50 skills taught by industry veterans. Graduates work with food factories, dairy and bakery units, agro-processing companies, cold chains, or your own food processing unit.
Every course: 3 months, 4 hours a day, 2 days a week. What you learn: Raw material selection and handling, processing, preservation and packaging, machine operation and cleaning, FSSAI standards, labelling and quality testing, costing and small unit setup.
