Food is among the basic requirements of the human being. Owing to the nature of food, it poses a lot of difficulties in reaching every corner of the world in its natural form. To make food available to every corner of the world, technological intervention in the sector of food processing is imperative. Food processing techniques that makes the food available for a more extended period need more advancement with aim to have maximum storage life and minimal effect on the wholesome of food. The biggest challenge to the food technologist is to ensure the availability of safe, wholesome, and affordable food to the people. Food is the basic requirement for humans to survive, and it needs extra care to maintain the wholesomeness.

Fruits are an essential component of a human’s healthy diet. Fruits are used as a supplement to primary foods. When compared to grains, many fruits have far greater nutritional potential. The common fig is one of the most important and widely consumed fruits (Ficus carica).

Pre-harvest factors are responsible for the majority of post-harvest losses. Fruits which have already been infected with insects and pathogens, have been poorly irrigated and fertilized, or are of low quality before harvesting will never benefit with post-harvest cures. As a result, the process of accomplishing production quality, as well as harvesting, processing, and selling, must be taken into account.

Most traditional food processing techniques like boiling, cooling, freezing, and blanching are used in a home kitchen. But now-a-days, food processing and preservation industries combine these techniques with other processing operations by using different technical prospects. As a subset of traditional processing technologies, modern processing technologies include hot air sterilization, vacuum cooking and pulsed electric-field technology as well as high pressure treatment, extrusion, microwave processing, and pulsed electric field technology.

Lanolin, commonly known as Wool grease is primarily a lipid secretion from sebaceous glands of wool bearing animals. The role of Lanolin in nature is to protect wool and skin of animal from climate and the environment. It is an excellent emollient, self-emulsifying and dermatological safe for skin applications. Lanolin is a complex matrix since it is a mixture of high molecularweight esters of fatty acids with fatty alcohols, sterols, tri-terpene alcohols; diesters, long-chain alcohols & diols, long-chain fatty acids and hydroxy acids and is therefore difficult for effective matrix clean-up. Because of its water proofing and antimicrobial properties, lanolin is used mainly in cosmetic and pharmaceutical applications.

Fermentation is one of the ancient techniques that been routinely used to maintain the quality of food products. This process involves the breakdown of complex substances like carbohydrates into smaller ones which assist in extending the shelf life of food products. Fermented foods and beverages shared the major portion of the human diet which positively affect the body. Beer is a low alcoholic drink in which malt, hops and other adjuncts like aromatic herbs, honey and others are fermented with yeast to obtain a product that offers unique flavour, taste and aroma (Sohrabvandi et al., 2012).

In India the problems of protein energy malnutrition, anemia, and vitamin A deficiency are more prevalent among children and adolescents (Udayasree, Manjula, & Sowjanya, 2013). To overcome these problems, the need of nutritional compositions rich foods came into existence. One of such foods which constitute the most significant attention of nutrients is “Spirulina”. Spirulina is a common name for supplements derived mainly from two Cyanobacteria species, i.e. Arthrospira maxima and Arthrosepira platensis, which are human and animal.

The proposal presented takes into account the rationale of using natural source of immunity, discarding any preservatives or artificial flavors and additives. Collection of fresh produce followed by processing of fruits and vegetables, in the form of a veggie mix slushy which is ready to eat, ready to cook and easy to digest, through the use of sustainable retorting technology. The proposal takes into account the major problems regarding food for the elder like lack of digestion, in sufficient appetite, lack of value in terms of vitamins and minerals of food, also targeting the notion of feeling sick by taking multi vitamin and immunity tablets on a regular basis.

Diverse categories of Food Products such as canning, preservation of fruits and vegetables, processing of poultry products, dairy goods and many more present different challenges for wastewater disposal and regular use of water. A significant source of environmental pollution is the dissipated water generated from food product development and other agricultural tasks. This waste is being considered the most strenuous and requires a high amount of capital to convert this waste into reusable waste and the main reason behind this is different nutritional components such as inorganic and organic carbon compounds, nitrogenous elements, suspended and dissolved solids, high amount of biochemical and chemical oxygen demands (BOD & COD).

As a result of a number of health advantages provided by functional foods, a substantial rise in their popularity has been seen in recent years (Keservani et al., 2010).

Drying is basically the unit operations which is used in many of the food industry nowadays. It can be desirably known as the process of removing moisture to relent a hard products. It is the transfer of energy source, mostly it derives heat from the outer environment to the dryer in which the food products is placed.

Most of the starch sources are cereals (40 to 90%), tubers (65 to 85%), roots (30 to 70%), legumes (25 to 50%) which contain nearly 70% of starch on dry basis (Santana & Meireles, 2014). Major application of starch is seen in food production, where it is used as a thickening agent, for stabilization, adsorption, gelling, for binding aromatic compounds and as a film forming agent as well (Subaric et al., 2007). About 0.8-3.2 tons of CO2 per ton of plastic can be saved by using starch-based plastics (Patel 1999).

In India after rice wheat (Triticum aestivum L.) is the second most important cultivated food crop belonging to family poaceae. Total production of wheat was 760 million tons in India during 2016-2017 (FAOSTAT, 2017) which is second largest in the world after china. In India highest producing state of wheat is Uttar Pradesh followed by Punjab, Haryana, Madhya Pradesh, Rajasthan etc. Wheat is categorize into seven commonly known wheat classes those are hard red spring, hard red winter, soft red winter, hard white, soft white, durum and mixed wheat (Khamis, 2014). 

Probiotics have been newly defined as ‘live microbes which passage the gastrointestinal tract and in doing so benefit the health of the consumer differing from the earlier definitions which focused on probiotic interfaces with original intestinal microbes (Fuller, 1989). These definitions of probiotic bacteria generally agree that probiotic bacteria should be living organisms toward consult health benefits. Probiotics have been reported to play a therapeutic role by modulating immunity, lowering cholesterol, improving lactose tolerance and preventing some cancers (Kailasapathy and Chin, 2000).

A number of quality management tools are being used in food processing industry. Often selection of such tools are tough as it involves several factors for decision-making. The problem of choice of quality management and tools can be solved by selection on the basis of the objective decision making process rather than on the opinion of the decision makers (Sukkarn and Thawesaengskulthai, 2015).

Food preservation methods are important in order to avoid glut or shortage of food in the market. In addition it helps to increase the shelf life, maintain the nutritional and sensorial quality, facilitate transportation and improve the overall value of the commodity. Even though various methods of food preservation are available now. Most of the conventional methods are thermal preservation methods which may result in the loss of volatile nutrients and flavour, different sensorial modifications, microbial spread with or without gas production, damage to the microstructure, rupture of coating or packaging surfaces and microbial recontamination caused by non-hermetic closure.

Food and nutrition are necessary for all living beings to maintain good health[1]. Thermal treatment is commonly used for preservation of food. Although application of thermal treatment can ensure food safety, it may cause undesirable changes in the nutritional, sensory and functional properties of food products[2]. Due to growing awareness of connection between the diet and the health, there is an increase in demands for fresh-like, palatable, additive-free and microbiologically safe food products with high nutritional value and quality[3].

Jamun (Syzygium cuminii L. Skeels) is an evergreen tropical tree which belongs to family ‘Myrtaceae’. It is commonly known as java plum, jambul, jamun, black plum, faux pistachier, Indian blackberry, doowet and jambolan. Jamun is native to the subtropical Himalayas, India, Sri Lanka, Malaysia and Australia. Its fruits are delicious and have great importance in folk medicine (Ayyanar and Subash, 2012).

Studies have shown that modified atmosphere packaging (MAP), and controlled atmosphere storage have the ability to delay quality losses and thus extend shelf life of fresh or minimally processed or fresh-cut produce (Church 1994; Gil et al. 1996a, b; Lee et al. 1995). Modified atmosphere packaging of fruits can result in reduction of respiratory activity, delay in softening and ripening and a reduced incidence of various physiological disorders and pathogenic infestations (Artés 1993).

Abstract The objectives of the study is to help to create self-employment and provide proper information for different conventional milk based products. Traditional dairy foods have always played a crucial role in preservation of precious milk nutrients and promotion of its use among masses. The demand for milk and milk products is increasing with increasing of world's population. To meet these needs, high-end technology is needed for emerging the capability of milk production and preserving it by producing high quality milk products. The dairy industry is highly localized owing to perishable nature of milk products. Approximately 50% of the total milk produced in India has been projected to be processed into a variety of conventional milk products, such as khoa, chhena, paneer, dahi, ghee, kalakand and a wide range of sweets in rural areas mostly by the rural citizens. Therefore, setting up a milk-based food production system and updating conventional technologies to manage milk-based products on a commercial scale is very important.

Dehydration (or drying) is defined as ‘the application of heat under controlled conditions to remove the majority of the water normally present in a food. The main purpose of dehydration is to extend the shelf life of foods by a reduction in water activity. This inhibits microbial growth and enzyme activity, but the processing temperature is usually insufficient to cause their inactivation. Therefore any increase in moisture content during storage, for example due to faulty packaging, will result in rapid spoilage.

Wood apple (Feronialimonia) commonly known as Bael in various Indian sub-continent languages is the most under-utilised fruit despite of its aromatic flavor, high nutritional components and important medicinal values. Reason may be due to challenge in harnessing the pulp from the fruit. It is considered under seasonal fruit but it has long duration of shelf-life as compared to other fruits.The physic-chemical characteristics revealed that it has high shell weight of 55.67% as compared to pulp weight of 43.77% (Devi et al. 2018).

Cellulose is a homopolymer of β (1–4) glucose linkage. It is the most abundant polymer present on the surface of the earth, which is mainly produced by the vascular plants (Sharma et al., 2019; Dayal et al., 2013; Sheykhnazari et al., 2011). Cellulose obtained from higher vascular plants has been employed for making textile and papers.

Developing a nutraceutical or functional food is becoming mandatory as looking at the current nutritional status of the population over the world. Nutraceutical foods are proven to cause several health benefits to people. Hence the basic aim behind developing the nutraceutical chocolate bar was to fulfill the nutritional demands and provide some additional benefits to people. The product mainly contains two key ingredients that are, Drumstick (Morings oleifera) which has the most qualities to call a Superfood” and Quinoa (Chenopodium quinoa) which is referred to as “Mother of all grains”.

Quinoa (Chenopodium quinoa Willd.) is a part of “Chenopodiaceae” family. Up to 250 species of Chenopodium have been identified to date. Quinoa is a South American grain that has been farmed in the Andes for thousands of years, particularly in Peru and Bolivia. It is considered as a sacred plant because of its abundance in protein and essential amino acids (Jancurova et al., 2009). Quinoa is distinguished by its excellent adaptability to a diverse variety of land and environmental variables. Both leaves as well as the grains are considered as the edible parts. However, the quinoa grains have been extensively studied and economically explored (Rocha, 2008).

Snack foods have become an essential part of the diet throughout the World and they are prepared from natural ingredients or components to yield products with specified functional properties. Extrusion cooking technology getting more popularity over other traditional processing technologies because extrusion shows continuous efficient cooking, mixing and forming process.

Cooking oil when heated there will be some changes like its colour, flavour, smoke formation etc. One change is the change in total polar compounds (TPC). TPC is used to measure the quality of oil. The TPC value increases with the reheating of oil, higher TPC value means the oil having high contain of peroxide and hydro peroxide. FSSAI fixed the value of TPC at 25%, beyond of this value the cooking oil can causes health issues like hypertension, atherosclerosis, Alzheimer’s disease , liver disease even liver cancer.

Vegetable oils and fats play a very important role in our diet. They provide essential fatty acids which are precursors of important hormones such as prostaglandins. They control many physiological factors such as blood pressure, cholesterol and reproductive system [1]. Coconut oil is a popular vegetable oil obtained from kernel of fruit coconut (Cocos nucifera). It is liquid at room temperature and bland in taste. Coconut oil is extensively used in cooking purpose in coastal tropical regions although it has been used in abundance for its medicinal properties.

Millets are essential grains that help developing nations in Asia and Africa’s semi-arid tropics, particularly India, Nigeria, and Niger, achieve food and nutrition security.They are grown on soils that are usually too weak for any other crop to grow. They can withstand drought, minimal fertiliser treatment, and temperature swings better than other cereal crops, and their short growing season makes them exceptional. Millets are all-season crops that can be grown all year and provide several security benefits (food, feed, health, nutrition, livelihood, and the environment), making them the most cost-effective agricultural security crop. Sorghum (Great millet), Bajra (Pearl millet), small millets such as Korra (Foxtail millet), Ragi (Finger millet), Kodo millet, Proso millet, Little millet and Barnyard millet are all important millet crops grown in India.