Costs
  31. Traditional Indigenous Foods and Technologies – Need for Modernization and Needs of Commercialisation
  32. Promoting Traditional Foods into the Organized Sector
  33. Commercialization of Traditional Foods-Products, Technologies, and Market Potential
  34. Importance of Food Packaging
  35. Total Quality Management, Quality Control, etc.
  36. Principles of HACCP
  37. Standards and Standardization
  38. Important Statutes and Standards
  39. Patents – A Sphere of Vital Importance in IPR
  40. Marketing of Processed Foods
  41. Market Size of Various Food Products in India
  42. Promising Trends in Processed Foods and the Opportunities of this Millennium
  43. Functional Foods – Overview
  44. Functional Foods, Health Foods, and Designer Foods
  45. Wholesome Foods for Holistic Health
  46. Indian Food Industry – A Changing Scenario
  47. Useful References
  48. Glossary
  49. Neevu Naku Saranagathudavu Kammu (Telugu) – Satya Sai Baba
 
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