Course Rationale: Skill development of infrastructural design knowledge for food plant instillation in respect to Quality Assurance.
Objective of the course:
Student will earn knowledge on storage ventilation, temperature control, product arrangement, procurement schedule, LIPO –FIFO Methods, delivery and distribution, product chart, Indent issue, Quality pass system, Material specification reservation and record documentation as per FSMS, BSTI.
Learning outcome:
• Able to earn knowledge in storage management system, thermal activity for proper preservation in the store.
• Able to learn Proper ventilation into the store room for temperature adjustment in respect to product shelf life.
• Product load and heat load calculation, Adjustment of heat passing zone.
• Able to understand the modern tools for food extraction, dehydration and preservation.