Global Initiative of Academic Networks (GIAN)

Course on

      Thermal Processing of Foods

        28th May-1st June, 2018

        Venue: Virtual Classroom - Core III, IIT Guwahati

Teaching Faculty

Foreign Faculty

Host Faculty

Prof. K. P. Sandeep

Dr.R. Anandalakshmi

Professor and Head, Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina. Assistant Professor, Department of Chemical Engineering
Indian Institute of Technology Guwahati, India
Brief Info Brief Info.


The Food and Agriculture Organization (FAO) of the United Nations (UN) issued a report on the importance and complexities associated with feeding the projected 9.1 billion world population in 2050. Towards meeting this goal, production of safe and nutritious foods in a sustainable manner (energy-efficient processes that limit water-use, generate very little waste products, and minimizes environmental impact) is of great importance. Some of the other important aspects associated with this are the development of foods that have a long shelf life and foods that are either ready-to-eat or easy to prepare (such as addition of water) so that they can be used when global calamities strike. Understanding “Food Engineering” and “Thermal Processing of Foods” serve as foundation of the technical means of meeting this goal.
The Food industry across the globe has been focused on using existing thermal processing technologies (such as retorting, hot-fill, pasteurization, and aseptic processing) and combining it with novel approaches including the use of microwave and ohmic heating to develop safe and high quality products. As students enter the workforce in industry, academia or government, they need to have a thorough understanding of food processing technologies, especially thermal processing of foods, so that they can be involved in the design and development of safe, nutritious, and tasty food products and processes at the local and global scale in an economically sound and environmentally responsible manner using locally available agricultural commodities.


Upon completion of the course, the participant will be able to:
    1. Apply basic kinetic equations to various thermal processes and determine process lethality
    2. Determine the extent of nutrient retention and enzyme inactivation during a thermal process
    3. Design a process that will result in a safe and high quality product
    4. Identify, and have a working knowledge of the operation of various thermal processing equipment and accessories such as pumps, valves, gauges, and data acquisition systems
    5. Locate the source for obtaining regulatory information associated with thermal processing

Who can attend

    • Executives, engineers and researchers from manufacturing, service and government organizations including R&D laboratories.
    • Students at all levels (BTech/MTech/PhD) or faculty from reputed academic and technical institutions.

Registration and fees

1. Registration can be made through the following website:
Click here
2. A nominal registration fee of Rs. 500/- (non refundable) is to be paid for the online registration.
3. Course fees:
      a. Students: Rs. 1000 (Refundable subject to joining the course)
      b. Academic Institutions (faculty members): Rs. 5000
      c. Industry / Research Organizations: Rs. 15000
      d. Participants from Abroad: US $500
The above fee include all instructional materials, computer use for tutorials and assignments, laboratory equipment usage charges, 24 hr free internet facility. The participants will be provided with accommodation on payment basis.

The course registration fees is to be deposited to
Dr. R. Anandalakshmi
Assistant Professor
Department of Chemical Engineering
IIT Guwahati, Pin-781039.
In the form of a demand draft in favour of "REGISTRAR, INDIAN INSTITUTE OF TECHNOLOGY GUWAHATI" Payable at "GUWAHATI"

Important Dates

    1. Last Date of Registration (Round 1): 15/05/2018
    2. Course Dates: 28/05/2018 to 01/06/2018
    3. Examination Date: 01/06/2018

Course Details

Tentative Course Schedule

Day 1 (28/05/2018)
    Lecture 1: Course overview, microbiology as related to thermal processing
    Lecture 2: Blanching, pasteurization, hot-fill, sterilization, thermal processing equipment
    Tutorial 1: Basic problems thermal processing equipment
Day 2 (29/05/2018)
    Lecture 3: Pasteurization of milk, Canning operations
    Lecture 4: Heat penetration (Factors affecting heat penetration; Conduction and convection heating products), Kinetics -- Basic equations, order of reaction, Arrhenius eqn., D and Z values (microorganisms, enzymes, nutrients), Q10 value
    Tutorial 2: Kinetics -- Basic equations, order of reaction, Arrhenius eqn., D and Z values (microorganisms, enzymes, nutrients), Q10 value
Day 3 (30/05/2018)
    Lecture 5: F-value and process requirements, quality considerations and process optimization
    Lecture 6: Shelf life studies, Time Temperature Integrators (TTIs)
    Tutorial 3: F-value and process requirements
Day 4 (31/05/2018)
    Lecture 7: Aseptic processing and packaging
    Lecture 8: Microwave processing of foods (batch and continuous), Ohmic heating
    Tutorial 4: F-value and process requirements (contd.)
Day 5 (01/06/2018)
    Lecture 9: Alternative processing technologies -- thermal and non-thermal, Sanitary components and sanitation requirements
    Lecture 10: Packaging considerations, Regulatory considerations
    Tutorial 5: Aseptic processing and packaging, Microwave processing of foods


Accomodation based on nominal charges (per day) will be avilable to all participants at IIT Guwahati campus. Student participants will be accomodated in boys / girls hostels. Participants from academic, R & D institutes and industry will be accomodated in IITG guest house on twin sharing basis. Partipants need to borne their own accomodation and fooding expenses. At hostels all arrangments such as bed, mattress, toileteries will be made available. For more information please contact the course coordinator.

How to Reach IIT Guwahati

Campus Map of IIT Guwahati

Brief Information about the Faculties

Prof. K.P. Sandeep

Prof. K.P. Sandeep is a professor and Head in Department of Food, Bioprocessing and Nutrition Science at North Carolina State University, Raleigh, North Carolina. His principal area of expertise lies in the field of Food Engineering, which majorly includes Microwave processing of viscous and particulate foods, Mathematical modeling of flow, heat Transfer, and electromagnetics during thermal processing of pumpable foods and Development of biodegradable packaging films with the use of nanotechnology. He has been actively involved in fundamental and applied research into Food Engineering over the last 20 years.

Dr. R. Anandalakshmi

Dr. R. Anandalakshmi is an Assistant Professor in the Department of Chemical Engineering, IndianInstitute of Technology, Guwahati. Her research interests are in the area of Computational heat transfer and fluid flow, Process modeling and simulation, Solar thermal energy conversion and Microwave food processing.

Course coordinator

Dr. R. Anandalakshmi
Assistant Professor
Department of Chemical Engineering
IIT Guwahati, Pin-781039


Dr. R. Anandalakshmi
Assistant Professor
Department of Chemical Engineering IITG,
Phone number: +91 0361 258 3529 (O)
Mobile number: +91 99573 68731